Nina & Rafi – Restaurant Review | Condé Nast Traveler

What were your first impressions when you arrived? If you’re strolling the What’s the crowd like? As with most BeltLine restaurants, the crowd at Nina & Rafi is young, hip, and not afraid to saunter in for dinner at 10 pm.
What should we be drinking? The Detroit-style pizzas here take at least 30 minutes to prepare—even longer on busy days—but you’ll have no problem wiling away the time with a cocktail from the tin-ceiling bar. Try the boozy Baptist, a chilled combination of Elijah Craig Bourbon, Cocchi Dopo Teatro vermouth, Cynar, sherry, and banana bitters. The bar carries more than 300 vermouth varieties and has one of the largest Amari lists in the city, including rare bottles from the 1930s. (After polishing off a giant Detroit Red Top pizza, the need for a digestif or two makes sense.) The wine list is entirely Italian and offers each bottle by the glass.
Main event: the food. Give us the lowdown—especially what not to miss. When Nina & Rafi opened in early 2019, all eyes were on co-founder Anthony Spina, who made a name for himself turning a square pizza called Grandma’s Pie into a religion at Duluth’s And how did the front-of-house folks treat you? In the mood for the Detroit, but prefer a different combo of toppings than what’s on the menu? Interested in checking out the Amari menu, but embarrassed to admit you’re a novice? The staff here is friendly and knowledgeable, always happy to steer you exactly where you want to go.
What’s the real-real on why we’re coming here? Come with your appetite, a loose pair of pants, and plenty of time.

If you’re strolling the BeltLine —Atlanta’s 22-mile answer to New York’s High Line —it’s not hard to get to Nina & Rafi. Its patio seating spills all the way to the sidewalk, and the smells of its pizzas lure more passersby than any marketing campaign could. But if you’re driving, finding Nina & Rafi requires a bit of work. You’ll have to locate street parking nearby (not easy), or pay to park at neighboring StudioPlex (if there’s room). It’s well worth the trouble: The Detroit-style pizza here has a strong cult following, and the cocktails are some of the most creative on the BeltLine. Inside the restaurant, red-leather banquettes and an open kitchen give the place an Italian-diner vibe, while dark walls, industrial light fixtures, and distressed mirrors add a bit of edge.As with most BeltLine restaurants, the crowd at Nina & Rafi is young, hip, and not afraid to saunter in for dinner at 10 pm.The Detroit-style pizzas here take at least 30 minutes to prepare—even longer on busy days—but you’ll have no problem wiling away the time with a cocktail from the tin-ceiling bar. Try the boozy Baptist, a chilled combination of Elijah Craig Bourbon, Cocchi Dopo Teatro vermouth, Cynar, sherry, and banana bitters. The bar carries more than 300 vermouth varieties and has one of the largest Amari lists in the city, including rare bottles from the 1930s. (After polishing off a giant Detroit Red Top pizza, the need for a digestif or two makes sense.) The wine list is entirely Italian and offers each bottle by the glass.When Nina & Rafi opened in early 2019, all eyes were on co-founder Anthony Spina, who made a name for himself turning a square pizza called Grandma’s Pie into a religion at Duluth’s O4W Pizza . This time, the pizza he unveiled was the Detroit Red Top, made with a super-thick crust, marinara on top of the cheese, and a layer of baked cheese hugging the crust’s perimeter. Though Spina recently left the restaurant to brainstorm another pizza-parlor opening, the Detroit remains Atlanta’s pie darling—at least for now. There are additional pizza options on the menu (the thin-crust Old Fashioned, the Neapolitan-style round pie), as well as hearty appetizers like risotto rice balls and a chopped pizzeria salad. But the reason you’re here is the colossal Detroit, and it’s hard to find room for anything else.In the mood for the Detroit, but prefer a different combo of toppings than what’s on the menu? Interested in checking out the Amari menu, but embarrassed to admit you’re a novice? The staff here is friendly and knowledgeable, always happy to steer you exactly where you want to go.Come with your appetite, a loose pair of pants, and plenty of time.