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Entries Tagged as 'Pizza'

STG Trattoria

STG Trattoria
First ones here!

STG Trattoria

Came in here the first day they opened for lunch (I think my good friend George and I were literally the very first lunch patrons). We were hoping to eat pasta that day but was told there wouldn’t be any for lunch. Bummer. In any case, we knew we’d find something good to eat. Besides, with names like Brian Lewis (Bocado), Chef Josh Hopkins (Abattoir), sous chef Adam Waller (Sotto Sotto), and very recently Bruce Logue (La Pietra), there’s bound to be greatness, right? RIGHT!

STG Trattoria
Photo courtesy of @GJAtlUSA

Pizza. There’s really not much to eat here for lunch. Pizzas, sandwiches, and salads are just about it. We went with the tomato, mozzarella, cappicola, basil, chili pizza. Verdict? This is my favorite pizza in Atlanta. No joke. No comparison. No ifs, ands, or buts. The sourdough crust is chewy and crispy that borders between thick and thin. Just the way I like it. It had that slight acidity that wasn’t obstrusive but you know it’s there in every bite. Of course, the toppings are top-notch. The cappicola is mild and not as salty as its counterparts in the city. The pizza sauce that tasted of fresh tomatoes wasn’t soupy at all and didn’t make the crust soggy even to the last slice. And yes, I did not have to use a knife and fork to eat it. The toppings held up fine. A beautiful, delicious pie, to say the least. Seriously my favorite pizza period.

STG Trattoria

Sandwich. I want substance when I eat so I’m sure you all know by now I can never be a vegetarian. Sandwiches are almost always on the the bottom of my list. Unless I eat it with another dish. And salads? I don’t even really bother at all. I don’t want to waste stomach space if I had other yummy things I can fill mine with. But there wasn’t anything else on the menu so we had to get a sandwich to go with our pizza. And guess what — I actually really, really liked the prosciutto sandwich. The bread did it for me. Grilled, homemade baguette that doubles as a pizza crust. It wasn’t that hard, jaw-breaking baguette with crispy exterior that you need to chew fifty times before you can swallow. The crispiness of the bread was just enough to give you texture and crunch. The prosciutto, fresh, creamy mozzarella, and roasted peppers were enough to give substance to the amazing bread. It was really yummy.

STG Trattoria

More bread. One of my weaknesses is bread. I just can’t say no to it. That bread in the sandwich? I made it my dessert. I asked for some bread, grilled and with butter slathered in them. It was heavenly.

Can’t wait to try the pastas and more of their pizzas. I’ve heard so many good things so far. By the way, it’s a little tricky to find the entrance door but just know it’s at the very end of the building.

STG Trattoria
102 West Paces Ferry
Atlanta, GA 30305
(404) 844-2879

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Fuoco di Napoli

Fuoco di Napoli

I’m going to take advantage of this new-found blogging mojo that suddenly landed on my lap although I know it’s going to fleetingly disappear again (keeping fingers crossed it’ll stay). I went to FdN for a second dinner a few weeks ago. This was shortly before all SHTF and we found famous Enrico Liberato going AWOL on us again. Luckily for us (and for our pizza), he was there during our visit, busy like an elf working inside a pizza factory.

Fuoco di Napoli

After having a huge first dinner in Decatur moments before, the only thing we could muster (for dessert) is a Margherita pizza. I’m surprised not very many people have written about this place. The only “real” blogger reviews come from Foodie Buddha and Fried Chicken Lips. And Eat It Atlanta only has a photo set. I loved it. I put FdN on my list of top three favorite pizza places which includes Varasano’s and Antico.

Fuoco di Napoli

This Margherita pizza was stellar. It was just perfect. It had the right amount of tartness in the dough, charr, thickness and chewiness. It had the right amount of sauce and cheese, and taste. It wasn’t soupy. It was so flavorful. Best of all, it was even priced ($14) and sized right. I saw nothing to hate in this pizza. And while I haven’t been back since Mr. Liberato has departed, I’m sure all the pizza are in the good hands of the pizzaiolos he has trained.

