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.
Golfsmith's online and in-store showrooms house an almost endless list of golf gear for men, women, and children alike. Clubs, balls, and accessories from brands such as TaylorMade, MacGregor, and Callaway give players precise control over their game, and polos and long-sleeved shirts from Nike and Snake Eyes garb players in course-appropriate attire now that tuxedo T-shirts no longer qualify. Along with the extensive collection of equipment and golf bags, Golfsmith also carries GPS systems to give players a high-tech edge.
Steve Masri is a busy man. If you followed him around for a day, you might find the chef and owner of Olive Bistro hand picking fresh salad greens and high-quality olive oil, lamb, and imported tahini to incorporate into his Old-World family recipes. Masri?who, according to a 2010 review by Meridith Ford Goldman of the Atlanta Journal-Constitution, was born in Sardinia and raised in Israel?works hard to honor his heritage with dishes such as from-scratch hummus and fragrant rosemary chicken. But he also adds his own signature twists, including the daily ravioli special and a tomato-basil sauce that replaces traditional marinara in his moussaka and lasagna.
And Masri's dedication has paid off. His pair of intimate bistros were on CBS Atlanta's 2012 list of the Best Mediterranean Cuisine in Atlanta, and Cliff Bostock of Creative Loafing Atlanta was one of several reviewers to recommend the falafel, saying that it has "no equal in the city." The Midtown location earned three Best of Citysearch awards in 2008 for its salads, sandwiches, and small plates. The bistros' outdoor patios make ideal spots to chat with friends over shared meze and a bottle of wine, or construct a replica of the Parthenon out of sliced eggplant.
If the bright orange and yellow hues of Jamaica Mi Krazy's dining room don't get you in a tropical mood, the scents coming from the kitchen will. There, head chef Omar Richards and his staff grill up a range of traditional Jamaican dishes. They steam spiced snapper whole while cooking chunks of goat to a tender finish in a curry sauce. Their most popular dish, however, is the jerk chicken?chefs barbecue chicken legs with a range of spices and their signature jerk sauce. Just like squares and polygons, dishes come with a range of traditional sides. Sides such as plantains or rice studded with peas help fill out meals while bringing the heat down to a manageable level.
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.