Atlanta Pizza & Gyro brings people together, just like the melted whole-milk cheese on their pies fuses together more than 20 toppings. Diners share conversation and laughs over pizzas such as the Special: hamburger, sausage, pepperoni, veggies, and feta cheese. The restaurant adds a few elements to this social experience. TVs beam sports down into the dining room, which also hosts trivia nights and surrounds guests in free WiFi, allowing cyborgs to ask for salt telepathically.
Since their first days in 1983, Atlanta Pizza & Gyro has ventured beyond the menu items listed in their name. While they still specialize in gyros and pizza, cooks also create Italian beef sandwiches, bake lasagna from scratch, pile plates high with spaghetti lunch specials, and produce nightly dinner specials. The restaurant's Facebook page even keeps loyal diners up to date on the latest offerings.
B.C. Pizza boasts a menu of multiple pie toppings, crusts, and sauces that give hungry bellies full creative control of their meals. Nimble hands bake classic dough into crusts and astronaut helmets, flavoring them with garlic or parmesan at the behest of their guests. In addition to choosing from four sauces that run the gamut from creamy to spicy, diners decide which of 16 toppings will festoon the cheesy expanse, considering anchovies, bacon, and jalapeños. Pies pair with baskets of breadsticks fresh from the oven and eight leafy mixes tempt tines, such as the garden salad's broccoli and tomatoes. An effervescent bottle of soda cleanses palates between bites and quells the body's natural urge to spontaneously combust.
Growing up in New Jersey, Tom Tillotson loved New York–style pizza from birth. But when he move to Atlanta in the 1980s, he found himself bereft of that perfect combination of flaky crust, savory sauce, and fresh cheese plucked right off the tree. Facing a life without New York's most foldable delicacy, Tom decided to take matters into his own hands. Swapping recipes with master chefs from across the East Coast, he cobbled together an authentic New York pizzeria for the Empire State of the South. Today, Enzo's Pizza serves pies that would even please Fiorello Laguardia; whether it's the meat-laden Goombah or the pesto-kissed Paisan, every pizza comes in NYC-style Neapolitan and the thicker, heartier Sicilian preparation.
Uncle Vito's N.Y. Pizza brings hand-tossed, thin-crust slices of New York to Snellville. Above the eatery's red booths and jockeying taxicabs, photos of New York landmarks and sports teams evoke the Big Apple's neighborhood pizza joints. A stone oven vents the aroma of Neapolitan and Sicilian pies coated in house-made sauce and ingredients such as garlic, chicken, and artichokes. Pasta, parmigiana sandwiches, and salads round out the menu of casual Italian fare, with cannolis, tiramisu, and wine for dessert.
Originally one pizzeria in Du Bois, Pennsylvania, Buck's Pizza has ridden a wave of its satisfied customers’ praise to its current status as a country-spanning network of franchises. At every location, chefs mix fresh dough to create pizza crusts that will be topped with sauce made from California tomatoes and 100%-pure mozzarella that’s melted to a gooey, delicious golden brown. Along with 16 specialty pizzas and 11 flavors of chicken wings, oven-baked hoagies, salads, and strombolis are available for patrons to enjoy via dine-in, carryout, delivery, or while sprinting in circles around the parking lot.
Pie slingers at Romeo’s New York Pizza twirl their ‘za from scratch, piling dough made in-house with red sauce and toppings such as garlic, ground beef, meatballs, and sundried tomatoes. The cozy neighborhood joint has purveyed New York–style pizza since 1945, when delivery boys first started using hovercrafts. Its unfussy menu includes hearty appetizers such as cheese bread or fried ravioli, alongside healthy salads in vegetarian or meaty iterations. Those who opt not to build their own pies can go in for one of three chef-crafted incarnations—margherita, spinach and mushroom, or vegetarian, sold by the slice or in 12-inch or 16-inch rounds.