Pasta, Pizza, and Noodles

Agnolotti at No. 246

The filling inside these rectangular baby raviolis varies with the season (and, presumably, the whims of the kitchen). Last time, it » more

Spicy cold noodles at Chef Liu

Chewy egg noodles are coated with a nutty dressing rife with sesame. The tangle of noodles is finished with crushed, deep » more

San Gennaro pizza at Antico Pizza Napoletana

Since its debut three and a half years ago, this Westside spot has become a shining example of Atlanta excellence. Although » more

Tagliatelle ai Funghi at Sotto Sotto

The now trendy "ingredient-driven" mind-set of restaurant owners and chefs has been a cornerstone of Italian cuisine for centuries. At Sotto » more

Fresh hand-filled pasta from Storico Fresco Pasta

Mike Patrick is a pasta master. If the Harry Potter series were about pasta making instead of wizardry, he would be » more

Cheese pizza pie at Verra-Zanno Pizzeria

Still looking for an Atlanta pizza place that holds a candle to your favorite New York City joint? Head to Johns » more

Drunken noodles at Little Bangkok

Atlanta’s best Thai restaurant still holds court on Cheshire Bridge Road along with other long-standing institutions like Nakato, Alfredo’s, Woodfire Grill, » more

Nana’s pizza at Varasano’s

Once you’ve had Jeff Varasano’s benchmark-setting margherita di bufala pizza, it’s time for a little menu exploration. Don’t miss the house » more

Short rib agnolotti at St. Cecilia

Intense is the word that first comes to mind when biting into St. Cecilia’s short rib agnolotti. They’ve been among the » more

Mai Pai at Savage Pizza

This ain’t your average Hawaiian pizza. Although it does have the requisite hunks of pineapple and Canadian bacon, what sets this » more

Chow kway teow at Mamak

In food, too much smoke and char can be overpowering. Too little can be underwhelming. Mamak integrates an impeccable balance of » more

20-yolk tagliatelle at BoccaLupo

What do you get when flour, water, eggs, and salt are mixed, rolled, and kneaded? Pasta. BoccaLupo chef Bruce Logue uses » more

Grandma pie at O4W Pizza

In Atlanta, where round pizzas and those with exotic, Neapolitan names get all the attention, O4W Pizza’s rectangular masterpiece called Grandma » more

Carbonara at Holeman and Finch Public House

Holeman and Finch’s signature carbonara is one of the few perennially available dishes on the famed pub’s ever-evolving menu. Long, skinny » more

Strozzapreti alla salsiccia at Sotto Sotto

Modern society generally frowns on choking spiritual advisors, but don’t hold that against Sotto Sotto chef/owner Ricardo Ullio’s “priest strangler” pasta. » more

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