• bella noche pizza
  • bianco pizza
  • beer from tap
  • tomato and chees salad
  • garlic bread with cheese
  • italian sandwich
  • spaghetti meatball

Davinci's Pizzeria

About us

Since 2006

Davinci’s Pizzeria’s story began a loooooonnnnnnng time ago. Many folks have vivid, tangible recollections of things such as their first kiss, date, or child. Well, DaVinci's co-founder Jason Black had that same giddy feeling about a pizza in the late ’70s. I still remember the taste of their deluxe and enjoying black olives (although, at the time, I thought they were anchovies. BIG DIFFERENCE!!) I have often since tried to recapture that feeling, and sometimes I succeed, but more often I fail.

What I know now is that truly great pizza is inspired. It is made from hard work, thoughtfulness, and desire. As more corporate restaurants invade our lives and pervert our food supply, truly passionate food becomes harder and harder to find. My partner and I get excited to discover new restaurants that are food/service driven. And, that is how the idea of DaVinci’s Pizzeria was conceived.

Quality Food

We wanted to have restaurant quality food in the pizza delivery community. We worked tirelessly to find new and intriguing toppings, formulate flavorful specialty pies, and have speedy production times. We have spent the last twelve years tasting, experimenting, and challenging our systems. We think what you now have is some of the greatest pizza in the city.

Now, we stay away from the definitive term “the best” because pizza is such a subjective entity. We do think our food is some of the best around. We do appreciate the work, effort, thought, and discipline surrounding our product. And we want everyone to discover the pizza and experience our difference.

Who We Are

We realize this is not your typical “About Us” write-up, but it’s honest. You guys don’t want to hear that Milas and I have film degrees and have been in the food business for over 20 years. Or that I am the food guy and Milas is the bean counter. That is pertinent information, but only a surface scratch of WHO we are.

What we want you to know is that we are thoughtful, considerate business owners that make the food as authentic and as genuinely as we can. We believe in the concept of community and give back as often as we can through donations, fundraisers, and charitable gifts. ANY relationship with food should be a respectful one…and we hope to earn your long-term patronage, respect, and dare I say friendship. Please, take care, and treat each other well. Until next time, we hope to see you at the counter.


At Davinci’s, we strive to embody the spirit of the Pizzaiolo. We honestly do things the old fashioned way.

The term Pizzaiolo originated in Old World Italy. In ancient villages, there were many places to find pizza in the markets. But every village had one that stood out in a unique way, and generally, the person driving that shop was referred to as a Pizzaiolo. Each Pizzaiolo was considered to be a master pie maker.

Nowadays, the term Pizzaiolo is loosely translated as “pizza chef”. DaVinci’s Pizzeria was founded in the tradition of the Pizzaiolo. A Pizzaiolo was a person of integrity, respect, and humility in the community. We apply their philosophies of hard work and quality ingredients and adhere to the commitment that fresh does taste best.

Our Spaces

Our Smyrna and Dunwoody locations have smaller spaces and are primarily geared toward pickup and delivery service, while the Midtown location also offers dining area, complete with artwork provided by Brittany Fields at B Gallery and Design and local artist Ivana Grady . Some of the pieces are for sale! Pop in, have a bite, and take home some art!

space interior
restaurant interior