Although I was by myself, I knew I had to try the pizza. I decided on a quattro stagioni ("four stations"), which is made with four different cheeses. But, of course, the crust was the first thing on my mind. This was the best crust I've had in Atlanta so far. It was exactly the right combination of crunchy and chewy. It was, perhaps, a little thick, or perhaps I've just forgotten the mouth feel of New York pizza. But I can't complain---it was excellent. The four cheeses were combined together all over the pizza. I prefer a presentation that preserves the four stations, but that's OK.
Sunday, April 5, 2009
This is the latest in a series of posts on the state of pizza in Atlanta. Today's restaurant is Capozzi's, which has several branches, including a new one in Decatur, near Emory. When I walked in, the room set my expectations high. It had the feel of a nice, family-run Italian restaurant. The walls were in Mediterranean earth tones with pictures hanging all around. The furniture was fancy.