Red Phone Booth and Amalfi Pizza to Add New Location in Buckhead

Slated for a second quarter opening this year, construction is underway for Red Phone Booth and Amalfi Pizza’s dual concept location at 3242 Peachtree Rd NE in Buckhead. With taller ceilings, the 11,000 square foot space is being built out to offer exceptional air quality with 10 direct air purifiers and and three Aaon Direct Outdoor Air Systems that will clean the air approximately every two minutes. Both venues will also feature Needlepoint Bipolar Ionization (NBPI) technology that purifies air by eliminating airborne particulates, odors and pathogens by attacking and killing viruses, mold spores and bacteria. With 6500 square feet in the speakeasy, Red Phone Booth’s main bar will have a modified layout to effectively double production speed of cocktails. Additionally, the private event space, known as the Mafia Kitchen, will be enhanced with soaring ceilings, a dedicated bar, pool and poker tables along with Christian Waggoner artwork centered around an 85” 4K screen and two 65” screens for game day viewing while enjoying a cigar and a rare whiskey. With 5500 square feet and seating for 152, Amalfi Pizza’s Neapolitan eatery will feature an extended fresh pasta and specialty pizza selection, full bar with Italian wines in a romantic atmosphere under antique beams plus an outdoor seating complete with a fireplace. Guest will also be able to shop in a retail market area offering fresh mozzarella, pasta, single serve dishes, Italian wines, aged meats, and other imported items.

“We are excited to return to Buckhead where I started my hospitality career in Atlanta over two decades ago,” said Founding Partner Stephen de Haan. “Additionally, guests will be always amazed at the great lengths that we have taken for air quality and purification so they can enjoy our award winning craft cocktail and cigar experience.”

Red Phone Booth is an unparalleled 1920s speakeasy experience with unforgettable service, a distinctive atmosphere, and extremely rare spirits. First launched in downtown Atlanta in 2016, the flagship Red Phone Booth location quickly became a fan favorite for patrons looking for a sophisticated good time with exceptional craft cocktails, delicious food and award winning cigars. Guests dial a secret phone number on a rotary phone in an antique London red phone booth. From the fresh-squeezed juice in the craft cocktails to the walk-in humidor, every detail has been strategically designed to deliver an memorable, buzz-worthy experience for guests. Red Phone Booth is also open in Nashville with three additional franchise locations planned for later this year.

Open seven days a week for lunch and dinner, Amalfi Pizza is a traditional Neapolitan pizzeria centered around two 6000 pound wood-burning brick ovens imported from Italy. Named one of the Best Pizzas in America’s Biggest Cities by Food Network and Georgia’s only member of Association Vera Pizza Napoletana, Amalfi’s authentic Italian menu includes Neapolitan-style pizzas as well as authentic appetizers, fresh salads, traditional pasta dishes and original desserts. Originating in and the true pizza of Naples in the 1600s, Vera Pizza Napoletana is 12 inches or less in size, made from simple fresh quality ingredients from the Campania region of Italy and cooked at temperatures in excess of 900 degrees in approximately 60 seconds.  

For photos, press kit, menus or to set up media tours or interviews, please contact Lorrie Dixson Griggs of Eskimo Advertising at lorrie@eskimoadvertising.com. For additional information about Red Phone Booth, visit redphonebooth.com and Amalfi Pizza, go to amalfipizzaatl.com

Red Phone Booth and Amalfi Pizza in Atlanta Install State-of-the-Art Air Purification & Latest Disinfection Technology Prior to Reopening June 1st

