The waiter has come to the table, and we both stare intently as I poke a knife through the many unusual things on top of my pizza ($16). Shredded goat meat, blue cheese, papery slivers of potato.
“A ha, here’s one,” I say, pulling out a reddish-brown nubbin. “I know it’s a cranberry.”
The waiter tries to convince me that I’m eating sweet onion, if not suffering from a slight bout of Craisin brain. (It’s been known to happen to parents who spend their best years packing school lunches.) But I persist. So he consults the kitchen and soon doubles back with the news that, yes, unannounced cranberries adorn the goat pizza. “Do you like it?” he asks worriedly.
Actually, I kind of do. After a couple of meals at Double Zero Napoletana, I find that cranberries on pizza seem no stranger than Parmesan on pasta.
This Sandy Springs restaurant is the latest venture from the Castellucci family, who run two branches of Sugo in Roswell and