When I lived in Atlanta in the early 1990s, I was one broke-ass sucker. Before I began my illustrious career in alternative journalism, I was sleeping on a friend's floor, working various jobs, avoiding responsibility and managing to drink most of my paycheck. Therefore, despite all the wonderful dining options around town, my stomach had to endure the standard bohemian rations of cheap ramen and 99-cent fast-food menus.

Occasionally, though, minor financial windfalls would come my way, and whatever wasn't spent in pursuit of entertainment was splurged on one of two meals: fried chicken at the Silver Grill (the best fried chicken on the planet) or pizza at Mellow Mushroom. And Mellow Mushroom was the first place I ever encountered a tofu anything that tasted good. Yeah, tofu on your pizza. Weird, right? But the, um, mellow vibe at the Mushroom helped keep the hippie leanings of its pizza menu from turning the joint into some sort of granola factory. The mood was communal, the beer was cheap and the pizza – with meat or without – was always excellent.

Not surprisingly, the restaurant was successful to the point of being an institution. The first Mellow Mushroom opened in the '70s near Georgia Tech; there are now more than 50 locations throughout the Southeast. So when construction began on a Mellow Mushroom outpost – near my house even! – I was eager for a chance to see what happens when a restaurant whose identity is intertwined with its city of origin branches out into foreign territory. Would the atmosphere be as convivial? Would they have good beer? Would this charming and wonderful part of my own personal history have been turned into an Olive Garden-style commodity? Most importantly, would they have good pizza?

Answers: Yes, but with effort. Hell, yes. Yes, but not in a bad way. Absolutely.

As with any new restaurant in Winter Park, interest in Mellow Mushroom's opening was high. We went just a few days after it opened and were greeted by a polite hostess who informed us there was a 15-minute wait, which was surprising, but would have been fine if there had actually been a place to wait. The restaurant is squeezed into a tiny plot of land in the Publix shopping plaza on Aloma Avenue, and there's precious little room for parking near the restaurant (unless you count the plaza's huge parking lot nearby). With no real waiting area, this means the parking lot also functions as an ersatz holding pen for those on the list.

That's the only thing I found wrong with the new Mellow Mushroom.

Though it shone with a sparkly freshness that was a little off-putting, the classic-rock soundtrack and quasi-psychedelic artwork (right down to the "plasticine porter" bathroom-door markers) were all hallmarks of the relaxed, counter-culture Mushroom environment. A reassuringly long line of beer taps at the bar was a great sight; the fact that they all poured excellent Shipyard products made me giddy.

Our waitress was one of those sit-at-the-table types, which is usually annoying, but when she served our food, it could have been brought to us by Dick Cheney and we would have left a good tip. Huge chunks of fresh, moist mozzarella and tomato slices topped a massive bed of fresh field greens in the Capri salad ($7). The teriyaki-marinated tofu in our half-hoagie ($3.75) was accented by grilled onions, peppers and sprouts and slathered with mayonnaise. The pretzels ($3.70) were made with superfresh dough and baked on a pizza stone.

Oh yeah, the pizza. The 10-inch "Magical Mystery Tour" ($10.75) pie – spinach, feta, mozzarella, portobello mushrooms on a pesto (rather than marinara) base – was simply astounding, with copious toppings and a buttery, Parmesan-topped crust. Despite the other excellent offerings on the menu, the pizza's what it's all about here, and I'm pleased to report that expansion has done nothing to diminish the quality.

Sure, the slick new surroundings don't have the same scrappy appeal as the original shops, but the pizza's still great and, hey, I don't have the same scrappy appeal I had a decade ago either. I guess that's a fair trade.


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