Varasano's Pizzeria

Jeff Varasano spent fifteen years perfecting his New York-style pizza recipe before opening his Buckhead flagship, and the Concourse A satellite serves the same dough — cold-fermented for at least 72 hours, baked in a 700-degree deck oven, and finished with house-pulled mozzarella.

The menu at the airport location is trimmed compared to the original but the greatest hits are all here: the Margherita with San Marzano tomatoes, the Nana's Pie with caramelized onions and pancetta, and a daily-changing white pie. Whole 12-inch pies run $16–22 and are ready in about 9 minutes from order.

There's bar seating for 18, a handful of two-tops, and a counter pickup window. Beer and wine are served. The bar opens at 10 a.m. for early flights — a glass of Italian red and a slice is one of the more civilized ways to start a long travel day.

Located in the central atrium of Concourse A, Varasano's is roughly equidistant from the Plane Train and the busiest Delta gates (A12–A18), making it a reliable last-minute meal option even if your boarding window is tight.