Skip to main content

Pizzeria Venti

Pizzeria Venti is on Lenox Road. It's on my back path to Lenox Mall, so I've had my eye on it for awhile. Tonight was the right night to try it. One could think of it as a Southern-style cafeteria of Italian food, but a lot of places in Italy are a similar style. You order from the counter and they bring your food to you.

I started with a bowl of vegetable soup. It came with a roll that was very soft, which was its downfall; too soft, no crust for contrast. But the soup was very good. The broth was flavorful but light and the vegetables were soft but not mushy beyond recognition.

I think of their pizza style as a variation of Sicilian. That's a species of pizza that is hard (but not impossible) to find in Atlanta. Their version is thinner, but it is rectangular and has a crunchy bottom at the bottom of the bready crust. I enjoyed my slice. I would have to say that classic New York style pizza is my favorite, but this is a nice change of pace. Pizzeria Venti on Urbanspoon


  1. Hi Marilyn,

    Thanks for coming by Pizzeria Venti! We are glad that you enjoyed your meal with us and hope you'll be back soon. (We've found that even the hard core NY-style pizza fans soon become fans of our Bocce Balls, so we hope you'll try them too!)

    Brian & Jaime Lackey
    Pizzeria Venti


Post a Comment

Popular posts from this blog

Ann Arbor MI: West End Grill

Trev, Jan, and Karem took me to a wonderful evening at West End Grill located, appropriately enough, in the West End. The restaurant still has its old tin ceiling festooned with stained glass chandeliers. I was too hungry to take a picture of our appetizers: crab cakes and bleu cheese tarts. The crab cakes had just a bit of heat to them, something you don't always find in a crab cake but which worked very well. The bleu cheese tarts lived up to their intriguing premise, rich and tangy. This is my caprese salad. The mozzarella, tomato, and basil were all outstanding. The balsamic vinegar had been very well aged, giving it a thick consistency. My main course was tuna, perfectly prepared to a medium well. The tuna left just enough room for a chocolate lava cake paired with decaf coffee. The cake was rich and moist. I kept scraping my plate to be sure I retrieved all of the chocolate.

Miami: Shorty's BBQ

The Widens introduced me to another Miami favorite, Shorty's BBQ. We had three different meats: brisket, ribs, and chicken. All were excellent. I would say the brisket was my favorite, which was was fork tender and moist. Shorty's is best known around town for its piquant sauce. In the photo, the top sauce is a standard red, sweet BBQ sauce.  The bottom container holds Shorty's special BBQ sauce.  It was great---the highlighted spice is, I believe, cumin.  The sauce is of a lighter color than the sweet sauce, so there are other things going on as well; I suspect it has less sugar. I love cumin because it tweaks the palate in a different way than many spices.  I loved this sauce so much I ate it by the spoonful.  Bill and I agreed that this sauce is reminscent of the sauce from Arthur Bryant's in Kansas City. 

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b