We were promptly greeted and seated by the hostess.
We ordered a pasta side to accompany our pizza. We selected the spaghetti with Marzano sauce, a variation of marinara made with select tomatoes. For $5.00, the portion size is nearly large enough to be one person's entrée. The pasta was good, perhaps bit overcooked if you prefer yours al dente. I was a bit ambivalent about the sauce. It was a very light sauce, slightly buttery and I thought it could have used some more Italian spices and garlic. I'll confess, I am not a spaghetti fan and that was the only type of pasta on the menu. I much prefer the size and texture of angel hair. Still, I applaud the uniqueness of the gravy and the overall value. Not a major disappointment but the pasta side dish could have arrived at our table hotter.
Now for the main course:
It is challenging enough to find decent New York style pizza in Atlanta but it may be even more difficult to locate old world style Italian pie. This is one of the few places in the entire city where a pizza foodie will find it and Campania Pizza Napoletana is closer to home. You folks in the know are well aware where the other one is. Through sight alone, it is easily apparent that the Margherita pizza we ordered was meticulously baked and of extremely high quality. All of the ingredients, the dough, sauce, cheeses and toppings are of superior freshness and taste. If you are expecting your normal prefabricated pizzeria type product, be prepared to expect the unexpected.
This pizza is so A-1, there is hardly a need to go into a detailed description. Just go try some and you'll immediately know what I am referring to. If the pie had any slight shortcomings it would be in the areas of the crust's bottom. I like a crispier texture there but I am fully aware that others prefer a softer bottom end. Also, nothing highlights this type of pizza better than some fresh basil and this version lived up to the time-honored tradition. I just wanted more than just a scattered smattering of basil leaves.
Still, outstanding flavor and edibility abound with the pizza at Campania Pizza Napoletana. The pizza here is so beyond the usual cast of competitors, it will force you to rethink your preconceived ideas as to where to order your pizza from.
One other note: Grated Parmesan cheese should be served at room temperature, not cold as if it were just removed from the refrigerator.
The dining environment is comprised of hard surfaces. Concrete floors, brick face walls and aluminum ceilings produce an abundance of reflected sound. With the restaurant about a quarter full (including the bar area) a patron becomes conscious of the background noise. It actually masked the very soothing background music until a couple of tables left and the music could be heard. According to a contractor I spoke with a few years ago, architects are deliberately designing restaurants like this routinely. The intent is to turn tables as fast as possible. In such acoustical environments, just a half dozen voices can produce undesirable noise levels.
If you are dining as a pair you may want to request a four top or a booth. The two-topper felt cramped and confined.
An accurate value assessment for the pizzas is a tricky task because of the uncompromised superiority of the ingredients. A 13" pizza will cost you $9.00 to $16.00. If one were famished it would be easy to scarf one down singlehandedly. I'd like to see an 18" pie offered with a price incentive.
Service was genteel and attentive but the elevated noise level made our waiter's soft voice a bit difficult to hear. The person who appeared to be the owner/manager is very cordial and concerned for the enjoyment of her guests. read more