Ammazza Schedules Sept. 24 Opening

Old Fourth Ward Italian eatery to take over Geyer & Taylor building at 591 Edgewood Ave.

by Patch Staff

If you've driven on Edgewood Avenue lately, you've likely seen a flurry of activity at the Geyer & Taylor building near the corner of Cooks Aly.

The work there in the historic building is part of the planned opening of Ammazza, an Italian-themed restaurant.

Ammazza plans to open Sept. 24, according to a company spokeswoman.

The restaurant, owned by Hugh, Jason and Cameron Connerty and Knox Ridley, will feature 16-inch Neapolitan-style pizzas and other dishes from and inspired by the cuisine of the Naples region.

Among them:

  • Street-food dishes like fried pizzas ($12-$14)
  • Antipasto ($6-$10)
    • Polpette: house-made meatballs baked in a San Marzano tomato sauce with ricotta cheese and rustic bread
    • Insalata di Limone: field greens, artichoke, olives, bell peppers and Roma tomatoes in a lemon-thyme vinaigrette
    • Classico: a meat and cheese board consisting of prosciutto, sopressata, pepperoni, kalamata olives, Pecorino Romano, mozzarella and goat cheese
  • Ammazza’s pizzas ($19-$22), 16 inches in size and feature house made dough that features Italian 00 flour.
    • Ammazzare: artisan Italian sausage and roasted peppers, Vidalia onion, fresh basil, tomato and house mozzarella
    • Terra: house mozzarella, wild mushrooms, goat cheese and truffle oil
    • Prosciutto: shaved prosciutto, roasted artichokes, fresh basil and house mozzarella
    • Inferno: spicy sopressata, house mozzarella, tomatoes and Calabria peppers
  • Desserts ($3-$6)
    • Cannolis: pastry shells filled with sweet ricotta cream
    • Sfogliatelle: a clam-shaped flaky pastry filled with citrus ricotta cream
    • Torta Caprese: a flourless chocolate-almond cake topped with chocolate ganache, originally from the isle of Capri
    • Pasta fritta con canella: deep fried bits of dough tossed with cinnamon and sugar

The 5,000-square-foot space, previously a warehouse, has been redesigned by architect William Jay George of G6 Design and includes a bar and tables made of 110-year-old reclaimed pine from a Cartersville cotton mill; an overhead skylight that allows for natural lighting; and hardwood beams running across the ceilings. The restaurant seats up to 125 guests and includes two 16-foot communal tables for large gatherings or multiple parties.

The restaurant will be open Sunday through Thursday from 5 p.m. to midnight and Friday and Saturday from 5 p.m. to 2 a.m.


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