It's a pizza party at these metro Atlanta restaurants! Guests can choose from options like build-your-own, gluten-free and ordering from a slew of pizza pie selections.
Osteria Mattone: Starting today, Chef Ted Lahey invites diners to create their own specialty pizza via a build your own pizza bar at this Roswell restaurant. Available Tuesdays, Wednesdays and Thursdays evenings only, diners will be able to channel their inner chef and choose from a selection of sauces, cheeses including mozzarella, talleggio and pecorino as well as specialty toppings like grilled eggplant, arugula, quail egg, shrimp and prosciutto. Prices start at $10 and vary according to ingredients.
Timone's: Pronounced "Tah-moan-ees," this quaint Morningside pizzeria is another Chef Ron Eyester creation. Drawing inspiration from his childhood memories of classic NYC pizza joints, the restaurant features an open kitchen, vintage black-and-white photographs with scenes from Little Italy and walls lined with over-sized Italian recipes. The menu offers an assortment of pies including a traditional margherita plus new recipes like smoked bacon and pineapple, clam, meatball and the deli pie, topped with corned beef, pastrami, shaved potato, Swiss and mustard. Best of all, it's an all-day spot, serving breakfast—including breakfast pizza—lunch and dinner.
Buckhead Pizza Co.: This family-friendly restaurant offers gluten-free pizza at both its Buckhead and Cobb Galleria locations. Available in three sizes—personal, medium and large—guests can choose from faves such as the stone oven cheese pizza and white pizza or indulge in creative blends like "The Olympian," which is served with lamb gyro meat, red onions, kalamata olives, tomatoes, feta cheese and banana peppers.
Ecco: Wood-fired pizzas are standard here. Offering seasonal European cuisine, this restaurant features four kinds of pizza including quattro formaggi, a four-cheese with mozzarella, fontina, gorgonzola, aged cheddar and house-cured pancetta with chimichurri roja, grana, pickled chilis and arugula.
About the Author
