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Some of the best Neapolitan pies can be found in Woodstock, where chef and owner Michael Bologna cooks them in a wood-fired oven.
Driving thirty miles north to Woodstock from Downtown Atlanta seemed like a short trek when sensational pizza was the payoff. I was in the midst of a metro-wide pizza hunt in February, and glowing Internet reports had lured me to Vingenzo's, which sits near the railroad tracks in Woodstock’s historic commercial district, where buildings erected in 1879 still stand. It was an early Saturday afternoon following a wintry night of snow and ice, yet the dining room hummed with business. The restaurant has obviously found an audience in this growing town of nearly 25,000 people.