Housed in the former Dailey’s space, Amalfi Pizza is a traditional Neapolitan pizzeria centered around two 6,000 pound wood-burning brick ovens imported from Italy that were lifted into the second floor space by cranes. It is now open seven days a week serving lunch and dinner.
The 170 seat dining room has large semicircular booths, custom wrought iron chandeliers and Juliet balconies overlooking an Italian-inspired entryway.
Co-founder and operating partner Greg Grant worked hand-in-hand with pizzaiolo and Executive Chef Luis Vargas in the kitchen to develop the authentic Italian menu that features Neapolitan-style pizzas as well as appetizers, salads, pasta dishes and original desserts from Dailey’s recipes.
Originating in and the true pizza of Naples in the 1600s, Vera Pizza Napoletana is 12 inches or less in size, made from simple fresh quality ingredients from the Campania region of Italy and cooked at temperatures in excess of 900 degrees in approximately 60 seconds.
In addition to traveling to Naples and throughout the entire region to find the best ingredients, both Stephen de Haan and Greg Grant staged with the Italian Pizzaiolo Maestros at Pizzeria Mattozzi, established in 1830, and Pizzeria Da Attilo. This apprenticeship, along with studying in the Associazione Verace Pizza Napoletana, have allowed their passion for food to develop into the skills necessary to bring this historic, simple street food to Atlanta.
17 Andrew Young International Blvd.
– Text courtesy Amalfi Pizza; photos © HSP Media LLC
@21plusTravel Tip: If you want to go to the speakeasy Red Phone Booth Atlanta, one way to get the secret entry code is to eat at Amalfi, behave yourself, tip generously, and ask your server for it very nicely.