Now go!

This post is dedicated to my buddy Dr. K who has replaced me with Jimmy as the top blogger in his book — happy now? :)

Fuoco di Napoli
30 Pharr Road
Atlanta, GA 30305
(404) 781-0707

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Buon Appetito: Vingenzo’s

Vingenzo's

My dear friend Patricia Tinsley took me here around the time they opened almost a year ago and we literally ate the entire menu. There was this squash ravioli and gnocchi that we had and I was completely impressed from then on and I’ve been back a few times. Everything here is made in-house. Everything. Even the cheeses. And the pastas. And the gelato. Chef Michael Bologna, who also dabbles as a professor of culinary arts at Chattahoochee Technical College, even built his own pizza oven!

Vingenzo's

I really mean it when I say everything on the menu is just spectacular. Because everything is made in-house, you must try at least one item from every section of the menu. First stop, the Mozzarella Bar. Made with whole and buffalo milks, I highly suggest you go for the Grand Tasting to get a sampling of what they offer: Latte, Burrata, and Bufala are all included with roasted sweet peppers, Pantelleria capers, Cerignola green olives, roasted Taggiasche black olives, and field greens. The mozzarella are creamy beyond belief. I particularly loved the bufala and burrata.

Vingenzo's

Have you ever seen a more beautiful pizza than this? Pizzas take center stage here. All ingredients come from Italy. Including the water. They are baked for about a minute in the high-temp oven. The resulting crust is charred and crispy. The sauce spells perfection. The toppings are top-notch. My all-time favorite, the Margharita, has slices of bufala that slides into your mouth. Believe me, the swoon factor is off the charts.

Vingenzo's

Vingenzo's

Vingenzo's

The Fig and Prosciutto pizza is a great play on salty and sweet. The fresh figs were a perfect accompaniment to the slightly salty prosciutto and neither overpowered each other. The Regina with latte fresco mozzarella, housemade sausage, and wild mushrooms is fantastic as well. If you love white pizza then the Quattro Formaggi is for you. It’s got all the cheesy goodness: gorgonzola, provolone, mozzarella, and fontina. The real problem is choosing which pizza to order because they’re all so good.

Vingenzo's

Vingenzo's

Vingenzo's

Pastas rule here, too. You get a choice between flour, egg, and gluten-free. Egg is always the right choice. Only because you seldom see it offered anywhere, and, they are made in-house. They are delicate and light. There are no stickiness and mushiness here whatsoever, just enough bite. The sauces are all fantastic. They taste fresh and delicious. The trusty, simple Pomodoro e Basilico with tomatoes, garlic, and basil never disappoints. So does the Fruitti di Mare (seafood in white wine sauce) and Con Vongole (clams in spicy red sauce). The Al Forno with housemade sausage, latte fresco mozzarella, tomatoes, and fresh ricotta is one of my favorites. The Campagnola with artichoke hearts, cherry tomatoes, mushrooms, and basil is surprisingly a very hearty dish. The Rustica with Roma tomatoes, Pantelleria capers, and Taggiasche olives is a refreshing yet filling dish. The Lasagna, when offered, is a fork-tender sensation. Even the simple butter and olive oil on pasta is fantastic. Sauces usually get muddled, but here, I love that you can discern the flavor of every single ingredient. I never miss the chance to get pasta as a side to my pizza.

Vingenzo's

Vingenzo's

Should I even tell you to get the Gelato? Because you should. The Pistachio and Dutch Chocolate are to-die for. That’s coming from someone who isn’t really into ice cream or desserts. The Flourless Chocolate Cake is lighter than most I’ve tasted and goes well with espresso or capuccino.

You must, must visit Vingenzo’s if you haven’t yet. Trust me, it will save you a trip to Italy. Unless, of course, you want to join Chef Michael for a culinary tour.

Vingenzo’s
105 East Main Street
Woodstock, GA 30188
(770) 924-9133

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Pick up a pizza now: The Kind Pie

The Kind Pie

…because the gluten-free dough gives you a chewy yet airy crust; and the toppings are fresh and tasty.

