Atlanta Magazine • Atlanta Magazine August 2025 • Dining Guide

Uniform grooves of dimensional natural wood wrap the centerpiece bar at Nonna Dora’s. It seems intentional. They mimic the ridged surface of a rigagnocchi, the simple wooden board that imprints the all-important grooves that help gnocchi and other pastas hold sauces. The plain, unfussy wooden tool used since Roman times shows that great food need not be complicated.

Situated in a bustling Sandy Springs strip mall, the small Italian restaurant has a spare, clean, minimal interior, with light tones and decor made from the organization of ingredients and plateware. There is a reserved chic here reflecting the understated refinement of the high-quality ingredients that drive the menu. Less is more.

A painted portrait of Nonna Dora looks down over everything. She is owner-chef Patrizio Alaia’s grandmother from his hometown of Naples, Italy—the one who instilled his love for cooking. If he looks familiar as he passes through the 20-seat dining area, it’s because he is the former general manager and pizzaiolo of Sotto Sotto and the former owner of Mozza Bella. These are Nonna’s recipes, including her 100 percent Angus beef meatballs, cooked then simmered in marinara with fresh sheep’s milk ricotta and topped with Parmigiano.

While Alaia’s Neapolitan pizzas aren’t on the menu because of a leasing provision (there are other pizza and sandwich shops in the plaza), this encourages more Italian exploration. Eggplant parmesan is an appetizer, but with a spinach salad lightly dressed with pebbles of goat cheese, walnuts, and supremed blood oranges, it’s a meal.

The gnocchi are fluffy with potato and rich with creamy fior di latte mozzarella. Frittatine cacio and pepe—bucatini fritters with Pecorino Romano, Grana Padano, and bechamel batter—are as fun as they are crisp, crunchy, and salty-cheesy. Focaccia (only available for lunch) is thin and airy, not overly sauced, and with flavorful ferment. Pastas are made in-house daily; so are the desserts. I loved the buttery cherry pop of torta pasticciotto, a warm short-crust pastry with cream and Amarena cherries.

Among the half-dozen wine selections are reds and whites from Italy; cocktail choices include Aperol or Campari spritzes; and organic Italian sodas in flavors like lemon and red grapefruit are available, too. –Angela Hansberger

Dust off your Doc Martens, kids. It’s time to check out the new diner at the crossroads of mainstream and counterculture—or, more literally, Moreland and Euclid avenues.

Little Five Points Diner, freshly painted a high-energy yellow, is nestled in a curve where a residential street dead-ends and hipster revelry begins. Outside the restaurant, an assembly of patio tables awaits guests, while inside reveals a deep row of black-and-red booths, matching checkered flooring, more pops of yellow paint, and bold, whimsical artwork by the Atlanta-based, Brazilian-born artist Yoyo Ferro.

Order from the front counter where a small but solid menu is posted overhead. The team here is headed by husband-and-wife business partners Sean Germain and Amber Chaney Germain, of Sean’s Harvest Market in Candler Park. Their new place is open seven days a week, from early mornings to late at night, filling a niche for chef-driven comfort food.

My three gauges for a diner menu—a tuna melt, black coffee, and a strawberry shake—all hit their marks. The creamy tuna, served on toasted sourdough, had a tangy hit of dill and pickled jalapeños, plus a winning combo of American and Swiss; the coffee (Beanology’s Dirty Nekkid roast) was smooth, requiring no special attention; and the shake was custardy, with a sweet cream base, and blended with real strawberries.

On another visit, the lemon pepper chicken confit and sides of garlic mashed potatoes and a lemony arugula salad were a simple and satisfying finish to a Sunday evening, underscored by a Led Zeppelin playlist. Besides the blue plate specials, there’s an ample burger, with two seasoned quarter-pound patties and moonlight burger sauce. (It’s a shame there are no french fries to go with that.)

Come morning, vegetarians will appreciate the bright veggie- and bean-filled Sunshine Burrito. Pair it with skillet-fried potato cakes. Those with heartier appetites shouldn’t miss the meatier breakfast plates, served with house-made cathead biscuits.

The only thing missing, besides the fries? Tom Waits slumped in a back booth, an unlit cigarette dangling from his lips, hunched over a plate of pancakes. –Vené Franco

New Zealand native Jake Harvey arrived in Atlanta via New York, his first stateside stop as a budding hip-hop producer. While pursuing musical aspirations and taking on side gigs, Harvey got to missing the savory meat pies that were a staple back home. (New Zealanders consume some 70 million meat pies a year. That’s pretty impressive for an island country that’s roughly the size of Colorado.)

