We made another visit to Verasano's Friday night.It was the worst of our three trips.
After a long wait for our pizza, our waiter said they were having problems with the dough. Indeed they were. When the pizza arrived, it was like cardboard, very tough.
The previously delicious donuts were as heavy as lead. Only the Caprese was an improvement, it looked like they switched to an heirloom tomato.
Your review is right on.
The Varasano pizza is better than most in town, right up there with Fritti, but not better. I think the lack of a wood-fired oven may always give Fritti the edge. I had the best pizza I've ever had at Fritti last week, the Pancetta e Cipolla, nicely tweaked apparently by the new chef Liberato. Very well done chef!
I thought Varasano's Caprese was quite good. It was perfectly seasoned although I would have used oven roasted tomatoes this time of year.
The donuts for dessert are killer though.
Creative Loafing Atlanta
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