Two more reasons to visit: pasta and sandwiches.

The Kind Pie

The Cool Hand Luke — because Luke is a Jedi and I’m the biggest (original) Star Wars fan on the planet Earth the combination of red and white sauce, gravy, and meatballs gives this pasta the ability to perform Jedi mind tricks loads of character and flavor.

The Kind Pie

The Foodie Buddha — because this sandwich doesn’t have a name yet. And FB is its biggest fan. And the tender oxtail filling is out of this world.

The Kind Pie The Kind Pie

Bonuses: Panghani Cookies (kinda like a hazelnut-flavored soft biscotti) and Gougéres.

The Kind Pie

Go visit the pick-up window now!

More love here, here, here, and here.

The Kind Pie
252 E Paces Ferry Rd NE
Atlanta, GA 30305
(404) 869-3446

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Antico Pizza Napoletana– in pictures

Antico Pizza

Antico Pizza

My friend PT, aka the pizza enabler, invited me to lunch at Antico. I had never been so I jumped at the opportunity. That was Friday. I’ve been back twice since. To say it was the most fun lunch would be an understatement. Giovanni was not only the most gracious host — he’s funny, witty, and absolutely passionate about his craft. Lunch that day was more like a seminar on pizza making. I could probably open my own pizza joint afterward, armed with all his pizza-making “secrets”. But then again, yeah right — I can’t even bake to save my life!

Antico Pizza

Antico Pizza

Antico Pizza

Antico Pizza

Antico Pizza

Antico Pizza

Antico Pizza

First, it’s all about the ingredients: specially milled flour and authentic San Marzano tomatoes (canned within 4 hours of harvest with each can having a serial number and necessary seals/certificates) imported directly from Italy, fresh ingredients, delicious cured meats, extra virgin olive oil, all contribute to the makings of a great pizza. Then, the dough. It is a work of science in itself. The consistency is adjusted depending on the weather. Finally, the oven. At over 1000 degrees, the pies are baked an average of 60 seconds. The result, a masterpiece — the dreamiest pies ever — springy, crunchy crust with amazing char, gooey buffala cheese, outstanding pizza sauce, a bit of sogginess which is to be expected, and an excellent melding of sweet, spicy, salty flavors.

Antico Pizza

I have tasted all the pizzas but my absolute favorites are the San Gennaro and the Diavaola. In the San Gennaro, the spicy sausage chunks are tempered by grilled onions, the red peppers add sweetness, the buffala provides a chewy texture, and the crust supplies the canvas for the flavors to shine. While I do find the crust blandish on its own, it’s not really meant to be eaten as is, much like in Asian cuisine where you don’t really eat the steamed rice by itself.

Antico Pizza

The Diavaola combines spicy, garlicky sopressata, housemade peperonata, and fresh buffala. The sopressata is very tasty with the right amount of mild saltiness to it. The slices are thick enough to provide meatiness in a every bite. The peperonata is pleasantly spicy. Simply delicious.

While Giovanni does not allow you to customize your pizza, there’s a perfectly good reason to it. The ingredients on each type of pizza are designed to provide the best combination of flavors and textures, thus, the resulting pie is of the highest quality overall. Here’s a short video of Giovanni with a brief explanation:

To cap off a perfect meal, one must have perfect Italian espresso made from an old-fashioned maker. The coffee is strong and so good.

Antico Pizza

And what goes with espresso? House-made cannoli and sfogliatelle. Both are delectable and freshly made daily.

Antico Pizza

Lastly, some Limoncello. Also made in-house daily. Strong. Tart. Sweet.

Antico Pizza

Finally, it’s time to go. Verdict: pizza perfection made the old-fashioned, authentic, Italian way. As a parting shot here’s Giovanni with my moo card.

Antico Pizza

There are over 100 photos on this set. Click on the picture below or here to see more pictures:

Antico Pizza in pictures

The scoop:
Antico Pizza Napoletana
1093 Hemphill Avenue
Atlanta, GA 30318
(404) 724-2333

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