So, what is a New Zealand meat pie? It resembles a pot pie but holds together more. It’s sturdy, like a turnover or empanada, but has an impossibly fluttery crust akin to a croissant. The pies are meant to be eaten out of hand. A pie ordered to-go comes in an old-school wax paper sleeve. But they can also be eaten at a more leisurely pace with a knife and fork. “They’re synonymous with how New Zealanders view themselves, I think—as humble and unassuming,” says Harvey, owner of the newly opened Heaps, his savory-pie emporium and eatery in Decatur.

His buttery puff pastry crust hosts a variety of glorious fillings, from the melt-in-your-mouth beef and cheddar combo (pot roast vibes) to Thai chicken curry, brisket, jalapeño and cheese, chana masala (vegan), and the Cubano (mojo pork, ham, mustard, Swiss, and pickle). Heaps has more than a dozen varieties, including a few in rotation, such as carnitas al pastor (pulled pork, pineapple, and pickled jalapeño) and Mum’s veggie pie. Among the perfectly matched sides are mashed potatoes with a Marmite gravy (“to give it a meaty punch”) and a tangy slaw with apple slivers.

On Fridays, Heaps also serves “proper fish and chips.” Indeed, a generous portion of fried cod (made using an adapted tempura beer batter) arrives on a half baking sheet with a splendid sprawl of salted, hand-cut potato fries. On the side: house-made remoulade, lemon wedges, and bottles of malt vinegar—another reminder of the British influence on New Zealand cuisine.

To turn a Kiwi-centric phrase, the place is heaps good, y’all. Enjoy any of Harvey’s menu items with a New Zealand sauvignon blanc or a Gizza pilsner, both on offer at the front counter. –VF

It’s a dark and stormy night as we pull into a tidy Publix shopping center in suburban East Cobb, home to a new hot spot for authentic Chinese. Shining like a beacon is the neon sign for Handmade Dumplings & Noodles. From the parking lot, we take in the view of the modest dining room, the ordering counter, and the bright overhead menu.

Inside, a colorful food mural lines one wall, popping with hand-painted images of oversize menu items. Though spare, the place feels cheery and modern, with pale-yellow pendants, black metal-and-wood tables and matching metal chairs. It’s bustling but not crowded: Gal pals exchange belated holiday gifts as they slurp hot and sour soup; one gentleman sits hunched over his coconut chicken curry; a woman in sweats rushes out with many orders of spring rolls. The vibe is friendly, yes. Fancy, no.

Among the first folks whom customers meet are co-owners Wei Wei Jiang and Jiguo Jiang, two friends with family ties. Both grew up in China. Wei is from the Yunnan province and came to the States for college and to pursue a tennis career (she still coaches and sports Head-brand T-shirts). Jiguo is a restaurant industry veteran and is from the Hebei province.

“This concept is very close to our hearts as it is what we grew up eating,” says Wei. She works the front of the restaurant, greeting customers and taking orders. Jiguo is the head chef, working with a small crew, including his wife, Xian Ju, head dumpling and noodle maker, and their daughter.

The open kitchen turns out Chinese street food favorites (Sichuan fried rice, hearty noodle dishes, and dry-fried green beans and eggplant) and some 1,000 dumplings a day. Our favorite was the pan-fried chive, pork, and shrimp dumplings. The plump morsels come 10 to an order for just under $11. Special noodle dishes include beef, pork, or vegetarian Grandma noodles. The wide noodles are light and, oh, so fresh that they glide. They’re prepared “mild spicy” with a mix of veggies and spices. The Cumin Beef Grandma Noodles are flavored with Napa cabbage, green onions, garlic, soy sauce, numbing pepper, and chili flakes. As good as they were that first night, they were even better as leftovers. Over-ordering is strongly encouraged. –VF

Soon after co-owners Ean Camperlengo and Ross Winecoff opened Mothers Best Fried Chicken last December, they were slammed, with lines out the door to Church Street. In a struggling restaurant world full of misses, they’d managed to score a hit

Their fast-casual joint, says Camperlengo, “exists in that pocket between The Deer and the Dove and Popeyes.” In fact, it literally exists on Decatur Square, next to the MARTA station and close to The Deer and the Dove, sharing a wall with a flowery, bird-inspired mural, which also nests their takeout window.

