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

Comments

  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!)

    Best,
    Brian & Jaime Lackey
    Pizzeria Venti

    ReplyDelete

Post a Comment

Popular posts from this blog

Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)

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

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.