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Mini-reviews of the Local Pizzaiolo, the White Bull, Noona, Achie's, Genuine Pizza, and Dixie Q
The Antico Pizza founder is planning a Sandy Springs outpost and working on adding Vespa-inspired food carts to his Little Italia development on the Westside.
“In Naples, you speak of pizza and you think of a food you can eat every day because it’s healthy and affordable,” Giulio Adriani says. “In the U.S., people are going completely crazy with prices from $18-$22. Pizza should be affordable for everybody.”
Self-taught pizza maker Vic Bernardini is making his mark on metro Atlanta's Neapolitan scene with his Roswell restaurant, Pizzeria Lucca.
Doughy, crispy, semi-deep-dish Grandma Pie reigns supreme at Anthony Spina’s O4W Pizza, which he moved to Duluth from Atlanta’s Old Fourth Ward last summer. But that Grandma Pie! Sizzled in a cast-iron pan and finished with whole fresh basil leaves, it’s a must-order.
If you wept when O4W Pizza departed for Duluth, your prayers have been answered—Anthony Spina is bringing his pizza back to the Old Fourth Ward in mid-2018.
James Beard Award-winning chef Michael Schwartz is opening Genuine Pizza in the old Yebo space at Phipps Plaza this December. Based in Miami, Schwartz gained fame for his neighborhood restaurant, Michael’s Genuine Food & Drink in 2007, before opening Harry’s Pizzeria in 2012.
When the hood of a car plowed through the front wall of Ammazza in June, no one could have predicted that another car would crash into almost the exact same spot of the building nearly a month later.
The kind of pizza I like—one with a fully baked, thin but supportive crust—hardly gets any respect anymore. Why is this? Also, the kouign amann is a crunchy and buttery pastry that's maddeningly delicious. Just don't ask me to pronounce it.