I'm a pizza conniseur from the north, and I used to run an independent pizza parlor. I was very much looking forward to Nancy's because I have seen many good reviews. \r
I believe the quality of the pizza ingredients is there. However, I was not expecting my appetizers to be baked; via a conveyor oven. Our appitizers were slightly soggy and not completely hot, they could have been baked for another minute in the oven. And as for our deep dish pie, it was not as hot as a pizza pie should be when you are a sit down pizza parlor. The pizza should have been HOT!! Our pie should have been left in the oven for another minute too. The place wasn't busy enough to warrant a mediocre pie. When you pay over 20 bucks for a pie, it should be HOT stuff!! And since you pay when you order, I didn't feel like there was any recourse. The dough of our pie, tasted as though it was frozen, i should of asked if they made there dough on site or was it shipped from \r
Chicago like the rest of the ingredients? We need to have more deep dish pizza places outside the perimeter. Too bad they closed the Upper Crust.
Pros: Nice restaurant, very contemporary, perfect for Buckhead
Cons: Pizza and apps not hot eough