Double Zero Napoletana

The Castellucci Hospitality Group and its kitchen-sink culinary philosophy—big plates of Mediterranean tastes with loads of ingredients—are quietly becoming a force in the metro area. The company runs the three Sugo restaurants (two in Roswell, one in Johns Creek) and Decatur’s Iberian Pig. Now comes Double Zero Napoletana in Sandy Springs.

The name refers to the grade of refined flour preferred in Naples for pizza dough, and most of the topping combinations on the handsome pizzas are admirably restrained (the Double Zero—with arugula, prosciutto, and basil oil—is one of the busier creations). This place is far from a simple pizza joint, though: The sweeping, frequently overblown menu also includes a dozen small plates; pastas; and main courses like seared scallops served with fennel and orange salad, olives, salsa verde, and farro. Look for traditional Italian desserts served in the cafe near the entrance.