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. Vesuvius is owned by Georgiaville Food Company, which owns Georgia's Bone Lick BBQ. Enjoy pizzas made in a wood oven, tables with butcher paper and a huge wooden community table in the center of the restaurant that seats 24 people.
Funghi is a popular selection with portobelles, creminis, buttons, goat cheese and white truffle oil as a base. Don't miss the Bone Lick BBQ with shredded pork, homemade barbecue sauce, smoked provolone and incredible crispy fried sprouts. The atmosphere is relaxed, with a low-light setup that blocks the heat of the Georgia sun. They are open until 1 in the morning.
Friday and Saturday, making it the perfect stop for a bite to eat late at night. Enjoy a traditional Italian creation, such as pizza at Antico, where you'll find imported cheeses, Italian-style sausages and pizza ovens straight from Naples, or head to Colletta, where northern Italy reigns. Whether you like Chicago or New York-style pizza, chewy dough, or thin dough, stacked with meat or served only with cheese, there's a pizza place for you in Atlanta. Whatever your taste for pizza or the atmosphere, try one of the following restaurants to enjoy the best pizzas in Atlanta.
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. 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. For a homemade pizza with Spanish influence, Ecco's roasted mushroom pizza with braised leeks, taleggio and truffle oil. 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.
Savage Pizza, which serves the Avondale Estates and Little Five Points area, has a variety of sauces that can add interest to the pizzas they serve. In the heart of downtown Atlanta, the cozy European atmosphere of the Ecco restaurant invites guests to enjoy a wide variety of meats and cheeses, homemade pasta, wood-fired pizzas, and exquisite wines and desserts. The pizzas have a delicious thin dough with fresh ingredients from the farm, such as bacon pizza with ricotta, green sauce, arugula and pecorino Romano. .
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