At Ranalli’s of Andersonville, a story populated by five styles of pizza and a range of gluten-free options continues to unfold on a menu created more than 70 years ago. The restaurant’s chefs lovingly dote on tasty morsels, hand-battering calamari appetizers and carrying scents from thin-crust, double-decker, and chicago stuffed pizzas directly to noses.

In the dining room, toppings such as pepperoni, sun-dried tomatoes and pine nuts tumble from slices onto eager tabletops, and fresh herbs and vegetables crunch cheerily from slices cloaked in goat cheese and gorgonzola. Clinking glasses reverberate off chartreuse walls freckled with exposed-brick accents, the work of local artists, and a plasma television for watching athletic competitions. Laptops on gleaming hardwood tables chatter with free WiFi to maintain contact with offices and investors in transatlantic marinara pipelines.