The murals painted on the walls of Mama Mia's of Stone Mountain Village almost transport guests to Italy: al fresco dining on cobblestone streets by the sea, gondolas passing through a canal, and a balloon vendor catching the eye of a child. The dishes that come out of the kitchen also send diners to another land, where italian sausage, ground beef, and pepperoni nestle inside lasagna and gooey mozzarella clings to chicken parmesan. Chefs also craft New York–style pizza, topping the pies with housemade sauce and ingredients such as artichoke hearts, salami, and enough cheese to fill Andre the Giant’s bathtub. The team has been cultivating a reputation for fine Italian fare since 1978.
Growing up in New Jersey, Tom Tillotson loved New York–style pizza from birth. But when he move to Atlanta in the 1980s, he found himself bereft of that perfect combination of flaky crust, savory sauce, and fresh cheese plucked right off the tree. Facing a life without New York's most foldable delicacy, Tom decided to take matters into his own hands. Swapping recipes with master chefs from across the East Coast, he cobbled together an authentic New York pizzeria for the Empire State of the South. Today, Enzo's Pizza serves pies that would even please Fiorello Laguardia; whether it's the meat-laden Goombah or the pesto-kissed Paisan, every pizza comes in NYC-style Neapolitan and the thicker, heartier Sicilian preparation.
Since founding Riverside Pizza in Lawrenceville in 1999, Al and Sandy Thompson have expanded their pizzeria business to a total of nine locations across the Atlanta area. The Thompsons oversee each shop, ensuring that pizza chefs top the day's dough with homemade sauce and real cheese grated by real cows. Besides loading pizzas with everything from sausage and mushrooms to barbecue chicken, the Riverside crew assembles roast beef, club, and Italian–style sandwiches alongside caesar and greek salads.
Thinly sliced gyro meat and fettuccine alfredo are both stars of the menu at Aldo?s Caf?, where the chefs spend their days cooking traditional Mediterranean dishes. They smother chicken in a marsala wine sauce and skewer marinated pieces of lamb to make kebabs. The sides straddle the same Italian/Greek divide, with more than a dozen options that range from kalamata olives to meatballs. The appetizers are just as varied, with grapes leaves stuffed with rice, and mushrooms stuffed with crabmeat.
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.