Red-Phone-Booth-Speakeasy-Lounge-Atlanta-14.jpgAtlanta, Georgia, May 12, 2020 – Downtown speakeasy Red Phone Booth and Neapolitan pizzeria Amalfi Pizza will reopen for in house dining and cocktails on Monday, June 1st after acquiring the latest in air purification technology and sanitizing solutions. Global Plasma Solutions installed Needlepoint Bipolar Ionization (NBPI) technology that purifies air by eliminating airborne particulates, odors and pathogens by attacking and killing viruses, mold spores and bacteria. This revolutionary air filtration technology is currently used in many hospitals like Boston Children’s Hospital, the Mayo Clinic and Houston Memorial Hospital Baylor UMC as well as The White House and major universities such as Clemson and Harvard. Red Phone Booth and Amalfi Pizza’s new cleaning protocols also include frequent disinfecting measures applied throughout the facility from floor to ceiling using Clean Well’s healthcare grade disinfectant MonoFoil D that kills 99.9% of bacteria on surfaces. This EPA approved solution bonds to most surfaces providing an active germ barrier for 30-60 days. Other safety measures will include staff uniformed with masks and gloves, reservations, staggered arrival times, half capacity, and social distancing seating as well as frequent sanitization procedures.

“Safety for our guests is of the utmost importance at Red Phone Booth and Amalfi Pizza,” said co-founder Stephen de Haan. “We were already utilizing the latest technology in air purification at Red Phone Booth since we offer an extensive cigar program. With the installation of the Bipolar Ionization generators and MonoFoil D, both facilities will set the gold standard in guest safety and comfort.”

Global Plasma Solutions’ Needlepoint Bipolar Ionization uses advanced technology as the ions steal away hydrogen from the pathogens, leaving them to die, and providing clean and healthy indoor air. The technology also reduces airborne particles including dust and pollen through agglomeration. The ions attach to the airborne particles and are then subsequently attracted to one another, effectively increasing their mass and size. The air filtration technology easily captures the larger particles, increasing the capture efficiency of the Air Purifiers and HVAC system. CleanWell is the exclusive supplier in the Southeast of a nano-technology based cleaner called Monofoil D. The potent product cleans and disinfects surfaces with an antimicrobial shield leaving surfaces cleaner longer. CleanWell’s professional team is trained in the specific application needed to create the long lasting effects. 

At the Red Phone Booth and Amalfi Pizza, it is part of the credo to exceed all guest expectations. Red Phone Booth is a prohibition experience featuring classic turn of the century craft cocktail selections and an extensive cigar program while Amalfi Pizza is an award winning restaurant featuring classic Neapolitan pizzas, fresh pasta, and an extensive Italian wine list.  From the comfort of the seating, training and knowledge of the staff to the quality of the air, it is all of these things and more that allow for Red Phone Booth and Amalfi Pizza to deliver an unparalleled experience for its guests.  

For interviews or additional information, please contact Lorrie Dixson Griggs of Eskimo Advertising at lorrie@eskimoadvertising.com. For more information about the Red Phone Booth, visit www.redphonebooth.com.

Amalfi Pizza Brings in Experts to Elevate Award-Winning Pizza Experience

Amalfi Pizza announces the hiring of General Manager Nate Sanders. In this role, Nate will lead all operations including pushing revenue and controlling cost margins while emphasizing the best possible guest experience. Additionally, Master Pizzaiolo Jose Barrios is currently at Amalfi Pizza for a week-long refinement in the art of Neapolitan style pizza making. Both of these moves were made to keep Amalfi Pizza on top as a Neapolitan pizza eatery.  

Growing up the son of a chef and restaurant owner, Nate Sanders has always been around the hospitality industry. His 20+ years in the industry include his position as Training Coordination for Ted’s Montana Grill, opening restaurants all over the US. Previously, he was General Manager and Beverage Director for the state of the art e-sports bar Battle & Brew as well as Bar Manager and Beverage Director for Metrotainment Cafes’ Hudson Grille. Throughout the years, Sanders has also consulted for several new restaurants in the city as well as completed several years of craft bartending including behind the Red Phone Booth.

“I’ve held every position that you can in a restaurant,” said Sanders. “I am very excited to be a part of the team here at Amalfi Pizza.”