The restaurant’s tagline is “Damn Good Fried Chicken Like Mom Used to Buy.” Camperlengo was raised by a single mom in New Orleans and loved when she brought home fried chicken dinners from Popeyes or Publix.

With that first bite of fried chicken at Mothers Best comes a hot, crackling crunch, followed by a moist and tender mouthful. The chicken is brined, then spiced before cooking. “For some people, that’s enough,” says Camperlengo. “But then we rest it in buttermilk and hot sauce. Even after we fry it, we’re still seasoning the outside with our own spice blend.”

The huge overhead menu also touts superdelish sides. Among them are the “world famous” velvet potatoes and gravy, rich with a beef stock base, a hit of Worcestershire sauce, and fresh thyme; Louisiana-style red beans and spiced rice featuring fragrant basmati; and a snappy, slightly sweet collard greens coleslaw. Fried chicken sandwiches and tenders, check. Crinkly fries, check. The refreshments include playful but not-too-precious cocktails, such as the Iced Tea Boozer (white rum was our spirit of choice—no regrets).

The dining room is snug and decorated with quirky, endearing memorabilia and celeb photos. It looks like a cross between a kids’ playhouse and a roadside honky-tonk. Order at the counter and, if you like, add a pickled jalapeño from the giant jar. Grab a coveted booth, if you can. –VF

Voluptuous babes with knowing smiles are hard to escape at Motorboat, a water sports–themed sandwich shop and deli on Ponce de Leon Avenue. Baywatch plays on the TVs, and the walls are covered with artwork resembling the jean shorts–clad pinups painted on the side of fighter jets during World War II. You either hate or love the wink. I am in the latter camp—plus, I like delis. We need more in Atlanta, and this sandwich spot has boatloads of character.

Motorboat is the brainchild of Tim Catalfo, who owns Bantam Pub and Big Game in the Old Fourth Ward. It took a handful of failed attempts and concepts to get his restaurant on Ponce opened. He finally landed in one of my favorite quirky restaurant spaces in Atlanta, the former 8Arm across from the Ponce City Market behemoth.

Motorboat’s menu has something for everyone, but it’s mainly about the sandwiches. Expect enormous slices of well-toasted rye bread that set the stage for pastrami “piled high,” or for shaved turkey, as on the “Rachel,” a spin on the Reuben, which comes with sauerkraut, gooey Swiss, and Russian dressing. There’s a sloppy joe on a buttered and toasted pain de mie bun. Most of the bread comes from Alon’s Bakery; its storied quality makes a difference. Look for daily specials written on the board, featuring hot ham sandwiches on sweet Hawaiian bread and the hard-to-find Cincinnati chili over spaghetti with chopped onions and shredded cheddar cheese. The cocktails are appropriately strong, sweet, and tropical; think pineapple and rum. The shop also, naturally, has an excellent craft beer menu, given Catalfo’s pub pedigree.

Motorboat won’t be anchored at this location for the long haul. It will likely move in a few years, once its lease with Cartel Properties ends and redevelopment begins on the property and the block. Catalfo considers this location a test run. So far it’s working, because Motorboat seems like it’s been there forever—a feat for any restaurant. –Jennifer Zyman

Another weekend, another culinary fishing expedition. This time to Ponce City Market and chef Hector Santiago’s new La Metro, his ode to Spain’s tapas bars.

This is not the chef ’s first tapas rodeo. Many Atlantans fondly remember his highly regarded restaurant Pura Vida, which closed its doors on Highland Avenue in 2012, a few years after his memorable turn as a contestant on season six of Top Chef. His new spot may be surrounded by spendy shops, but his passion, mission, and the occasional guest flamenco dancer make you feel as if you’ve strolled in from the streets of Barcelona or Madrid, and less as if you’ve just walked out of the nearby Williams-Sonoma. The market is already home to Santiago’s other counter-style eatery, El Super Pan, which is kitty-corner from his new place. A couple of cocktails and a few nibbles, including Manchego Madura and San Simón cheeses, got us going at the L-shaped bar. The citrusy and frothy Mercado Sour was perfection, as was the bolder Solera old-fashioned.

As we considered the pintxos (bites) and bocatas (sandwiches) selection and perused the list of Spanish wines, we also took in the room: An open layout offers views into the buzzy front prep station and the quieter, pot-and-pan–lined back kitchen. On display are pretty Spanish and Moroccan tiles, stained glass, carafe pendants, and glimpses of action behind the quartz-topped bar—where there is a lot of alchemy, the opening of frosty metal drawers, and the handling of exquisite glassware.

