You’ll never hear a cell phone ring at La Grotta Ristorante Italiano—the menu politely requests that guests silence their phones while savoring meals. This ringtone ban is one of many ways the restaurant strives to capture old-guard glamour. Other elegant touches include complimentary valet parking, a formal dress code that welcomes diamond-encrusted overalls, and a patio that overlooks a lush garden.
The sense of grandeur extends to La Grotta Ristorante Italiano’s menu of northern Italian cuisine, which has earned repeated DiRōNA and AAA Four Diamond accolades. Chef Antonio Abizanda stuffs roasted quail and succulent chicken with italian cured meats and cheeses, and tosses pastas with wild mushrooms and fresh herbs that are often organic and culled from local growers. To enhance dishes, co-owner Sergio Favalli, a native Italian who used to make vino with his father as a young boy, curates a list of more than 350 wines including Brunello di Montalcino, amarone, chianti, and other Italian varietals.
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.
For 15 years, Baby Tommy's Taste of New York has been serving up authentic New York-style pies topped with everything from traditional pepperoni, to artichokes, feta, or breaded chicken. Atlanta magazine recommends the lasagna pizza, which piles the chewy thin crust with meatballs, ricotta cheese, and meat sauce, while those with a taste for travel may want to explore the cheesesteak pizza, which pairs steak and caramelized onions atop a creamy white sauce.
Of course, Baby Tommy's New York-style eats don't stop with just pizza. The menu also includes a medley of sandwiches named for the state, including the New Yorker, a combination of corned beef, pastrami, and Swiss cheese, or the Manhattan, a salty stack of ham, Genoa salami, and Provolone.
Domino's recently reformulated its pizza recipe, which puts the buyer in command of a plentitude of pie-personalizing possibilities. Test the sturdiness of a hand-tossed thin crust with mounds of hearty marinara, ham, chicken, green peppers, black olives, and spinach, or fill a deep-dish foundation with alfredo sauce, bacon, onions, jalapeños, fresh mushrooms, and banana peppers. While delicious design options stretch into infinity like a taffy pull in a black hole, the eatery's specialty pizzas make choosing more manageable. Peruse pies like the MeatZZa Feast, which is piled high with pepperoni, ham, italian sausage, beef, and extra mozzarella, and the Pacific Veggie, a flashy West Coast–concoction of roasted red peppers, spinach, onions, mushrooms, tomatoes, black olives, feta, mozzarella, and provolone.
At Buckhead Pizza Co.'s two locations kitchens bustle as chefs simmer house-made sauce and bake Atlanta-style thin-crust pizzas to a golden brown in 500-degree ovens. They toss fresh regular, whole-wheat, and gluten-free dough and make each pie to order before covering it in signature toppings such as Atlanta steak with caramelized onions and blue cheese. The charming pizzeria also fills cherry-wood tables with crispy flatbreads, calzones, and bubbling pans of lasagna. Diners take a break from the sun and his unreasonable demands for pizza sacrifices under the outdoor patio's awning, enjoying breezy sunset dinners or cocktail hours filled with frosty brews and red and white wines from the full bar.
Fresh wedges of mozzarella stand atop hand-tossed dough and fresh sauce before they enter the tiled exterior of Tartufo's large brick oven. A wood pizza bar hosts waiting diners on cherry red stools, while metal lights hanging overhead like downturned bowls supply illumination. On a long wooden table, gooey pizzas lined with sweet peppers, prosciutto, pesto, and even albacore tuna stand alongside full plates of lasagna. At the conclusion of their meals, guests can sip on a glass of wine, enjoy a serving of house-made gelato, or marvel at the baker's ability to get the pizza oven to roll over and play fetch.