Atomica Kitchen

Atomica Kitchen sets down a Funghi Pizza — cremini, shiitake, portobello, and oyster mushrooms over basil pesto with roasted garlic, mascarpone, white balsamic, and a finishing thread of truffle oil — and the order tells the table what kind of Italian restaurant this corner of downtown Kingston actually runs. The kitchen took its Brock Street corner in 2020. The pizza list is deep enough to lead a meal on its own. Pasta, bao, and small plates carry the same care, and the plant-based section is built to the same standard rather than stuck on as a side path. A first-time order can land the Funghi and a Tofu Bao on the same trip without either feeling like a reach.

The pizza section reads like a kitchen that wanted range. The Atomica pulls bomba tomato through hot calabrese salami and pepperoncini; the Brooklyn doubles pepperoni over tomato, mozzarella, and parmesan; the Canuck AF stacks pepperoni, smoked bacon, cremini, and cheese curd under a Crown Royal-maple drizzle. Gettin' Figgy With It runs fig-jam mascarpone, brie, apple, prosciutto, and shaved almonds against a balsamic reduction. The Angry Peach pairs whipped ricotta and coppa ham with grilled peaches and hot honey. Pasta works the same way: orecchiette with house-made sausage and pecorino, a seafood puttanesca that brings shrimp, calamari, and cod into one bowl, and a chicken parmesan finished with white wine crema. Three styles of bao — braised pork belly, honey-harissa fried chicken, and tofu — sit on the same page as arancini, baked brie, and a beet salad built around heritage greens, feta, roasted chickpeas, and pistachios.