Peach State Pizza, a brand-new dining concept specializing in Southern-style pizza co-founded by brothers David and Michael Cohen, is set to open in Marietta’s Avenue East Cobb at 4475 Roswell Rd this summer. Though a lease was recently signed with North American Properties, there is a bit of construction that needs to be done, though that work should kick off this spring.
“We’re super excited about the redevelopment of Avenue East Cobb,” the brothers tell What Now Atlanta. “We think it’s going to bring the area to life with the public space, and we’re excited that we’re going to be right adjacent to where the action is going to be.”
David, a pizza industry veteran, is blending his skills with Michael’s business background, to develop the venture. Each pizza will be hand-crafted using a proprietary dough recipe and traditional or Southern-inspired toppings baked in a wood-fired oven.
“This is a concept we’re developing ourselves, that we don’t feel like anybody else has really done,” the brothers say. “Some of the components that go into that, at least from a food perspective, are bringing in local ingredients – and that includes even locally-milled flours to make the dough – all the way to the toppings that we use and the sauces that we plan to use.”
Though they’re still finalizing the menu design and thus declined to give too much away, the brothers add, “Think southern vegetables, think locally-farmed flours, that kind of thing.”
Other menu items will include a variety of appetizers, salads, sandwiches, and desserts. Locally brewed beer as well as classic domestics and specialty cocktails made with liquors from local distillers will also be served.
Meanwhile, décor in the 3,650-square-foot restaurant will reflect the warmth of a Southern farmhouse and the relaxation of a front porch swing, punctuated by vintage photos, signs, and artwork of classic Georgia landmarks.
“We want you to get that Southern hospitality feel,” say the brothers. “So you’re getting service in a way that you would expect in the South – somebody who’s attentive, but doesn’t bother you, so to speak.”
In addition to indoor dining, the restaurant will feature two patios, which the team plans to activate with programming such as cornhole competitions and live music.
“We’re looking forward to building out our place in a way that’s fun, and can take advantage of the public space there,” say the brothers.
Portions of this article were taken from a press release.
