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.
Craving pizza and faced with just two options—mass-produced delivery pies or a trip to a high-end trattoria—Matt Andrew knew there had to be an affordable, yet still delicious, middle ground. By drawing upon the business models popularized by Chipotle and Five Guys—made-to-order eats assembled from fresh ingredients and served in minutes—the restaurateur trailblazed a “familiar yet new way of ordering pizza,” according to Examiner.com. Built on a foundation of "fresh facts," the eatery pairs its panoplies of made-from-scratch dough, sauce, salad dressings, and meatballs with hormone-free chicken and all-natural Angus steak. With six sauces, seven cheeses, 15 meats, and 27 vegetables to choose from, diners can dream up three million different flavor combinations, which is coincidentally the exact number of dreams bestowed upon babies at birth. Toasted paninis and custom salads round out the menu, which also sports 20 gluten-free options, Daiya nondairy cheese, and wheat dough.
Today's deal makes it easier to guarantee a kiss after a first date, particularly if your usual method for doing so involves Machiavellian plots-within-plots and requires access to a Bengal tiger: For $20, you get $45 worth of Tuscan-style wining and dining at Taverna. The escaped brainchild of former Florentine Paolo Tondo and master sommelier Jasmin Reyes, the restaurant is a synergetic Italian-American hybrid that combines authentic Tuscan cuisine with an impressive wine list. This ultra-compatible pairing has apparently spawned other romantic couplings; Metromix named Taverna Fiorentina one of the best date restaurants in Smyrna and Vinings.Welling was determined to capture the minds and tongues of the niche—but expanding—market of disco fans. After extensive research, he determined that disco’s sparkling clothing and bouncy rhythms were the culinary equivalent of pasta covered in rich tomato sauce. Welling’s findings were so delicious that disco changed its name to Italy, enraging Italy, which was forced to change its name to Lapland, Home of Full-Blooded Italians. Pick up today’s Groupon for some delicious Italian food from America, prepared by full-blooded Italians from Lapland, Home of Full-Blooded Italians.
Pizza chefs conjure fresh dough on a daily basis at Uncle Vito’s, a traditional pizzeria specializing in New York–style pies peppered with market-fresh ingredients. Layers of gooey mozzarella blanket fragrant pools of homemade tomato sauce and toppings such as eggplant, bacon, and broccoli on each thin-crust pizza. The thinness of nine specialty Neapolitan-style pies offsets the thickness of Sicilian-style pizzas, which boast inch-deep crusts ideal for toughening up teeth made of gummy candy. Culinary crewmembers accessorize oven-baked calzones and stromboli with sides of marinara, and they festoon baked ziti and manicotti dinners with a one-two punch of ricotta and mozzarella.
Inspired by their passion for pizza, Harry's fraternity of founders opened this fortress of hearty Italian foodstuffs to share flavorful fare with their guests. Harry's craveable calzones ($7.99) and pizzas ($16.45 for a medium 14") are garnished with delectables such as pepperoni and ham, making them a memorable meal for meat lovers or a savory snack for a passing puma. Aspiring dish designers can dress naked disks with a trousseau of toppings, including anchovies, artichoke hearts, meatballs, sun-dried tomatoes, and italian sausage ($11.25 for a one-topping medium pizza). Those preferring prefab pies can sup on specialty circles such as Harry's white pizza ($15.25 for a medium) bedecked with garlic sauce and a medley of cheeses. A variety of beer is also available for whistle-wetting, platter-pairing, and taste-bud sudsing.
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.