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Little Azio (Smyrna)

50% off Little Azio (Smyrna)
Traditional Italian food might often be equated with heavy-duty dishes (and empty wallets), but Little Azio's menu has plenty of lighter options for the warmer months.
"Let's go out for Italian!" All too often, these five seemingly innocuous words result in an evening spent shelling out for pricy pastas and snooty service (not to mention the very high possibility of slipping into a serious carb-coma shortly thereafter). Which is precisely why we're smitten with Little Azio and their family of casual eateries, where one can nosh on crispy margherita slices or homemade bolognese in a cheery, neighborhood atmosphere. Here, "fresh" takes precedence over "fancy"—and simply going out for a nice meal doesn't have to be such an ordeal.

In this bustling Ormewood kitchen, nothing ever feels too fussy or fancypants—just tasty Italian fare made from scratch and served up in a jiffy. But just because Little Azio doesn't have starched white tablecloths or a resident accordionist doesn't mean they're just sticking with cheese slices and spaghetti bowls. In addition to crowd-pleasers like fettucini alfredo and pepperoni pizza, the kitchen also whips up some rather creative concoctions one certainly won't find in just any old fast-casual Italian joint, from a shrimp and four-cheese pizza to a vibrant, wholesome fall salad packed with oranges, dried cranberries and gorgonzola. And, thanks to a chef who's been at the wheel since the day they opened their doors back in '05, the dishes coming out of this Little Azio's kitchen aren't just simple, fresh and tasty: they're also consistent. That creamy pomodoro alfredo you're ogling? Go ahead and order it next time; it'll taste just as delicious. (Because, let's be honest: once you take a bite, there will be a next time. Probably tomorrow.)

Menu Highlights:
Insalata Tricolore, $7.95
Caprese Salad, $7.50
Margarita Pizza, $7.95
Napoletana Pizza, $9.50
Turkey Ragu, $8.50
Cannoli, $2.95

Hours:
Sunday - Thursday, 11 a.m. to 9 p.m.
Friday & Saturday, 11 a.m. to 10 p.m.

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