Double Zero Awards

Double Zero Restaurant Review:

Castellucci Hospitality Group moved its Sandy Springs pizza operation to Emory Village, dropped "Napoletana" from its name, and enhanced the menu with a lineup of small plates. The space is large, with the walls painted with bright, whimsical shapes, and comfortable tables. Pizzas are baked in a wood-burning oven (there are two of these behemoths) and come in one size only (12 inches). The edges are deliciously blistered as a result of the cooking method and the toppings can be classic (OG DZ with fior di latte, prosciutto, garlic oil and arugula) or inventive (Wagyu beef with Georgia Gold cheddar, broccolini and onion agrodolce). Pizzas are presented with scissors for cutting: snip a slice, fold it over and you're good to go. Desserts, all made in-house including the gelati, are small portions, perfect for sharing just a sweet morsel. The wine list is serviceable, with the Fausto 2014 Montepulciano Sangiovese blend serving it quite well. There's also a bottles-only list whose selections top serious three figures in many instances. Cocktails are also available.