Glide Pizza feels far more an Atlanta slice shop than a New York pizzeria. Sure, the foldable slices nod to the Northeast, but toppings like pimento cheese, hot honey, and pickled hot peppers, plus ranch for dunking, make this beloved BeltLine spot unmistakably 404.
The cult-favorite is the hot honey burrata, with massive pillows of burrata strewn across the pizza with fresh basil and Mike's Hot Honey. The Homegrown slice tops pimento cheese with cremini mushrooms and scallions, eating almost like a biscuit in pizza form.
The wood-paneled takeout window at Glide is a buzzing corner in Old Fourth Ward. Order fast, listen for your name at the pick-up window, and grab a spot at the tiny patio by the railing. A 48-hour dough ferment lends the right sourness and great leoparding from even heating.
