With roots that trace back decades to its first location on the Syracuse University campus, it's not surprising that Johnny's Pizza chooses to continue perfecting their New York-style pies here in Georgia. The chefs' hand-tossed dough can be topped with the fresh ingredients of your choosing or made into one of 16 specialty pizzas, including the steak and cheese with onions, mushrooms, and green peppers. Pizza dough also doubles as the shell for calzones and stromboli, while 10.5-inch personal pizzas come in a gluten-free version. Oven-baked subs are layered with meatballs or Italian sausage and pasta dinners feature home-cooked classics such as lasagna and chicken parmigiana, but without the smoke-filled kitchen that comes with so many home-cooked meals.
Pizza Bar is home to sumptuous, specialty slices and creative cocktails served in a modern, eclectic atmosphere. Satisfy cravings for sliced comestibles with Pizza Bar's expansive menu of pizzas available by the slice ($2.25–$4.75) or by the pie ($12.50–$22). Vegetarians can sink their meat-free munchers into the herbivore pizza—a mélange of tomato sauce, white onion, green pepper, mushrooms, olives, and garlic—while omnivores flaunt their Tex-Mex side with the southwestern pie, loaded with sauce, grilled chicken, roma tomatoes, jalapeños, and onion. The fusion lounge also serves a variety of specialty cocktails for parched palates, including the platinum margaritas ($11) and electric blue lemonades ($9) made with Ketel One, blue curacao, lemonade, pineapple, and Smurf tears.
The Pizzeria Fortunato ovens cook up a menu of pizzas and Italian favorites made with fresh ingredients. The pan-fried provolone tranquilizes fried fromage fanatics with a sizzling skillet of pasteurized joy ($9.50). Larger parties can share an 18-inch Neopolitan-style cheese pizza and leave their distinctive mark on it with extra toppings of pepperoni, spinach, eggplant, and spray paint ($15.75). The restaurant's in-house pizza wizards have also concocted specialty flavor creations such as the Fortunato deluxe, topped with pepperoni, sweet italian sausage, roasted peppers, and vidalia onions (18"; $18); and the eggplant parmigiana pizza, which includes hand-breaded eggplant and ricotta cheese (18"; $22.25). Diners who have rented out their stomachs as storage space to neighbors can keep it light with a special 10-inch pizzette, such as the pesto chicken, topped with grilled chicken and homemade pesto ($12.75), or any full-size pizza shrunk down into solo sizes. The pizzas share menu real estate with foot-long grinders, strombolis, calzones, and pasta dishes.
Little Azio's imbues its casual-dining menu with generous pasta portions and brick-oven pizza topped with made-from-scratch sauce. Crunchy salads kick-start each meal with romaine lettuce and caesar dressing or tomato, olives, cucumbers, and mozzarella on a bed of greens. Dough disks silently hover below noses, beaming up the savory aromas of the margherita pizza's roma tomatoes, mozzarella cheese, and basil, or the meat lover’s array of sausage, ham, pepperoni, meatballs, and Protein Lovers Anonymous membership cards. Pasta options include turkey ragu, made with turkey sausage and tomato sauce, or the wild-mushroom marsala, a fusion of marsala-wine sauce and cage-free mushrooms. Thick, malty glugs of domestic brews such as Sam Adams and Bud Light or savory sips of house wine bathe palates in between saucy bites.
Zucca was founded by a trio of forlorn New York natives who longed for a taste of a thin, crispy-crusted, Staten Island–style pie. The results are presented on a menu dense with Italian delights. Starters such as crispy fried risotto and mozzarella balls ($7) and fresh bruschetta ($6.25) make satisfying meal bases for the award-winning pizzas. Pies are offered in two sizes—personal portions ($8+) or 18" discs ($13+)—and come customizable with more than 25 toppings, including bacon ($2), eggplant ($2), and roasted red peppers ($3). Specialty pies such as the expo-winning victory pie ($19 for 18" pie), a Margherita pizza with parsley sausage, mushrooms, and shaved parmesan, will tame topping negotiations, while hand-held calzones ($7–$9) and the extensive selection of popular pasta dishes ($10–$15) and entrees ($13–$21) are sure to delight.
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).
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.