Certified Maestro Pizzaiolo Mr. Peppe Miele gave Jose Barrios the opportunity to work for him in his Antica Pizzeria where he was instructed on the authentic, old-fashioned style pizza Napoletana. This old-fashioned style pizza is baked in a traditional, dome-shaped, wood-fired oven at 900 degrees for no more than 90 seconds. While training, he learned about proper dough preparation, fermentation and rising, kneading, and slapping techniques in addition to how to work with the necessary kitchen utensils and equipment. In order to further his training, he traveled to Naples, Italy and trained with the best pizzaiolos where he later won 3rd place in the Pizza Olympics. Today, Jose is a certified Master Pizzaiolo Instructor training all across the United States and internationally.

Amalfi Pizza has been named “Best Pizza in America’s Biggest Cities” by Food Network and a “Must-try Atlanta Pizzeria” by Zagat. Open seven days a week for lunch and dinner downtown, Amalfi Pizza is a traditional Neapolitan pizzeria centered around two 6000 pound wood-burning brick ovens imported from Italy. It features an authentic Italian menu that includes Neapolitan-style pizzas as well as original appetizers, fresh salads, delicious pasta dishes and traditional desserts. Originating in, and the true pizza of Naples in the 1600s, Vera Pizza Napoletana is 12 inches or less in size, made from simple fresh quality ingredients from the Campania region of Italy and cooked at temperatures in excess of 900 degrees in approximately 60 seconds. In addition to traveling to Naples and throughout the entire region to find the best ingredients, owners Stephen de Haan and Greg Grant staged with the Italian Pizzaiolo Maestros at Pizzeria Mattozzi, established in 1830, and Pizzeria Da Attilo. This apprenticeship, along with studying in the Associazione Verace Pizza Napoletana, have allowed their passion for food to develop into the skills necessary to bring this historic, simple, and beautifully executed street food to Atlanta.  

For more information about Amalfi Pizza, go to www.amalfipizzaatl.com.  For interviews, photos or complimentary media or blogger visits, please contact Lorrie Dixson Griggs of Eskimo Advertising at lorrie@eskimoadvertising.com.

Amalfi Pizza Offers Pay What You Can for Hurricane Florence Evacuees

Amalfi Pizza welcomes Hurricane Florence evacuees by inviting individuals and families to come and enjoy a meal for whatever they feel they can pay on the food portion of their bill (excludes alcoholic beverages). This offer is valid to anyone in town from mandatory evacuation zones. Guests only need to ask for a manager and show a valid ID from one of the areas affected. 

“Our family here at Amalfi understands the struggles that our evacuee friends and families are experiencing,” said founding partner Stephen de Haan. “It is our way of welcoming evacuees to our city and the Amalfi family with a warm meal to make them feel at home.” 

Amalfi Pizza has been named “Best Pizza in America’s Biggest Cities” by Food Network and a “must-try Atlanta Pizzeria” by Zagat. Open seven days a week for lunch and dinner in downtown Atlanta, Amalfi Pizza is a traditional Neapolitan pizzeria centered around two 6000 pound wood-burning brick ovens imported from Italy. The 170 seat dining room has large semicircular booths, custom wrought iron chandeliers along with Juliet balconies overlooking an Italian-inspired entryway. It features an authentic Italian menu that includes Neapolitan-style pizzas as well as original appetizers, fresh salads, delicious pasta dishes and traditional desserts. Originating in and the true pizza of Naples in the 1600s, Vera Pizza Napoletana is 12 inches or less in size, made from simple fresh quality ingredients from the Campania region of Italy and cooked at temperatures in excess of 900 degrees in approximately 60 seconds. In addition to traveling to Naples and throughout the entire region to find the best ingredients, owners Stephen de Haan and Greg Grant staged with the Italian Pizzaiolo Maestros at Pizzeria Mattozzi, established in 1830, and Pizzeria Da Attilo. This apprenticeship, along with studying in the Associazione Verace Pizza Napoletana, have allowed their passion for food to develop into the skills necessary to bring this historic, simple, and beautifully executed street food to Atlanta. 
 
