Rize Artisan Pizza + Salads

Rise Artisan Pizza + Salads was started by John Smith, a Harvard Business graduate, in 2016 with their first location in North East Atlanta in Poncy Highland area. Their second opened in Sandy Springs in Spring 2017. The Sandy springs location is located on the corner of Roswell Rd and Hammond Dr.

Inside has a very open feel. They have outdoor seating facing Roswell Rd., including booth seats and regular cafe and bar style facing the open kitchen.

Me and my partner made our order at the front counter, and was given a pager once we selected our sides, pizza and drinks. We finally sat near the open kitchen. To be honest, I am a sucker for open kitchens; I was very impressed how everything was freshly made with all the ingredients in plain view.

Not long after, our meal arrived and we moved to a booth to make room. For drinks, we ordered the Sangria. Initially, we ordered a carafe of the Marbella red Sangria. It comprised bold red wine infused with orange, blueberry and strawberry. To be honest, I had never tasted such a well-balanced wine. It was fantastic.

We also sampled a glass of the Andalucía White Sangria. It consisted of crisp white wine infused with pear, lemon, ginger. Usually, I am not a fan of white wines, but this one was refreshing. The ginger and lemon paired well.

We ordered two Appetizers. First, the Charbroiled wings came out. To let you know, they used Springer Mountain chicken wings, and it comprised spice herb rub, ginger-honey sauce, cilantro. The wing did not taste like grilled wings. It tasted like fried wings and the ginger honey sauce paired well.

The Grilled Pork Meatballs was last of the apps ordered. It consisted of fire roasted tomato, shaved grana Padano. It tasted good. It was the first time I had grilled meatballs. And it was not very salty too.

First of the two Entrees ordered was their signature pizza, the wavery. It consisted of prosciutto, gorgonzola, shredded mozzarella, asiago, fig jam, balsamic reduction, grana Padano. The pizza is light and very flavourful. It’s like a charcuterie on a pizza. Oh, each pizza has a name tag of the cook who made it. Neat!!

Last was the Seared Shrimp Pasta. It comprised tagliatelle, seared shrimp, Beeler’s bacon, fire roasted tomato, white wine & butter, parsley, and grana Padano. The bacon powered most of the flavor. A must have for bacon lovers.

The verdict.
Great concept, great food, and great service. The staff was very accommodating and answered all our questions. Again, I love the open kitchen, and I like the fact they have gluten free options for all their pizzas.