It seemed like such a hike to get there (it’s situated past I-285 on Roswell Road…no man’s land in my book), BUT the restaurant had had quite a stint on Urbanspoon since it opened and I was intrigued.  So, we gassed up the car + hit the road!

Here’s the Q+DD on Double Zero Napoletana:

Double Zero Napoletana (DZ) is an upscale southern Italian restaurant featuring the cuisine of the Campania region.  DZ has a strong focus on traditional Neapolitan Pizza among other southern Italian dishes.  They feature an extensive selection of Southern Italian cured meats and cheeses, Insalata (salad), Antipasti & Sfizi (small plates), fresh handmade pasta, and Secondi (Entrée) dishes.  Make no mistake, although pizza has an important place on their menu, DZ’s modern, contemporary versions of traditional Italian ingredients + specialties aim to delight Atlanta diners.

What’s In a Name?:

Double Zero refers to the type of flour used to make Neapolitan pizza.  In Italy, flour is classified either as 1, 0, or 00, and the designation refers to how finely ground the flour is and how much of the bran and germ have been removed.  Doppio Zero, the most highly refined, is talcum-powder soft.  The Associazione Verace Pizza Napoletana, which upholds the traditions and stipulations of traditional Neapolitan pizza, states that only Doppio Zero Flour, DOP San Marzano tomatoes, all natural Fior-di-Latte or Bufala fresh mozzarella, fresh basil, sea salt and yeast can be used in the making of Neapolitan Pizza.

This is serious business, obv.

Kevin and I arrived a bit earlier than Lauren and Greg, so we parked it at DZ’s bar.  Our bartender, a really friendly fellow w/ a heavy accent, cheerily greeted us.  (This was just the start to the exceptional service we had over the course of the evening.)  Kev ordered up DZ’s signature cocktail: Barrel Aged Negroni.  It tasted sort of like an Old Fashioned, but with a twist.  Gin, Campari, Carpano Antica Vermouth + a flamed orange (aged at DZ in bourbon barrels for 6 weeks).  It was an impressive drink to watch the bartender prepare:

I opted for my trusty go-to, an Aviation, which I was excited to find on the menu.  Maybe the suburbs are hipper than I think??  Shortly thereafter, Lauren + Greg arrived and we sat down for our meal.

DZ's massive menu

We ordered up + quickly devoured (too fast for me to snap a photo) the Burrata + Proscuitto: fresh burrata mozzarella, mangalista prosciutto, arugula, red onion marmalade, balsalmic caviar, saba vinegar + basil oil.  Also on our table (but not for long) was the delicious Pork Belly Risotto: crisp pork belly, sweet potato pumpkin risotto, balsalmic glaze, broccoli rapini + slow cooked poached egg.

My favorite app was the Arancini: lemon saffron risotto croquettes, peas, red pepper, scamorza cheese, roasted yellow pepper coulis + meyer lemon honey.

Each of the appetizers were exceptionally tasty and very thoughtfully plated.  I strongly recommend starting with a few before jumping to entrees. 

For dinner, we shared the Carne Pizza: braised short ribs, bludi bufala cheese, fingerling potatoes + grape tomatoes.

And, of course, the Double Zero Napoletana Pizza: olive oil, garlic, mozzarella di bufala campana DOP, fresh arugula, prosciutto di parma, pecorino gran cru + basil oil.

The pizzas arrived with scissors which we used to cut slices.  We got a serious kick out of it!

To accompany our delicious meal, we all ordered wine from DZ’s extensive Italian collection.  Although I was unfamiliar with most of the regional grapes, the menu was very user-friendly breaking out the grapes in comparison to others that are more familiar.  For example, I ordered a glass of the Planeta La Segreta Blanco because above it was a line that read “think Pinot Grigio.”  I personally appreciated the guidance… 

ITP dining OTP

I guess sometimes you really just need to listen to the hype...  DZ has been killing it on Urbanspoon for a reason, y’all!  We’ll be back very soon. 

xx, L

Double Zero Napoletana
5825 Roswell Road
Atlanta, GA  30328
404.991.3666
http://www.doublezeroatl.com/home/

It was ABSOLUTELY brilliant.  Moving.  Incredibly well-acted.  And, it is going to sweep the Oscars.

Do not miss it!

xx, L

Though I consider myself a carnivore, truthfully, my diet is largely vegetarian. I’ll often opt for the meat-free option on the menu and my protein of choice is definitely fish. I love soy, I love vegetables, and I can be very, very weird about chicken.

Additionally, I spent two years of my life dating a strict vegetarian and I can tell you first-hand how difficult it is to find a satisfying, delicious vegetarian restaurant.

I kid, I kid!

So obviously I was amped about DD. Every time I turn around someone (vegetarian or otherwise) is talking about how amazing it is and I am here to tell you that it’s worth the hype.

The Q+DD on DD (wow.) can be summed up in their mission statement:

Our mission is to provide fresh, nutritious meals for the modern/urban lifestyle. We offer food made of natural and organic ingredients, obtained from local and multi-cultural, natural resources and create tasty, imaginative meals that have a positive result on the well being of all ages.
~ David Sweeney

It’s this teeny little restaurant off Edgewood, and very simple in it’s décor. Currently, the art on the wall is that of local artist Jeff Hyde:
The menu changes daily and consists of only handful of choices which they broadcast via Twitter. Yesterday, C got the crimini mushroom soup with croutons + chervil and the salad which was mixed Georgia greens with pear, red onion, radicchio, and spiced pumpkin seeds. Both were DELICIOUS. I opted for the smoked trout salad sandwich with avocado and cucumber on “forbidden rice loaf with a side of dandelion, apple + pumpkin seed salad. AMAZING. Our server educated us on “forbidden rice loaf,” even showed us a little piece of literature but since I left that there, I can’t remember a thing. What I can tell you is this: it was fabulous and hearty and its made by some kind of short grain rice at Georgia’s first certified organic bakery, Magnolia Bread Company.

We were feeling so virtuous about our choices that we decided to reward ourselves and split a lemon cupcake and an almond coconut cookie dipped in chocolate. YUM.

It should probably be noted that the hours are a little quirky:

xx, L

P.S. Please do not be overly concerned about my iron intake. I rounded my day out with a cheeseburger and fresh garlic fries at Bocado that evening. More on that later…

Dynamic Dish
www.dynamicdish.net
427 Edgewood Avenue Southeast
Atlanta, GA 30312
(404) 688-4344