That pizza is popular is a given. In fact, we just released the results of our new Pizza Survey, charting the preferences of pie lovers around the country. But its having something of a moment here in Atlanta. There are plenty of established players in the Neapolitan pie scene (Varasanos, Fritti, Vingenzos, Ammazza, Campania, et al.), and ATL heavyweight Antico has been so successful, its opening a second location in Alpharettas Avalon development by years end. But plenty of newcomers are popping up, offering takes on both Italian and American styles. These spots have all opened up in the past year, offering the citys pizza fanatics even more options — and argument fodder for where to find the best pie. Whats your preferred pizzeria? Let us know in the comments or via Twitter. Varuni Napoli Diners have full view of the pizza-making stations, wood-fired ovens and climate-controlled dough room at this expansive, sociable Morningside pizzeria and Italian-food market. Neapolitan-style pizzas come bubbling hot, topped with ingredients like the famous San Marzano tomatoes and organic local produce, while Italian street-food snacks and a sampling of housemade desserts round out the menu. Crust Pasta & Pizzeria Stone, lumber and brushed metal lend this Downtown Alpharetta pizzeria a rustic, cozy atmosphere, while an arched window gives diners a glimpse of the action in the kitchen. Pasta dishes are prepared classically while specialty pizzas come in both traditional and fusion varieties (portobello cheeseburger, Thai chicken), and crustwiches are savory, saucy sandwiches served on flatbread made from pizza dough. Big Pie in the Sky When the original Kennesaw location opened seven years ago, it quickly made a name for itself (and drew in Man vs. Foods Adam Richman) with its 11-lb. Carnivore Challenge pizza. A second location opened earlier this year in Roswell, offering the same insanely massive feast as well as calzones, stromboli and pizza both by the slice and whole. True Food Kitchen This Lenox Square Mall spot markets itself as a healthier option, serving up portions of fresh veggies and grains alongside its locally sourced fare. The same extends to its seasonal pizzas, coming out of a wood-fired oven and available in a gluten-free preparation as well. 850ºF Barpizza The headliner at this contemporary restaurant in Milton, warmed by a backdrop of brick walls and rich woods, is its Naples-style, thin-crust pizza, wood-fired to signature Neapolitan crispiness in an authentic brick oven. The menu also proffers classic pasta dishes and a smattering of simple Italian salads, with a large wine and beer offering to round out the tableau. Ribalta Clean, light-colored walls, soft lighting and a refreshingly uncluttered interior (formerly Piola) put the emphasis straight on the food at this Midtown pizzeria, opened by pros with a similar operation in NYC. Small plates and daily made pastas draw on Italian traditions, while the pizzas come in either classic Neapolitan style right out of the brick ovens, or as a large pizza in pala, big enough for two and with dough thats twice-cooked to be crisp outside and pillowy within.
Posted on: Mon, 08 Dec 2014 02:53:48 +0000
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