Ammazza, the Atlanta-based pizzeria and restaurant, is set to reopen its original Edgewood location on Tuesday, March 19. The pizzeria’s team is looking forward to welcoming back neighbors and visitors after closing for repairs following a car accident that caused extensive damage to the restaurant. Late last year, Ammazza also opened a location in downtown Decatur.
Owner Hugh Connerty and the rest of the Ammazza team have been working to renovate and refresh the space, including expanding into the building next door, upping the restaurant’s square footage from 5,000 to 8,000, and more than doubling the kitchen size. The kitchen houses four custom, copper-tiled Acunto pizza ovens and a new dough room, where onlookers can watch as chefs extrude housemade pasta and knead pizza dough made with Caputo 00 flour. Deep blue walls contrast against light wood seating and communal tables in the main dining room, with industrial-style beams lining the ceiling. Following opening, a bi-level patio space will allow guests to enjoy food and drink at tables sectioned off by large steel planters under draped string lights, just in time for warm weather. A room in the back of Ammazza will eventually be turned into a small space for private and semi-private events.
Overseeing the kitchen will be Executive Chef Sean Dwyer, who has been with the Ammazza team for years and whose culinary style is marked by attention to fresh, high-quality and locally sourced ingredients. The updated menu will showcase seasonal, made-from-scratch pizza featuring cured meats from local charcuterie Spotted Trotter, coupled with housemade mozzarella, dough and sauces. Rotating seasonal insalatas, pastas and delightful dolces for dessert will round out the food selection. Ammazza has expanded their kid’s menu, which includes their Glitter Pizza, a mix of mozzarella, house-made tomato sauce and edible glitter. They also offer one of Atlanta’s most popular vegan pizzas, topped with housemade cashew cheese.
Ammazza Edgewood will have a newly designed bar set against rustic brick walls in an airy side room, where guests can sip beer, small production wines, and cocktails such as the Southern Mule, a blend of American Spirit Whiskey, lime juice, simple syrup and ginger beer and Bitter Pill, which features High West Double Rye, Angostura Amaro, Cocchi Americano, and Bolivar Bitters.
Ammazza Edgewood will also welcome back Sam Adams as General Manager and Operations Director Nick Reeves.