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About Us 2018-02-05T20:09:07+00:00

EAT DIFFERENTLY

IZZY’S HAS A COMMITMENT TO THE FINEST INGREDIENTS

Everything at Izzy’s stems from a desire to produce true, authentic, homemade meals, crafted just for you. From the first taste of our homemade marinara which is slow-cooked every day for eight hours, consisting of whole-peeled, plum tomatoes, red wine and herbs—no extra sugar or salt ever added, you will be able to taste the Izzy’s difference. Freshly-prepared Spanakopita (spinach pie), Tiropita (cheese pie), the sausage for our pizza, lasagna, meat sauces, all the way to our signature homemade non-fat Greek yogurt, which we use in our Tzatziki sauce, dressings, and our famous pizza dough, they are all made in house and with the care and consistency you deserve.

WE’RE COOKING FOR YOU

TENDER MEAT AND THE FRESHEST VEGETABLES.

Everything we make is prepared fresh (never frozen or reheated). As we say here at Izzy’s, “Our business is a passion for cooking, and we take the time to make it right, just for you.”

And don’t worry, we’ll supply the take-home containers, because our freshness doesn’t stop at your meal. Make sure to save room, because our dedication to homemade quality extends to our frozen custard and desserts.

FOOD THAT SATISFIES

AND DESSERTS TO SAVOR.

At Izzy’s, expect foods created to leave you satisfied. Food you’ll want to savor so you can truly enjoy their tempting flavor and our inviting atmosphere. Expect a dish with a visual appeal that reflects the passion and care we put into it; a dish made just for you, from start to finish.

CHEF STEPHEN PAGE

FOR THE LOVE OF FOOD AND FAMILY

An exceptionally innovative Chef with more than forty years’ experience in the food industry Chef Stephen Page has worked for renowned restaurants preparing a wide variety of unique appetizers, soups, entrees, sauces, and desserts. Chef Steve has proven that he has the ability to prepare the flavorful and quality food that you find at Izzy’s Kouzina.

Chef Steve was born in Chicago and grew up around the restaurant industry with a father in the business. His Greek national heritage, and Midwestern roots have contributed to a culinary point of view that is a creative and unique blend of influences.

While growing up, his dad owned five restaurants in the Chicagoland area. Starting at the young age of 10, he was working in one of his dad’s kitchens learning how to do prep work which includes chopping vegetables, breaking down, cutting or grinding meat, weighing and mixing ingredients, washing and preparing vegetables, storing food, and more. During this hand on training in a fully functioning restaurant he learned a myriad of American, Greek, Italian and French cooking styles and flavors. Anything his dad was willing to teach he was willing to learn.

In his early teens, he would make regular visits to his Aunt Sandra’s home who is of Sicilian descent. That was where he learned the old-fashioned homemade marinara recipe and the basic bread recipe that is used for the pizza dough at Izzy’s.

After high school, he apprenticed with the Stouffer Hotel Group working under esteemed chef, Rudy Zacarelli. He then became the head banquet chef where he designed the menu, and was responsible for the upkeep of the kitchen, managing the staff, and purchasing ingredients for the banquets at the hotel. From there he worked for the Georgian Club, a member of the Futren Hospitality Family in Atlanta GA, as their head saucier and sous chef. In addition to preparing sauces, he prepared stews, hot hors d’oeuvres, and assisted the executive chef. Finally in his culinary career, he worked at the Ritz-Carlton Downtown Atlanta, a modern steakhouse restaurant with Southern sensibilities, where he was the head sous chef of the fine-dining restaurant.

After his restaurant experience, he opened up a produce purveying and food service and processing company to assist restaurants with finding fresh locally sourced produce and prepping the food for use in their kitchens. This company supplied produce and prepped produce for Chik-fil-A, Checkers, Coke-Cola Company, the Ritz-Carlton, the Country Club of the South, the Atlanta Athletic Club, and Mrs. Winner’s Chicken.

Chef Steve is a current member of the esteemed San Francisco Baking Institute (SFBI) which is a world-renowned leader in Artisan bread and Pastry education. Their mission is to create a learning environment that encourage people to discover the textures, flavors, and aromas of freshly baked artisan bread (like pizza dough), viennoiserie, and pastry.

Chef Steve has always had a deep love for baking, making sauces and soups. His vision for opening Izzy’s came from that love. He wanted to share that passion with others along with his passion to serve others though a wonderfully flavorful dining experience. With his creative pizza creations, which are prepared fresh each day, Chef Steve’s love for food shines forth in all the food at Izzy’s Kouzina.

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Pizza near me | Izzy's Pizza | 678.403.1308