Tag: pizza

The 3,600-square-foot restaurant is the first Glide with ample seating, a full bar, and a small arcade. It maintains Glide's simple menu (seven pizzas, three salads, and lemon-pepper and buffalo hot wings), as well as its counter service model. Chocolate chip cookies and locally sourced ice cream are in the works.

One thing I noticed on my return to Atlanta after a couple of years: major shifts in the local pizza scene. This new Neo-Neapolitan movement in Atlanta—“a pizza renaissance,” ventures chef Jake Pollitz at Staplehouse in Old Fourth Ward—is essentially an aftereffect of the Covid-19 pandemic. Here's how Staplehouse, Pendolino, Bocado, Indaco, Mister 01, and Lloyd’s are approaching this new movement.

Last month, co-owner Rhett Caseman and chef and general manager Adi Komic launched Brainwave Pizza inside the brewery. Replacing Glide, which is moving to a new location after operating in the space for three years, Brainwave serves New York-style, thin-crust pizza. “We didn’t want to be a brewery where food is an afterthought,” Caseman says. “We wanted something that paired naturally with our beer and shared the same level of care.”

When Nina & Rafi shuttered in April, the folks at Pour Taproom took it harder than most. After all, they had literally cut a hole in their space to bring pizza to Pour. Later this summer, slices and pies will become available once again with the opening of Pizza Dynamo inside Pour. The concept is the brainchild of Jeremy Gatto, a New York native and founder of Pizza Jeans, who saw an opportunity to bring something special to his adopted home of Atlanta.

After closing locations on the Westside and in Alpharetta, restaurateur Brian Lewis is bringing Bocado back yet again, this time in the Powers Ferry Village shopping center in Sandy Springs. Slated to open in early September, it will feature a concise menu of small plates, entrees, and sourdough pizzas, along with beer and wine.

As the Atlanta-based pizza chain turns 50, co-founder Marc “Banks” Weinstein chats about the original Mellow Mushroom on 14th and Spring, the restaurant's "hippie" mentality, and how it grew into what it is today.

A plant-based pizza shop called Pizzeria Verdura Sincera opened in the former Zesto space on April 27. The restaurant uses organic, non-GMO flour and boasts a crust that’s in between Neapolitan and New York style. There’s a Margherita, Giardino (veggie), Greco (spinach, garlic, mushrooms, and olives), Come La Carne (plant-sourced sausage and pepperoni), and Messicano (spicy vegan sausage, sweet and spicy peppers, corn, onions, garlic, and ginger). Expect a mixed green salad, vegan tiramisu, and vegan raspberry and passion fruit torte.

We’re not a New York thin slice or a Chicago deep-dish. In a word, Atlanta-style pizza is FLAVA! All caps and no regrets. Pizza-makers throughout the city are channeling culture and creativity into pies that could be born only out of Atlanta.

A bona fide delight in Edgewood, fancy pizza on the Westside, and a top-shelf cocktail bar with food to match in Reynoldstown.

The American diner reimagined in Buckhead, Filipino fare on Buford Highway, Korean-American street food in EAV, and Detroit-style pizza in Oakhurst.