For more information about Amalfi Pizza, go to www.amalfipizzaatl.com.  For interviews or photos, please contact Lorrie Dixson Griggs of Eskimo Advertising at lorrie@eskimoadvertising.com.

Food Network Calls Amalfi Pizza Best in America’s Biggest Cities

Atlanta, GA, June 27, 2018 – With a multitude of fantastic pizzas in the U.S., The Food Network has named Atlanta’s Amalfi Pizza as one of the Best Pizzas in America’s Biggest Cities. The feature focused on the top spots for a good pie in the 52 largest cities in the country, including Chicago and New York City. The article noted about Amalfi Pizza, “The pies are traditional, sometimes to the point of obscurity, like with their Carnavale pizza formed in the shape of a star with a ricotta-stuffed crust. It might sound like something dreamed up for Instagram, but it’s actually a special occasion pie served in Italy during Easter.”

“This feature speaks directly to our commitment to bringing an authentic product to our customers, ” said founding partner Stephen de Haan. “Along with other notoriety from Zagat and the AJC,  this acknowledgement speaks to the hard work and dedication of our team.”

Open seven days a week for lunch and dinner, Amalfi Pizza is a traditional Neapolitan pizzeria centered around two 6000 pound wood-burning brick ovens imported from Italy. Amalfi Pizza offers an authentic Italian menu that includes Neapolitan-style pizzas as well as authentic appetizers, fresh salads, traditional pasta dishes and savory desserts. Originating in and the true pizza of Naples in the 1600s, Vera Pizza Napoletana is 12 inches or less in size, made from simple fresh quality ingredients from the Campania region of Italy and cooked at temperatures in excess of 900 degrees in approximately 60 seconds. In addition to traveling to Naples and throughout the entire region to find the best ingredients, the operating partners Stephen de Haan and Greg Grant staged with the Italian Pizzaiolo Maestros at Pizzeria Mattozzi, established in 1830, and Pizzeria Da Attilo. This apprenticeship, along with studying in the Associazione Verace Pizza Napoletana, allowed their passion for food to develop into the skills necessary to bring this historic, simple, and beautifully executed street food to Atlanta. 
 
For more information about Amalfi Pizza, go to www.amalfipizzaatl.com. For interviews, photos, press kit, menus or a complimentary media tasting, contact Lorrie Dixson Griggs at lorrie@eskimoadvertising.com

Amalfi Pizza Offers Pay What You Can Meals to Irma Evacuees

Amalfi Pizza welcomes Hurricane Irma evacuees and invites individuals and families to come and have a meal for whatever they feel they can pay on the food portion of their bill (excluding alcoholic beverages). This offer is valid to anyone in town from mandatory evacuation zones. All they need to do is ask for a manager and show a valid ID from one of the areas affected. 

“Our hearts go out to those displaced by Hurricane Irma and understand the struggles they are experiencing,” said Amalfi Pizza founding partner Stephen de Haan. “This is our way of welcoming evacuees to the Amalfi family with a warm meal that could make them feel at home and welcome in our city.” 

Open seven days a week for lunch and dinner in downtown Atlanta, Amalfi Pizza is a traditional Neapolitan pizzeria centered around two 6000 pound wood-burning brick ovens imported from Italy that were lifted into the second floor space by cranes. The 170 seat dining room has large semicircular booths, custom wrought iron chandeliers along with Juliet balconies overlooking an Italian-inspired entryway. Co-founder and operating partner Greg Grant developed an authentic Italian menu that will include Neapolitan-style pizzas as well as appetizers, salads, pasta dishes and original desserts. Originating in and the true pizza of Naples in the 1600s, Vera Pizza Napoletana is 12 inches or less in size, made from simple fresh quality ingredients from the Campania region of Italy and cooked at temperatures in excess of 900 degrees in approximately 60 seconds. In addition to traveling to Naples and throughout the entire region to find the best ingredients, both Stephen de Haan and Greg Grant staged with the Italian Pizzaiolo Maestros at Pizzeria Mattozzi, established in 1830, and Pizzeria Da Attilo. This apprenticeship, along with studying in the Associazione Verace Pizza Napoletana, have allowed their passion for food to develop into the skills necessary to bring this historic, simple, and beautifully executed street food to Atlanta. 
 