Exuberant general manager and executive chef Brian Carson is quick with tapas suggestions, including daily specials, such as the paella of the day and rotating items like Bilbao chorizo with olive oil and whipped potatoes. When in doubt, start with the croquetas, patatas brava, and any of the cured hams. A lengthy tinned-fish menu offers staples such as sardines, plus a vegan “fish” made of celery root, as well as piquillo peppers stuffed with spider crab.

The Basque cheesecake, with its charred crust and creamy filling, balances the richness of the sheep’s milk cheese with tart lemon zest. A pour of Licor 43, a Spanish liqueur made in Cartagena, proved a heady companion. –VF

“There are so many transplants in Atlanta, when they find a slice of home, it’s welcoming,” says Atlanta restaurateur and Philadelphia native Michael Lo. He’s talking about his newest restaurant venture, Nicky’s Undefeated. This culinary altar to the City of Brotherly Love opened last summer in Tucker and sits on Main Street between the train tracks and the high school. The subway-tiled front counter, eight-seater bar, and open kitchen have the friendly bustle of a corner takeout shop and sportsfan hangout. The gathering spot, raucous when the Eagles play, has five strategically placed TVs, so it’s always game time.

In this passion project, Lo (raised in North Philly) is joined by his friend Walt Gebelein (who grew up near Camden in South Jersey, near Philadelphia). The pair, both Rocky Balboa fans, named the restaurant in honor of all the underdogs and scrappy fighters back home. Gebelein, an IT career veteran and longtime Atlantan, is a co-owner and also serves as restaurant manager, greeting guests, talking sports, and reminiscing about the old neighborhoods. For newbies, he’s a Philly food and culture ambassador. Lo calls him the supreme maître d’.

Fellow Northeasterner and kitchen manager Russ Lamlin oversees a menu dripping with authenticity and cheesesteak. I ordered the cheesesteak “Whiz wit” (Cheez Whiz and onions) on a plain Liscio’s roll (from the famed New Jersey bakery). With that first toasty bite came deeply flavorful chopped rib-eye steak; melty cheddar-style cheese, gooey and glorious; and sweet grilled onions turned to translucent perfection. There are hoagies aplenty, too, busting with fillings and oil-and-vinegar dressing—start with the must-have Italian. As for the fried chicken cutlet sandwiches, Gebelein favors “the underrated” Nick Foles, featuring broccoli rabe, sharp provolone, roasted red peppers, and balsamic. Lo is smitten with the Italian roast pork sandwich. Meanwhile: massive, foldable pizza slices? Check. And among the sides are crinkle-cut fries and Herr’s potato chips (Old Bay seasoning is an option for both).

There are water, or “wooder,” ices for dessert; Lo likes the cherry, for its nostalgia factor. The Philly Salted Caramel Pretzel and Butterscotch Vanilla are winners on the list of Bassetts ice cream flavors available. And the splendid pistachio cake with ricotta cream filling shouldn’t be missed. I left wanting another slice of not just the cake but everything. –VF

As the hour grows late, it takes the promise of something special to get this East Pointer to drive to the northern burbs for a bite. But on a recent Saturday, hunger and curiosity won out, because, as my Italian boyfriend from Jersey says, “I’m hearing things.”

We made our way to the south side of Marietta Square, where a moonlit night led us to Bottega Italian Market & Pizza. We were welcomed by Italian music and warm greetings from behind the counter. Holding court was owner-chef Raffaele Crispino, a charismatic, espresso-fueled dynamo from Naples. Chef Raff, as he’s known, owns other Atlanta-area restaurants, including the charming Crispina Ristorante & Pizzeria in Vinings.

Here at his bottega, a mural potrait of Sophia Loren adds cinematic glamour to a minimalist Italianate space defined by white subway tiles, wood flooring, tall ceilings with fleur-de-lis stamps, and stylish pendant lamps. A pair of nostalgic oversized clocks—one marked “Marietta,” the other “Roma”—hang above the imported Italian pizza oven. Along a stretch of tables and a dark-green banquette, a photo mural shows a scooter outside a cafe, while an actual red Vespa that belonged to Crispino’s grandfather sits across the way, on a platform above the front door.

In a similar vein, the food is a study in doing things simply and well, with lighthearted flair. The hybrid resto/deli/market offers imported meats, cheeses, and olives, plus prepared mains and sides, homemade desserts, and freshly baked focaccia and ciabatta. Seasonal menu specials include items like lobster ravioli. The marketplace shelves are packed with Italian goodies, from pantry staples, snacks, and condiments to curated wines and pretty, gift-ready olive oils and vinegars, notably Briati Glaze with Balsamic Vinegar of Modena.

