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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.
During the pandemic, neighbors Alyson Williams and Yusef Walker decided to learn how to make pizza. Through a combination of YouTube tutorials and trial and error, the duo created a double-fermented dough recipe that really resonated with their friends. Walker, whose family owns Ms. Icey’s Kitchen and APT 4B, was looking to go out on his own and invited Williams along for the ride.
Monday Night Garage, the West End location of Monday Night Brewing, recently launched a menu of seven Neapolitan pizzas made in house using beer yeast. Available Wednesday through Sunday each week, these wood-fired pies are the result of a pandemic project by Monday Night co-owner Joel Iverson.
Anthony Spina Jr. started testing the public’s perception of his pies in 2021 with pop-ups at the Dairies that aligned with concerts at the the Eastern. There, guests could purchase his margherita, funghi, and Hot Boy (pepperoni with hot honey) pies. These will headline the brick-and-mortar menu, along with five other varieties.
Earlier this month, Chris Wilkins announced the closure of his Ponce City Market bakeshop Root Baking Co. Now, the James Beard-nominated chef is moving his sister business, Pizza Jeans, from the 2nd floor to a new home in the food hall, where Farm to Ladle currently stands. Wilkins is also bringing on two new partners to operate Pizza Jeans: restaurateur Billy Streck (Nina & Rafi, Pielands), and his childhood friend Jeremy Gatto.
Gyro pizza, Indian-inspired pizza, Brazilian pizza with ham, eggs, and olives—whatever kind of slice you seek, here’s where to find it.
Pielands, a New York-style pizzeria and sub shop, opens in the former Goin’ Coastal space December 6. The counter-service spot from Nina & Rafi restaurateur Billy Streck is inspired by the pizzeria his father and grandfather owned when he was growing up.
When my wife, Jo, a pastry chef and professional baker, said she wanted to build a wood-fired brick oven in our backyard to start baking bread and pizzas, I couldn’t see the appeal. There’d be ditch-digging involved, expenses of cement and brick, not to mention all the logs needed for fuel. I went along with the plan anyway.
Emmy Squared, a offshoot of New York-based Pizza Loves Emily, is serving Detroit-style pizza in the former Shed at Glenwood space.