An airy interior, arcade games & pitchers of beer are all on offer at this chill pizza joint.
"For more than 30 years, this East Atlanta Village spot has been serving up huge New York-style slices of pizza. During that time, they’ve perfected the art of thin crust, so you get the maximum amount of cheese and toppings in every bite. They’re not doing anything too fancy here—from the run-of-the-mill toppings to the no-fuss interior with exposed brick and wooden booths. But the $3-ish pizza slices are giant and tilt more toward that classic NYC slice (thin and foldable middles with big, crispy edges) than some of the other spots on this list. " - nina reeder, juli horsford
"Mondays in East Atlanta Village can be pretty dead, especially for lunch. Luckily, Grant Central Pizza is open with a super affordable lunch special: two slices of NY-style pizza with a drink for $9. The service and food here is casual, and Mondays offer an opportunity to enjoy some quiet on the outdoor patio. Get pizza by the slice or get a whole pie with toppings of your choosing. There are plenty of cheap beers on deck, too." - Beth McKibben, Eater Staff
"For more than 30 years, Grant Central Pizza East has been serving up huge, thin-crust New York-style slices of pizza, which gives you the maximum amount of cheese and toppings in every bite. You can’t see it but we’re doing the chef’s kiss motion right now like we do every time we think about their slices. EAV really isn’t with all the extraness you’ll find in other parts of the city, so keeping it on brand, this neighborhood pillar and pizzeria sticks to the basics with the usual toppings—the only show you’ll get is from pizza makers who nonchalantly cut off hunks of dough and roll them into balls in the middle of the room, then make huge pies cut into slices the size of our heads. " - juli horsford
"For more than 30 years, Grant Central Pizza East has been serving up huge, thin-crust New York-style pizza slices, which give you the maximum amount of cheese and toppings in every bite. EAV really isn’t with all the extraness you’ll find in other parts of the city, so keeping it on brand, this neighborhood pillar and pizzeria sticks to the basics with the usual toppings—the only show you’ll get is from pizza makers who nonchalantly cut off hunks of dough and roll them into balls in the middle of the room, then make huge pies cut into slices the size of our heads. photo credit: Amy Sinclair photo credit: Amy Sinclair photo credit: Amy Sinclair" - Juli Horsford
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