10/20/2017 9 Great New Pizza Places in Atlanta - Zagat
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October 4, 2017 · by Christopher Hassiotis
That pizza is popular is a given. But the wide variety of styles and options here in Atlanta is really
something special. Along with plenty of established players in the Neapolitan pie scene —
Varasano's, Fritti, Vingenzo's, Ammazza, Campaniaand, of course,ATL heavyweight Antico —
many of whom are spinning off into multiple locations, lots of newcomers are popping up too.
These nine arrivals are the latest to check out, with both Italian and American takes on the classic.
What's your preferred pizzeria? Let us know via Twitter.
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Credit: Atwoods Pizza Cafe
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Taverna
The Buckhead Atlanta development's already cycled through its first generation of eateries (RIP
Thirteen Pies and American Food & Beverage). But the clearing out of one pizzeria made room for
a new Italian restaurant to open this year, and Texas import Taverna excels at risotto, pasta and,
yes, pizza, taking advantage of massive ovens installed by the previous tenant. The Neapolitan
pies are crisp yet pliable, and the toppings reliably pop with flavor. Go traditional with a margherita,
or opt for something more varied, as choices include Italian sausage, speck and other meaty
toppings. Bonus points for a credible gluten-free pizza variety, available for a few dollars more.
280 Buckhead Ave.; 678-791-1313
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Antico Pizza Napoletanaat The Battery
The original Antico Pizza in Home Park helped launch the Neapolitan pie craze here in Atlanta,
with its long linesbecoming almost as legendary as the pizza itself. Giovanni di Palma opened a
second branch of his acclaimed pie shop in 2015 in Alpharetta's Avalon mega-development, and
another outpost has just landed at the Battery development around SunTrust Park. The top-notch
quality remains, and the experience has been augmented with a gelato bar and a full wine and beer
selection, though a little of the rough-and-tumblecharm of the Intown spot's lostin favor of
suburban sterility. Once that pizza lands on your communal table, though, all the focus is on the
pie.
2605 Circle 75 Pkwy.; 678-903-6185
Credit: Suresh Thiagarajan
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Rize Artisan Pizza
This past year an ambitious local pizza would-be chain opened two locations within months of
each other: one in Poncey-Highland, the second in Sandy Springs. For whatever reasons, the
Intown space didn't take, and closed soon thereafter, but the more suburban spot remains open
and turning out creative, accessible pies. Things get a little more creative at Rize than at your
typical 'za joint, with starters like herb-rubbed wings, grilled okra and freshly made hummus
offering variety. Diners can build their own pies or choose from more than a dozen red or white
varieties; take note of the Waverly, a signature sweet-salty-savory pizza topped with speck,
Gorgonzola, mozzarella, fig jam and a balsamic reduction. (This one's available in garlic-knot form
too, making for a tasty snack.)
6050 Roswell Rd., Sandy Springs; 404-334-0851
Credit: Rize
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O4W Pizza
A humble counter in the quirky Irwin Street Market surprised Atlanta when it debuted in 2015 and
quickly stood out with one of the best pizzas in the state. Seemingly just as quickly, though, the
pizzeria closed up shop and relocated to downtown Duluth, taking advantage of a larger space and
expanding its menu. The thin-crust square Grandma pie remains the star at the newly opened
Duluth location. Made with a simple garlicky marinara sauce, fresh mozzarella, pecorino cheese and
fresh basil, the Grandma delivers a dozen pieces of crisp, savory and iconic goodness — go with
someone who won't fight you over the crispy, charred-cheese corners. You'll also find pizza sold by
the slice, or in large, round New Jersey–style pies (slightly thinner than a classic NYC pizza).
3117 Main St., Duluth; 678-587-5420
Credit: Jami Pennington
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Varuni Napoli at Krog Street Market
Luca Varuni made his name as a pizzaiolo helping establish Antico as one of the major players in
Neapolitan pies. After a few years at that establishment, though, he headed across town to
Morningside to establish his own name. That sprawling pizza palace has been a neighborhood hit
since opening in 2014, and the newest iteration is a counter-serve operation at the hip Krog Street
Market food hall. Set in Inman Park, the pared-down pizzeria serves up its own menu with a few
special items, like a stuffed pizza rich with spreadable, spicy 'ndujasausage and fresh mozzarella.
101 Krog St. NE; 404-500-5550
Credit: Patrick Williams
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Double Zero
When the Italian restaurant Double Zero Napoletana shuttered its Sandy Springs doors and
relocated to Emory Village in late 2016, it took the opportunity to reinvent itself, focusing more on
contemporary small plates for sharing. Pizza remains a specialty, though, and while the new Double
Zero doesn't have nearly as many varieties as its forerunner did, what is on offer shines.
1577 N. Decatur Rd.; 404-991-3666
Credit: Heidi Geldhauser
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Atwoods Pizza Cafe
This Midtown pizzeria at the base of the Biltmore building specializes in set combos as well as
build-your-own Neapolitan-style pies, plus sandwiches and salads. It's all served in exposed-brick
surroundings decked out with communal tables and pop culture–inspired art. In the morning, it
doubles as a breakfast joint serving up coffee, egg sandwiches and pastries. Pizzas range from a
tried-and-true pepperoni to more distinctive takes, like a zucchini-rich white pizza called the
Googootz, topped with ricotta, mozzarella, mint and lemon.
817 West Peachtree St.; 404-748-9577
Credit: Atwoods
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Vero Pizzeria
A custom-built oven is at the heart of this Brookhaven pizzeria, a casual sibling to nearby Valenza
and Haven.Diners order from a selection of 10 wood-fired pies and other antipasti at the counter
before servers take the reins (more beer or Italian wine, anyone?) in the rustic seating area. A view
of the pizza kitchen offers a peek at the behind-the-scenes action; keep your eyes out for
pizzaiolilayering slices of ingredients like thinly sliced and fennel-flavoredfinocchiona, a tough-to-
find type of Tuscan salami.
1441 Dresden Dr., Brookhaven; 404-869-1166
Credit: MD Hasan
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Ribalta
Light-colored walls, soft lighting and a refreshingly uncluttered interiorput the emphasis straight
on the food at this Midtown pizzeria, opened by pros with a similar outfit 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
that's twice-cooked to be crispy outside and pillowy within.
1080 Peachtree St. NE Ste. 9; 404-249-7019
PIZZA ITALIAN MIDTOWN PIZZERIAS BUCKHEAD CRABAPPLE
BRICK OVEN PIZZA ROSWELL ALPHARETTA NEAPOLITAN PIZZA MORNINGSIDE
WOOD FIRED LENOX SQUARE MALL AVALON MIDTOWN ATLANTA JOHNS CREEK
BUCKHEAD ATLANTA NEW YORK PIZZA
Credit: Ribalta
