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 from shared pitchers and red and white wines from the full bar. Back inside, diners stay entertained by participating in trivia or watching as many games as eyeballs will allow on the eatery's many televisions.
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.