The restaurants in the Buckhead Atlanta development offer a variety of dining options, from Spanish tapas at Gypsy Kitchen to slutty burgers at Shake Shack. Among the choices is Thirteen Pies, a boutique pizzeria out of Texas that makes nearly everything in house with locally sourced ingredients.
A group of hungry food writers and restaurant PR folks were invited by Erica Angie of Eating With Erica to sample their menu. The space boasts industrial concrete floors and exposed red brick, mixed with muted neutrals like the gray limestone-tiled wood-burning ovens encircled by a polished pine bar flanked by tan leather seats for watching the action. Our meal began with a house cocktail; I chose the ginger vodka soda, a refreshing choice for a hot summer day.
The manager and her team started us out with a selection of appetizers and salads including their popular baked goat cheese and a special of fried artichoke hearts served with romesco sauce for dipping. Rustic grilled bread was delicious spread with the warm goat cheese and its accompanying roasted tomatoes, kalamata olives, and basil pesto.
A salad of tender Georgia-grown bibb lettuce with bacon, hearts of palm, cherry tomatoes, and creamy avocado was simply excellent tossed with a sublime red wine vinaigrette. We also tried the fancy house salad with colorful beets and shaved manchego cheese.
Thirteen Pies makes their pastas in house including this tangle of toothsome buckwheat tagliatelle with earthy sauteed mushrooms, shallots and fresh thyme; it was a blackboard special the evening of our visit but will become a regular menu item according to the chef. Real lasagna layered with meaty bolognese, rich bechamel, and cheeses was a traditional Italian treat.
The menu lists twelve artisan pizzas and the mysterious thirteenth pie, the special of the day, advertised on the chalkboard. Highlights include savory vegetarian pies such as wild mushrooms and leeks, and others featuring locally sourced ingredients like the pie topped with Spotted Trotter guanciale, a farm egg, roasted onion, gruyere, and frisee.
A couple of pies with burrata mozzarella, oven-dried tomatoes and basil pesto came out, each ingredient the sophisticated cousin of those found on a classic margarita pizza. One crust was Thirteen Pies’ signature thin crust with dramatic charred edges while the other was prepared on a gluten-free crust. As we enjoyed the crispy crust and delicately balanced toppings, the Iberian pies arrived, decorated with fennel salami, smoked provolone, soffritto, olives, yellow tomato slices, and aged manchego.
Our Italian feast concluded with traditional desserts with a twist; lemon mascarpone semifreddo with blueberries, lemon curd and a pistachio crumble and a plate of cake-like zeppole with seasonal jam and honey for dipping. We all left satisfied, already planning our return visits. Eating with Erica is always a treat!
250 Buckhead Avenue NE 678-791-1313