OK, to be fair, this is a $25 pizza. That's a lot to spend on a nine-inch pizza. But how often does your pizza arrive with a flurry of freshly shaved black truffle on top? And a fresh farm egg, its bright orange yolk running to form a rich sauce? Add a wood-fired, crispy pizza crust, a tangy red sauce and the freshness of bright green basil, and you've got a pizza worth its $25 price tag.
255 Village Parkway, Marietta. 770-951-1394.
Desserts in this New Southern world in which we find ourselves have fallen into the too-plain, too-nostalgic trap, even more than savory dishes. But Steven Hartman at Le Vinge has managed to overcome that hurdle, most notably with his egg custard dessert. The dish has its origins in the flans, brulees and crème caramels of Europe, but the presentation (in a jar) and simple pleasure of a thick egg custard topped with pleasingly viscous caramel sauce seems comfortingly Southern. The most texturally pleasing, generous-of-spirit dessert I ate all year.
501 Hightower Church Road, Dahlonega. 706-867-4060. www.montaluce.com.