In late 2018, Connerty opened a second Ammazza location at 314 E. Howard Ave. in Decatur that had been in the works since 2016. The menu of Neapolitan-style pizzas remained mostly the same, with the addition of several pastas and other dishes.
Overseeing the kitchen at the Edgewood location will be executive chef Sean Dwyer, who has been with the Ammazza team for years. The updated menu will feature seasonal pizza made with ingredients including meats from local charcuterie Spotted Trotter coupled with housemade mozzarella, dough and sauces.
The menu will also offer rotating salads, pastas and desserts, as well as vegan pizza and an expanded kid’s menu with glitter pizza made with edible glitter.
Ammazza's bar will serve up beer, small production wines and cocktails such as the Southern Mule, a blend of American Spirit Whiskey, lime juice, simple syrup and ginger beer and the Bitter Pill, which features High West Double Rye, Angostura Amaro, Cocchi Americano and Bolivar Bitters.
The Edgewood location expanded into the building next door, upping the restaurant’s square footage from 5,000 to 8,000, and more than doubling the kitchen size. The kitchen houses four Acunto pizza ovens and a new dough room, where customers can watch chefs extrude pasta and knead pizza dough.
The decor features blue walls contrast and light wood seating and communal tables in the main dining room, with industrial-style beams lining the ceiling. A bi-level patio space will be sectioned off by large steel planters under draped string lights. A room in the back of Ammazza will eventually be turned into a small space for private and semi-private events.
Ammazza Edgewood will also welcome back Sam Adams as general manager and operations director Nick Reeves.
The Edgewood location is set to be open from 5-11 p.m. Sunday-Thursday and 5 p.m.-midnight Friday-Saturday, with plans to open for weekend lunch in May.
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