Twisted Kitchen’s smorgasbord of fully customizable dishes offers something for everyone, from pasta lovers looking for the perfect combination of sauces and cheeses to finicky kids who only eat foods with nine letters. Amid the exposed brick walls and corrugated-metal accents of the dining room, guests can choose fresh ingredients to create their own pasta dishes, wraps, and salads, building meaty or all-veggie dishes with "twists" such as bacon, garlic butter, and sun-dried tomatoes. Diners who are rendered speechless by the sheer number of possibilities can order ingredient-predetermined items such as How the West was Twisted, with cavatappi, grilled steak, handmade pico de gallo, and cheese sauce.
Dave Pazienza first donned a toque in the kitchen of his father's restaurant where he learned family recipes from his fellow Italian chefs. He emerged from that experience eager to share those culinary traditions with as many people as possible, which he does from behind the counter at Artuzzi's Italian Kitchen. Tables gaze directly into the open kitchen, allowing guests to watch as cooks reduce steaming pots of wine, cream, and spices or whittle each individual strand of pasta. Extra-virgin olive oil, fresh garlic, and eight signature sauces invigorate the platefuls of freshly cut linguini or imported, whole-wheat penne.
From the pizza oven, scents hint at more than 20 toppings including granny smith apples, gorgonzola cheese, capers, and herb-roasted chicken. The dining room's pastel yellow and orange walls mirror the warmth of the oven beneath vintage-inspired paintings of pasta and wicker-wrapped chianti bottles.
Amuse!’s airy, bohemian atmosphere welcomes guests with fresh ingredients and imaginative French dishes. For brunch, patrons can nosh on a light breakfast such as the toasty croque monsieur sandwich filled with black forest ham and béchamel cheese ($12), or sample sweet crepes filled with Nutella, jam, or fresh fruit (three for $7). Dinnertime customers initiate ingestive engines with sea scallops au gratin served with swiss cheese ($14) before moving to main courses such as the duo of duck-leg confit and duck breast ($24).
Visitors at any of The Olive Tree Restaurant?s three locations bask in the tantalizing aroma of garlic drifting from the kitchen, which bustles with a lineup of expert chefs. Seated at a cozy table, guests dig into an array of traditional Greek and Italian dishes, taking alternating bites of veal parmesan and grecian scallops. And their mouth-watering Maryland crab cakes come from a special family recipe that was perfected at their sister restaurant Olive Grove in Maryland. Hosting outdoor dining, the Villa Rica restaurant shelters patrons beneath an awning-protected patio, and the Hiram location houses them in a quaint brick terrace flanked by lattices and the tendrils of hanging plants, which often sneak bites of baked pasta over diners' shoulders. The Hiram location further entertains the senses with live music during dinner on Fridays and Saturdays. At all three locations, patrons can wash down savory bites with wine, draft beer, and specialty cocktails from the full bar, and can request takeout or catering for special events and weddings.
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.
Pie slingers at Romeo’s 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 small chain of cozy neighborhood joints 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.