"Atlantans will debate everything, but there's one truth that stands unchallenged: the sheer perfection of Antico’s pizza crust. It strikes that dream balance—irresistibly crispy on the outside yet airily light on the insidey. Our favorite is the Margherita dotted with creamy mozzarella cheese and fresh basil. We like taking our pizzas over to Gio’s, their sister restaurant within the same complex, to round out our meal with the juicy Amalfi chicken. It’s roasted and served with a simmering broth with green olives, onions, garlic, and bread crumbs. If you don’t finish it in one go, that's fine because the taste only deepens after a day. Food Rundown photo credit: Sarah Newman Pomodorini This pizza is topped with creamy mozzarella and Vesuvian cherry tomatoes, which get a light char from the wood-fired oven. The best part is the eruption, when you take a bite and these hot juicy tomatoes actually explode like Mount Vesuvius in your mouth. photo credit: Sarah Newman Diavola If you’re a crushed red pepper on pizza person, this one might light your fire. Spicy salami, calabrian peppers, and a little drizzle of chili oil all combine for the type of heat that’ll make you sniffle some. The fresh Buffalo mozzarella cools things off a bit—but not much." - Jacinta Howard