A recommended sampler for first-timers: Bruschetta Bella, caprese salad, squares of pepperoni and margherita pizza, and homemade cannoli and tiramisu. Each one perfetto. We took home marinated artichokes, grilled eggplant, and ribbon-wrapped bundles of amaretti cookies (lemon and chocolate). Memorable bites on a second visit: the pesto-slathered grilled vegetable sandwich and the dreamy affogato (salted-caramel gelato layered with a dense cream swirl and dusting of espresso powder). Sinatra crooning “Strangers in the Night”: bonus. –VF

Sometimes, when a craving for Asian dumplings strikes, downtown traffic can make Buford Highway seem so far away. But the famed Northern China Eatery in Doraville has brought its signature recipes, plus steamer baskets aplenty, to an offshoot on the Westside. Dumpling Factory is located in the food-and-drink enclave at the Westside Paper development, joining El Santo Gallo, Pancake Social, and King of Pops, among others. Fans of Northern China Eatery might consider this a place to savor the restaurant’s greatest hits, without the sometimes-long waits. Enter from the courtyard and you’re smack-dab in front of the order counter, with a clear view to the bustling kitchen. There, cooks crank out handmade dumplings, filled buns, “juicy” soup buns, and pot stickers, plus stir-fried rice, hot and cold noodle dishes, soups, and more.

Takeout business is brisk, but a scallion pancake doesn’t always travel well, so opt for the casual dining room if time allows. The space is bright, with sky-blue walls, tall windows, comfy booths, wooden banquettes, and high-top tables. The dangling red lanterns, potted orchids, and charming dumpling illustrations add an artful touch, but your attention will likely be drawn to what’s in front of you: spicy Sichuan dan dan noodles; hefty steamed pork buns; pork and chive dumplings; crab roe soup dumplings; beef and carrot dumplings; tiger salad (green pepper, cilantro, and cucumber); shrimp fried rice; wonton soup; pan-fried lamb and zucchini dumplings; or chicken and corn pot stickers, to name a few of the many ways to load your table and share with friends (or not). If you love dumplings and buns, you can’t order too many here. They come steamed, pan-fried, or boiled, with black vinegar and chili oil sauces on the side. It’s like dim sum till you drop. The restaurant does not serve alcohol, but if diners want to bring libations from nearby establishments in with them, they are welcome to do so. –VF

On the corner of a sleepy strip mall in Tucker sits a tropical gem serving comforting, soulful Honduran food that translates easily. Manager Isis Cornejo runs the restaurant owned by her Honduran husband, Nelson Flores, and his brother, Edgardo Flores. Their friendly, all-Honduran crew cooks street food (“La Glorieta” means “little kiosk,” explains Isis) that is typical of the Central American country—a place with both Caribbean and Pacific coastlines and cuisine influenced by African, Caribbean, European, and Indigenous cultures. Popular choices include baleadas (tortillas filled with a smear of refried red beans, queso duro, and crema, plus add-ons such as avocado, egg, chicken, or steak); pollo chuco, a dish of fried green bananas with fried chicken, cabbage, chismol (vegetable salsa with lime juice), pickled red onion, and dressing; and tacos dorados (made with chicken or steak). Aguas frescas in such flavors as pineapple and jamaica (hibiscus) are a perfect refresher. Big bottles of Jutiquile Sabor Olanchano, an aged hot sauce from Honduras, top each table. –VF

You need not know a whit about Scottish cuisine to appreciate Kevin Gillespie’s seasonal menu, memento-filled bar, and tartan-accented dining room—honoring not only the chef ’s family heritage but his Southern sensibilities. Nàdair (the Scots Gaelic word for “the way of nature”) now reigns in the former Floataway Cafe space. As you approach, the only signage is a mounted brass-and-bronze crest of a lion near the front door. Once you’re inside, a Celtic-huntsman’s vibe prevails in a bar with framed family tartans, grouse and pheasant illustrations, and displayed deer antlers. (Gillespie has even taken to wearing a kilt when cooking nightly at the restaurant.) Winning signature cocktails (the basil gimlet is divine) are a nice prelude to ordering a la carte at the bar. Making reservations is a must, however, for the full prix fixe dinner experience. Must-tries: wood oven–roasted Georgia mushrooms, wood-grilled Wagyu beef coulotte, grilled scallop and peach-glazed pork belly, and Grandma Coylene’s banoffee pie (salted graham crumble, toffee sauce, fried banana, and white chocolate cream). Scenestealer: the Aberdeen Buttery, a stunning knotted dinner roll from sous-chef Olivia McCoy. –VF

