Bertolozi's Pizzeria specializes in Chicago-style cracker-thin tavern pizza, a technique chef Danny Huber grew up around in the southwest suburbs of Chicago. The dough takes a week to develop, following methods Chicago pizzerias have used since the 1950s, producing the crisp, cracker-thin crust the pizzeria is built around.
The concept started as a mobile pop-up, setting up at breweries and other local spots around Atlanta before landing in its Buckhead home. It has since expanded to multiple locations in the area.
Huber is known for a hands-on, welcoming presence in the dining room, and regulars point to consistent pizza quality pie after pie. The restaurant has also drawn coverage from The Infatuation.
The concept started as a mobile pop-up, setting up at breweries and other local spots around Atlanta before landing in its Buckhead home. It has since expanded to multiple locations in the area.
Huber is known for a hands-on, welcoming presence in the dining room, and regulars point to consistent pizza quality pie after pie. The restaurant has also drawn coverage from The Infatuation.