Firewall Food Stop, in the Westview neighborhood, offers wood-fired pizzas and sandwiches on its menu. The restaurant, owned by Westview resident Sam Eidis, serves mainly Neapolitan-style pizzas, including four special cakes, such as the Farmer, made with fennel sausage, sweet peppers and fresh mozzarella, and a vegetarian pizza aptly named Gardener with spinach, tomato, ricotta, lemon and garlic. As for the sandwiches, there's the braised pork shoulder based on Italian cabbage, topped with provolone and hot peppers, or the Fertile Crescent, with ten-spice chicken, pickles, vegetables, poached raisins, walnuts and zhoug (coriander) sauce. Don Antonio by Starita launched A-town to that top level of pizza by selecting a hidden gem from the kitchen on West Paces Ferry to house only its third global branch.
The chef and owner Roberto Caporuscio (and his daughter Giorgia) presented a dizzying menu with more than 60 varieties of pizza, from 11 different versions of the classic Margherita to wild creations with pistachio pesto, nut cream and butternut squash and zucchini. The dough is stretched by hand (but never mixed) and the mozz (from the curd from Green Bay, Wisconsin) is prepared in a glazed room as a form of theater with dinner. Suffice it to say that the Caporuscio crew takes every extra step to do every little thing exactly the right way. If it weren't already a town that didn't have Jeff Varasano and the drum machine that is Antico, Don Antonio by Starita could be the undisputed king of the city's traditional pizza scene.
After all, Capruscio is already the American president of the APN. Don Antonio by Starita (permanently closed) The outside says shopping mall, but the pizzas inside the Pizzeria Napoletana in Campania tell a very different story. Owners Jennifer Simmons and Stewart Muller fell in love with Neapolitan-style cakes in Seattle, but couldn't settle for having to travel to the city when they moved to suburban Atlanta. So they imported a Stefano Ferrara oven and started selling authentic Neapolitan ones to the OTP public in the Far North.
Who needs a real restaurant? The real star of the show when it comes to wood-baked cakes is that 4-foot (more or less) vaulted oven. That's all Jonathan Seyfred and his wife Sarah have. Mounted on a 6 x 12-foot towed trailer, the Forno Bravo, owned by S%26J's Woodfired Pizza, is a staple of the city's farmers' market scene and offers larger food trucks (and even brick-and-mortar stores) a big bang for their buck. Ron Eyester is something like a famous local chef, but Timone's wants nothing more than to be just a neighborhood pizza place.
Don't let the Big Apple-inspired decor fool you into thinking it's just a trick; Eyester takes his own New York heritage seriously and goes so far as to use a carbon filtration system in the house's pipes that, he swears, recreates tap water in New York City for mass use. On the other hand, the dough also uses a touch of Savannah Bee orange blossom honey, so he's not quite a guy who plays by the rules. In fact, Timone's didn't even originally offer a pie of its own and supposedly only deigned to make a pepperoni pizza after a local food critic harassed him into doing so (it now bears his name). Eyester would rather be eccentric and creative, with a constantly changing list of pizzas that uses whatever is in season and some WTF.
options (candied duck, pickled pineapples, fried capers, etc. They have a bit of creativity when it comes to their pizza selection, as demonstrated by both Georgia Peach Pizza. With two locations, one in Avondale Estates and the other in the heart of Little Five Points, Savage Pizza guests visit it to enjoy the comic book-inspired atmosphere, but stay for pizzas prepared from scratch. The competition is very fierce, as pizzerias serve everything from Neapolitan and New York-style pies to thick-crust Detroit pizzas and even Brazilian pies topped with shredded chicken, pieces of bacon, a little creamy Catupiry cheese and lots of oregano.
But not only is Jeff one of the top pizza ambassadors out there right now, but he's also making some of the best pizzas out there right now. Junior's Pizza, on Georgia Avenue in Summerhill, serves thin-crust, Sicilian-style pizzas inspired by those found throughout New York City. Varasano's Pizza, at Atlanta's Hartsfield-Jackson International Airport (Terminal A), is probably one of the most surprisingly good pizzerias in Atlanta. They have stone-baked pizzas with homemade dough and unique combinations that are not usually found in a pizzeria.
Along with the Lingering Shade Social Club and close to Jake's Ice Cream, Glide Pizza uses old fashioned techniques to offer the community some of the best pizzas in the area. Obviously, New York has the pizza market practically cornered, and Chicago has its own special appeal regardless of what you think of its style, but damn, if Atlanta didn't become a real pie city when no one was watching it. I recommend Blue Moon to anyone traveling to Atlanta who likes specialty pizzas and quality beverages. If at this point in your pizza tour you're tired of round and flat pizzas, opt for Pizza Fritta, a fried calzone covered with the excellent tomato sauce in pieces from the kitchen.
Luca Varuni is a master pizza chef who has taken everything he knows from his hometown of Naples, Italy, and has taken it to Atlanta. With several locations in the city and late into the night, Fellinni's has become an Atlanta staple for its delicious and affordable pizza. The concept of fast, casual pizza began in Nashville and has since expanded to include two locations in Atlanta. The takeaway pizza restaurant offers everything from vegan “meat lovers” to Hawaiian pizzas on its menu, and includes the option to prepare custom pizzas or order half-and-half flavors.
If you're ever in the neighborhood, stop by and try their signature shrimp and potato pizza, as well as their clam pizza. .
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