Atwoods Pizza Cafe is now open for lunch and dinner at the Biltmore at 817 West Peachtree Street in Midtown, with breakfast service coming soon.
The new pizzeria and coffee bar will offer dine in, grab-and-go and delivery for breakfast, lunch and dinner seven days a week, starting at 7 a.m., with online ordering via mobile devices.
Right now, though, the soft-opening hours are 11 a.m.-midnight, with made-to-order pizzas and other menu items, such as soups, salads and sandwiches, on offer.
More details from today's press release:
“We were inspired to offer the neighborhood something it didn’t have already—Atwoods Pizza Café is a fun spot that supplies delicious slices and craft coffee within walking distance from all of the offices and residences in Midtown,” says Co-Owner Bill Streck, who came up with the name Atwoods, which is a throwback to when West Peachtree Street was called Atwood Street around 1895. Streck also co-owns Cypress Street Pint and Plate and GRAIN, both located only a couple blocks away from the new locale.
The Atwoods Pizza Café menu focuses on their signature spin of classic, cooked-to-order pizzas - hand-friendly, but featuring a thin crust with a developed crumb, nice chew and slight char, as well as soup, salads, sandwiches and subs. Up to 12 pies at a time are baked in an Italian Pavesi Oven with live fire that heats to temperatures of 700 to 800 degrees. The rotating floor’s uniform heat distribution creates a consistent baking quality that delivers a perfectly cooked pizza. Choose from house-designed pizzas like the meat-lovers’ Sho Me Your Roni (pepperoni, fennel sausage, fior di latte, mozzarella, oregano and romano) and vegetarian Googootz (grilled zucchini, fior di latte, mozzarella, ricotta cream, garlic confit, lemon, mint and olive oil), or build your own with both traditional and unique toppings, such as rapini, Calabrian chilies, Brussels sprouts and preserved lemon.
“At Atwoods Pizza Café, we not only use fantastic ingredients, but have respect for the process—the craft of artisan baking onsite and of making our version of authentic pizza,” says “Dough Master” Chef Rob Phillip from Hearth Pizza Tavern, the architect behind Atwoods’ menu.
“We are not trying to reinvent the wheel. We’re reaching back to Italian traditions and also complimenting those traditions with what Americans truly love in pizza and have developed what we believe will be a mash up of New York style and Neapolitan pizza. Our pizza is made from both Italian flour and the finest domestic wheat flours used by artisan bakers,” adds Phillip.
For breakfast, Atwoods Pizza Café’s mouth-waterig bites include savory delights, such as bread-pudding French toast with Savannah bourbon syrup; a buttermilk-fried chicken biscuit with sweet-pepper jelly, fontina cheese and a fried egg; and four different varieties of a breakfast sandwich. What’s more, every effort is made to source local ingredients, including honey from Hometown Honey in Kennesaw and grass-fed-cow yogurt from Atlanta Fresh Yogurt, which will be in the Parfection that comes with house-made granola and fresh berries.
The coffee bar serves Jittery Joe’s fresh-daily beans brewed to order in an Italian La Cimbali espresso machine. In addition to the usual suspects like cappuccinos and lattes, coffee buffs will enjoy options like drip-pour coffee and house-made syrups, such as lemon basil, dulce de leche and cardamom honey and bay leaf.
Elevating the typical pizzeria’s beverage options, the menu also incorporates four craft beers on draft (such as Abita Amber and Boulevard Single Wide), a handful of canned tallboys (such as Blue Moon and Red Stripe) and three red and white wines by glass and bottle. Plus, Atwoods Pizza Café serves hand-crafted Boylan Soda in flavors like orange, black cherry and ginger ale.
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