Other Cities
Pizzeria Vesuvius
The Scoop: If soggy, limp pies are a thing of the devil (which we believe they are), then Vesuvius might be a holy sanctum of crisped-to-perfection pizza. We suppose it could be thanks to the watchful eye of fire god Vulcan, but it probably has more to do with the infernal heat of the wood-burning oven that seems to magically transform dough and fresh ingredients into perfect concoctions of crust, cheese, and toppings (named after volcanos, naturally). That oven is one of Vesuvius' claims to fame, and it's a rare find in the pizza shops of Atlanta—and most of the places that do have it charge a little over an arm and a leg for their fancy pies. You could probably say Vesuvius is like a scrappy, hip version of these guys, serving up volcanic pies to the Old Fourth Ward crowd along with cold beer, regular live music acts downstairs, and even ping-pong. (Although, who has times for games when there's pizza to be devoured?)
Scout Notes: The place has only been open for less than two years, but it somehow has the beloved lore of a pizzeria that's been around for at least a decade. People speak of specialty pies like the Kilimanjaro and the St. Helen's with a mixture of excitement and reverence, which you'll understand as soon as you pop a slice into your mouth. I was lucky enough to do so with both of each, and I can tell you that the yeasayers are right. Kilimanjaro is a classically meaty pizza without going overboard on the toppings (and no, four different kinds of meat on a pizza is not overboard. Not to me, anyway). St. Helen's is Vesuvius' riff on the chicken alfredo pizza, which sounds heavy but is oh so crisp, delicious, garlicky, and seemingly lighter than the name might have you think. Until you devoured the majority of the pie by yourself, which this Scout may or may not have done. It was worth it.
I got to chat with co-owner Matt Ruppert, who also runs Noni's and started Vesuvius alongside some ATL restaurant hall-of-famers (the other founders come from Thumb's Up Diner, Fritti/Sotto Sotto, and Grant Central Pizza). Matt explained that Vesuvius is able to attract both pizza aficionados and regular folks looking for a cold beer and hot pie, thanks to its approachable-yet-authentic recipes. So you're not going to get a scientific presentation on why Vesuvius' pizza is so delicious -- just take a bite and it'll speak for itself.
Menu Highlights:
Kilimanjaro, $9 (small) - $15 (large)
St. Helens, $9 (small) - $15 (large)
Big Southern Butte, $9 (small) - $15 (large)
San Marzano, $9 (small) - $15 (large)
Hours:
Monday - Thursday, 11:30 a.m. - 12 a.m.
Friday - Saturday, 11:30 a.m. - 1 a.m.
Sunday, 5 p.m. - 12 a.m.
Scout Notes: The place has only been open for less than two years, but it somehow has the beloved lore of a pizzeria that's been around for at least a decade. People speak of specialty pies like the Kilimanjaro and the St. Helen's with a mixture of excitement and reverence, which you'll understand as soon as you pop a slice into your mouth. I was lucky enough to do so with both of each, and I can tell you that the yeasayers are right. Kilimanjaro is a classically meaty pizza without going overboard on the toppings (and no, four different kinds of meat on a pizza is not overboard. Not to me, anyway). St. Helen's is Vesuvius' riff on the chicken alfredo pizza, which sounds heavy but is oh so crisp, delicious, garlicky, and seemingly lighter than the name might have you think. Until you devoured the majority of the pie by yourself, which this Scout may or may not have done. It was worth it.
I got to chat with co-owner Matt Ruppert, who also runs Noni's and started Vesuvius alongside some ATL restaurant hall-of-famers (the other founders come from Thumb's Up Diner, Fritti/Sotto Sotto, and Grant Central Pizza). Matt explained that Vesuvius is able to attract both pizza aficionados and regular folks looking for a cold beer and hot pie, thanks to its approachable-yet-authentic recipes. So you're not going to get a scientific presentation on why Vesuvius' pizza is so delicious -- just take a bite and it'll speak for itself.
Menu Highlights:
Kilimanjaro, $9 (small) - $15 (large)
St. Helens, $9 (small) - $15 (large)
Big Southern Butte, $9 (small) - $15 (large)
San Marzano, $9 (small) - $15 (large)
Hours:
Monday - Thursday, 11:30 a.m. - 12 a.m.
Friday - Saturday, 11:30 a.m. - 1 a.m.
Sunday, 5 p.m. - 12 a.m.