For more information about Amalfi Pizza, go to www.amalfipizzaatl.com.  For interviews or photos, please contact Lorrie Dixson Griggs of Eskimo Advertising at lorrie@eskimoadvertising.com.

Red Phone Booth and Amalfi Pizza Set to Open in Downtown Atlanta

600678_196913670683067_6921313850876875509_nFrom the founder of Andrews Entertainment District that included Prohibition, Improv Comedy Club and East Andrews comes Red Phone Booth opening in August and Amalfi Pizza opening in September in the over 12,000 square foot iconic Dailey’s location located at 17 Andrew Young International Boulevard NE. As the 100 year old building had been closed for many years, a complete renovation has taken place and a new look will greet customers. In the ground floor space, cigar lounge Red Phone Booth is housed in 4,000 square feet. On the second floor, Amalfi Pizza, a traditional Neapolitan trattoria, will occupy the remainder of the building.

“With the booming businesses and tourism in the area, we are excited to bring our inventive concepts to downtown Atlanta,” said CEO Stephen de Haan. According to Central Atlanta Progress, “Downtown has witnessed remarkable growth and investment over the past five years.”

The first of a multi-location franchise rollout, Red Phone Booth is a prohibition experience featuring an extensive classic craft cocktail and cigar program led by spirit specialist and certified tobacconist Tom McGuire. Patrons will notice the finest attention to detail that provides for exceptional cocktails including 100% fresh squeezed juices such as blood orange, mango, and cranberry, hand chipped double-reverse osmosis ice, garnishes cut to order, a collection of some of the rarest liquors available and over a dozen tinctures, bitters and flavoring agents to help breath new depth. Small plates including fresh seafood, carpaccio, Neapolitan pizza and house made desserts including a rotating selection of signature desserts courtesy of former Dailey’s owner and current President of the Georgia Restaurant Association, Karen Bremer. Showcasing the 1920s speakeasy theme, the venue will feature restored original brick floors, have a honey onyx bar, intimate fireplace, custom Italian leather couches, and hand-painted ceiling with back lighting. A private “mob-style” kitchen complete with poker and pool tables will be available to rent for private events. Just like the former Prohibition in Buckhead, guests will enter by securing a secret phone number and dialing it into a restored antique London red phone booth entryway.

Open seven days a week for lunch and dinner, Amalfi Pizza will be a traditional Neapolitan pizzeria centered around two 6000 pound wood-burning brick ovens imported from Italy that will have to be lifted into the second floor space by cranes. The 170 seat dining room will also have large semicircular booths, custom wrought iron chandeliers along with Juliet balconies overlooking an Italian-inspired entryway. Co-founder and operating partner Greg Grant will work hand-in hand with pizzaiolo and executive chef Luis Vargas in the kitchen to develop an authentic Italian menu that will include Neapolitan-style pizzas as well as appetizers, salads, pasta dishes and original desserts from Dailey’s recipes. Originating in and the true pizza of Naples in the 1600s, Vera Pizza Napoletana is 12 inches or less in size, made from simple fresh quality ingredients from the Campania region of Italy and cooked at temperatures in excess of 900 degrees in approximately 60 seconds. In addition to traveling to Naples and throughout the entire region to find the best ingredients, both Stephen de Haan and Greg Grant staged with the Italian Pizzaiolo Maestros at Pizzeria Mattozzi, established in 1830, and Pizzeria Da Attilo. This apprenticeship, along with studying in the Associazione Verace Pizza Napoletana, have allowed their passion for food to develop into the skills necessary to bring this historic, simple, and beautifully executed street food to Atlanta.

For more information about Red Phone Booth, visit www.redphonebooth.com and for Amalfi Pizza, go to www.amalfipizzaatl.com.