The first thing you notice when you enter Capolinea, the Italian restaurant within Signia by Hilton, is the attention to architectural detail, from the pearl-encrusted chandeliers to the floor-to-ceiling windows offering stunning views of Mercedes-Benz Stadium. At a recent dinner, there was plenty to ooh and aah over at the restaurant helmed by executive sous-chef Jeuel Ortiz, a hotel veteran who spent time in Texas and Montana before making his way to Atlanta. It started with the bread service. The bread itself was freshly baked, but it was the smoky, tingly housemade Calabrian chili butter that made my dinner date and me look at each other and smile (before polishing off the ramekin). Then there was the martini trolley. I usually avoid martinis for fear that they’ll put me under the table, but I couldn’t resist the allure of a drink prepared tableside; I opted for the Sicilian, a blend of gin, vermouth, marsala, and amaretto, with an almond-stuffed olive garnish. It’s a showstopper, with vapor emanating from the liquid hydrogen used to make the drinks crisply cold. Other stars of the evening included the ravioli stuffed with braised duck and the simply prepared spaghetti al pomodoro, made with housemade pasta and a bright, fresh tomato sauce. You’ll want to save room for pastry chef Daniella Lea Rada’s artful desserts, such as La Farfalla (“the butterfly”), a lavender crémeux (akin to a mousse) served alongside butterfly pea flower powder gelato in a periwinkle hue—the color deepens when it melds with the limoncello marmalade. –Lia Picard

Korean-style tofu (dubu), glorious and custardy, made in-house every morning, is the star of this Duluth newcomer. Whether plain white, fiery with kimchi, or nestled among oysters, Du Bu’s luxurious, super-silken soon dubu jjigae (soft tofu stew) is sped to the table in a bubbling clay pot. With rice and an assortment of banchan, it’s plenty for two to share. Make it a combo, and between slurps, you can nosh on L.A. kalbi–style short ribs, classic Korean pork ’cue, or grilled mackerel. I love nibbling the sticky, sweet flanken ribs with the tiny bone in the middle—an American invention that came about when Korean cooks in Los Angeles began to source their beef from Mexican butchers. For some diners, the seafood and scallion pancake, cooked on a griddle and snipped tableside into wedges, may in fact eclipse the tofu. –Wendell Brock

Palestinian chef Faiq Usman’s old Cafe Raik in Duluth—long a reliable destination for textbook falafel, hummus, shawarma, and kebabs—recently reemerged as Raik Mediterranean in Suwanee. Happily, the luscious eggplant dips, pristine salads, and warm, pillowy pitas survived the move. A handsomely designed space with a full bar, Raik has a menu full of flavors from the Palestinian region. It still offers seriously cravings-causing stuffed pitas and impeccable za’atar-sprinkled fries. Try the cutely named shawafel (only available at lunch)—that would be chicken shawarma and falafel packed in a pita pocket with all the crunchy, saucy things: fresh cucumber and tomato, pickled red cabbage, and herby green and classic blond tahinis. Or wow your table with a feast: shareable spreads, fresh greens (perhaps tabbouleh and fattoush), and a plate of smoky grilled kebabs (filet mignon, salmon, veggies, or my forever fave: a ground beef and lamb mix). Raik’s falafel, let it be said, is mandatory. –WB

Trying a new place where a beloved ice cream counter once stood stirs nostalgia. There is comfort, though, in seeing the Zesto’s mural intact on the wall by the parking lot, even if it triggers a craving for a Nut Brown Crown. But restaurant life goes on, and now the draw is pizza, specifically plant-based pies. They’re served in an open room with a bohemian, industrial vibe—exposed brick, aqua paint, cement floors, cherry-stained wood, and high ceilings. Seating includes banquettes, a communal table, and a few barstools (there’s beer on tap and wine). Choose from half a dozen specialty pizzas and a few seasonal salads. The fresh pizza dough (made using organic, non-GMO flour) produces a light, golden-brown crust with toasty bubbles along the rim, and a sweet and tasty blend of vegan mozzarella and cheddar ups the flavor. The standout pizza is the Messicano, with spicy vegan sausage, peppers, roasted corn, onion, garlic, and ginger for extra kick. –VF