Restaurants in Loganville

Though its name might suggest otherwise, The Nautical Nest boasts not standard fishy fare but a comprehensive menu of freshly crafted sandwiches and hearty salads. The eatery, helmed by a customer-focused family, celebrates all things nautical with its marine-themed decor and sunny outdoor patio. Wait staff complete the scene with sandwiches stacked high with freshly sliced Boar’s Head meats paired with gouda cheese and thick slices of avocado and tomatoes.

When not assembling restaurant meals, the deli afficiandos at The Nautical Nest prepare sweeping trays of catered breakfast, lunch, and appetizers. They adorn platters with cheese samples, freshly baked muffins, or a treasure trove of sandwiches stuffed with roast beef, ham, or turkey.

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.

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.

Leaves of vegetables and herbs sprout from the ground near Sweet Potato Cafe, providing the arsenal of ingredients that chefs Karen Patton and George Pollard draw from as they construct their seasonal, upscale dishes. The chefs—who boast decades of baking experience and finesse with Caribbean, French, and American Southern cuisines—pluck a daily crop from the onsite garden, bolstering their fresh harvest with organic ingredients, such as cage-free eggs and grass-fed beef, that are sourced from nearby sustainable farms. The verdant bounty yields a rotating menu of dishes, many of which star the sweet potato and its natural entourage of nutrients.

The chefs till their lush garden just beyond the eatery, which is housed inside a renovated, 1930s craftsman-style home. Rich, burnt-orange walls, dangling lights, and lustrous wooden floors and tables modernize the dwelling, but every other Friday evening, live jazz music and telegraphed ticker-tape readings enhance the historic ambiance.