Restaurants in East Point

St. Angelo's in Smyrna continues the pizza-making tradition of the Carmelite monk and delivery-boy prodigy, St. Angelo, by matching people with a diverse menu of floppy, flavorful New York–style pizzas ($11.99–$23.99). The saint himself has a namesake pie that packs five meats and five veggie toppings into a single kitchen-sink supreme; other popular pies include the Hawaii Five OH! (Canadian ham, pineapple, and bacon), the Hotlanta (chicken, BBQ sauce, onions, cilantro, and fresh mozzarella), and the 2-Ton Tony (meat, meat, and more meat). Windy City expats can order their pizzas deep dish. If hunting buffalo was your favorite part of the Louisiana Purchase, you'll want to try the buffalo chicken salad ($5.49 for half, $10.49 whole), or one of the 14 flavors of buffalo wings ($15.99 for 20 wings).

The portions of seafood, landfood, garden goods, and cheeses on Cellar 56's menu are generous and easily shared between two people, as well as one two-headed person or nine miniature people arriving in an adorable little covered wagon. Sample a variety of delectables, including the green chile and prosciutto mac and cheese ($6.50), seared New Bedford scallop ($7), Guinness-braised short rib ($6.50), duck confit flatbread with fig jam ($6.50), and blueberry crumble with gingerbread and lemon curd ($5), a pan-seasonal dessert that will make you pre-nostalgic for holidays yet to be invented ("Happy Feaster, everybody!"). Cellar 56's food is fresh, and much of it is sourced from local farms and dairies.

The 10–12 pound weight listed is the weight before cooking.

Grandma had a saying: Pick an apple from a tree—you've got a delicious apple; order an apple from the Internet—get your identity stolen. With today’s Groupon, you can eat locally and avoid identity fraud entirely. For $10, you get $25 worth of healthy, locally sourced food for dine-in or carryout at Urban pL8, a trendy new restaurant in Atlanta’s burgeoning and well-liked Westside.

After failed pizza exchange programs to Salt Lake City and unproductive partnerships with Orlando pies, Hotlanta's latest cultural pizza exchange reveals a heretofore unknown force in pizza pie excellence: the New York–style slice. Today's deal gives you a chance to fold it in half for yourself: for $10, you get $25 worth of hand-tossed, homemade pizza pies topped with savory sauces and succulent toppings at New York Pizza Exchange. Atlanta Magazine named this Vinings pie parlor in its Best of Atlanta awards in 2009.

Painted with numbers and flanked by windows with blue shutters, the doors that line the interior of Mykonos Taverna resemble a charming view that one might stumble upon while visiting the restaurant’s eponymous Greek island. Owner and chef Christos Poulias wanted to give his guests an authentic experience, so he designed the interior of his restaurant to resemble an actual street in Mykonos. The effort to re-create the atmosphere of the island was so earnest that most of the decorations were packed up and, with Poseidon’s consent, shipped over from Mykonos itself.

The decor is not the only thing imported from Greece; a trunk of ancient family recipes made its way into Mykonos Taverna’s kitchen, and the chefs promptly revamped each dish to suit the restaurant’s modern, upscale feel. Among these are chicken souvlaki, gyros, spanakopita, and a recipe for lamb shanks directly from Athens. On Friday and Saturday nights, professional belly dancers complete the experience as they swivel their torsos, pop their hips left and right, and flash their legs through skirts made of warm pita.