New York has its gooey, zesty slices and Chicago has its deep-dish tradition. It seems Atlanta, though, has become a city where you can get a darn good pizza in the style of Naples: thin, crackly crust sized for one person, with a restrained amount of pedigreed toppings. FRITTI
started the trend, and they're still unsurpassed. Top variations on our list include the basic margherita with buffalo mozzarella and a sprinkling of basil; caramelized onions, pancetta and red pepper flakes; and slightly aggressive tallegio cheese with apples and pears (sometimes we eat this one for dessert). Start with some of the nibbly fried appetizers that lend the restaurant its name.
309 N. Highland Ave., 404-880-9559. www.frittirestaurant.com