Vero Pizzeria Matt Swickerath Vero Pizzeria

Vero Pizzeria Awards

A 6,300-pound wood-burning pizza oven and the team from Valenza and Haven turn out exceptional pizzas.
Openings: Lunch Fri.-Sun., Dinner nightly


Vero Pizzeria, Atlanta, GA

Vero Pizzeria Restaurant Review:

From the owner of Haven and Valenza, Michel Arnette, and Matt Swickerath, Valenza's executive chef, comes Vero Pizzeria in Brookhaven. Centerpiece of the casual establishment is a 6,300-pound wood-burning pizza oven that turns out slightly blistered pies with very tasty toppings; the crust is thin but not cracker-thin, and some might find its chewiness and oily character off-putting, but its flavor is not to be disputed. The handy window for to-go orders is a plus, or you may place a to-go order inside at the host station-cum-cashier. Live it up with the creamy burrata and prosciutto for a starter or as a light meal with a very good salad. Try the pizza sporting guanciale and a farm egg, quite substantial, or another topped with house-made 'nduja, a spreadable Calabrian spicy sausage. For dessert, check out berry-topped panna cotta, nice house-made cannoli and the tiramisu. The short wine list is serviceable, and there is beer but no spirits. Wines are presented in stemless bicchieri, just as it would be done in a casual place in Italy.

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