The same love for pizza and beer that fueled three college students in 1974 transformed their lives as they expanded their business from one rundown building in Atlanta to 100 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location's being locally owned and operated, much like impressionist painters owed their individual style to their number of ears. In the kitchens, chefs assemble grilled and deli-style hoagies and bake calzones and pizzas in stone hearths using dough made with natural spring water. Though many of the restaurant's dishes have remained on the menu since its inception, the culinary crew frequently devises new, often gluten-free, dishes to keep senior-ranking pepperonis from becoming too powerful. Servers pair dishes with their location's own set of local brews, which fit into a collection of up to 100 microbrewed and imported beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.
In creating Brixx Wood Fired Pizza, the owners sought to combine an upscale dining experience with tasty casual food, and so they came up with a foolproof formula: wood-fired brick ovens plus craft beers and microbrews. The ovens are used to create more than 22 specialty pizzas that come adorned with traditional Italian-style toppings or fun twists such as buffalo chicken, pimento cheese, or classic Thai flavors. To cater to everyone, they prepare their pies with traditional, whole-wheat, or gluten-free crust and aim to always have vegan cheese in the kitchen.
Inside the large dining room of Vesuvio’s Italian Kitchen, light floods in through lofty windows over plates of steaming homemade lasagna and lobster-stuffed ravioli, carried hot from the kitchen by servers. Dark booths line a pair of walls, where a mural window looks out through curving arches onto a bright sea, dotted by sailboats and famous philosophers surfboarding. Next to the stone fireplace, rows of tables are arranged across the rustic hardwood floor, and wine and beer flow freely below the tiled awning that hangs over the bar. A range of house specialties populate the lunch and dinner menu, and an expansive salad bar supplies garden-fresh greens.