Search the Community
Showing results for tags 'Pizza'.
-
An interesting question for you, or anyone who is interested: At what point does quick-serve pizza become better than "normal" pizza? It would not surprise me one iota if I liked Spinfire more than Paisano's - I don't think I've ever had a quick-serve pizza that I didn't like more than the national chains - granted, I've only had a few, but I'm getting the picture. I also strongly suspect we're going to see a drop in overall quality as the market becomes flooded, but right now, it's still in a nascent state, and the quality seems to have held up (for the moment). What the hell took it so long to get here? It seems like a no-brainer to me (which is why the market is being deluged). -
No but I tried the similarly named Vocelli's once. Never tried it again. It's been so long that I don't really remember what put me off. Just mediocre all around. Before Paisanos opened up a location near me, I would order my pies from a local joint called Juliano's and I liked them but my main beef was the cheese to sauce to crust ratio. Too much crust, too much cheese, but not enough of the red stuff. Tried Paisanos on a whim and never went back. Now all this said, I'm someone who has never strayed from a plain slice. Okay I'll make an exception for Neapolitan Margheritas and White Clam Pies. So of the three joints I've mentioned, I can only speak for the plain jane cheese offerings. Still, of the three, Paisanos wins in basically every metric that actually matters (to me, anyway). The cheese to sauce ratio is spot-on, and I never ran into the problem of the first bite having that gloriously stretchy cheese that pulls away from your mouth in long strands before letting go and then the subsequent bites being... not that. Every bite is that. The sauce has a nice subtle kick to it. You might not even notice it your first bite, but it slowly reveals itself over time. I don't want to give you the wrong idea. This isn't spicy pizza. It is pizza that uses spices in a way I enjoy. It's good eats. It's not going to stand up to the better DC area joints like WiseGuys or 2Amys or (I could go on)... But it's damn good for munching on in the privacy of your own home This is just my experience from my location. I cannot speak for any of the non-Alexandria locations. On my Facebook, I recently mentioned I had a pizza delivered in record time: 16 minutes. It was from Paisanos- 3 replies
-
- 1
-
-
- Pennsylvania Franchise
- Pizza
- (and 2 more)
-
It's in Fair Lakes, but when I'm nearby and looking for pizza, Pomodoro.- 1 reply
-
- 2
-
-
- Fairfax
- Fair Lakes
- (and 4 more)
-
As a Terp, I spent a lot of time eating at a place called Ratsies on the corner of Route 1 and Knox, I believe. It's a pizza joint -- decent 'za, calzones, etc. I think I spent the majority of my time there devouring something called "Fried Balls"...not sure I actually liked them -- just liked saying I ate them. (to be clear, they're fried dough with powdered sugar -- not some weird sorority task) -
Back in 1987 John Petrone opened Papa Patrone's in spingfield...He had the take and bake concept and it was quite delicious. John used incredibly fresh ingredients and would then place the pizza on its baking pan and cover it with a shrink wrap. He gave you a card with baking instructions for the oven or the grill. He also made fresh pasta's and sauces as well. It was one of the best pizzas I have had to date...especially for a take home pie. I think he stayed afloat for about 10 years. Great guy and a good concept at the time. He worked at the Childe Harold for years back in the day... -
Tonight we were ready to order from the Crystal City location and discovered from the website that that shop is under new management and will be called Hearthstone Pizza Bistro. I called and was told that they're rebranding but keeping the same menu and recipes. Anyone hear anything about this? Our pizza was good, but I couldn't help being hypercritical just because I knew that management had changed. I kept asking my husband and daughter, "What do you think? How does it taste?" I hope this cafe stays true to its beginnings. It took sooo long to get a decent go-to place in the neighborhood. -
We've lived in Philadelphia for just over a month now and have sampled three pizza places so far. Pietro's is solid family fare and Nomad Pizza makes excellent artisanal pies, but the standout so far is definitely Pizzeria Vetri. Other than the unnecessarily loud music - which was all 90s rap, so a plus or minus depending on your taste - the place is fantastic. We had the arugula salad with cold potatoes, pesto, and parmesan and the tuna (tonno) pizza - both were excellent and we will certainly be going back.
-
Y'all: we need your help. It's possible that the best pizza place in DC is going to die for lack of business. Maybe. Maybe it's the best pizza; maybe they were just unusually slow (read: empty) on a Fathers Day afternoon. Anyhow, Moroni and Brothers serves up a truly excellent pie in the middle of a nondescript block in a nondescript bit of Petworth. I assumed that the burgeoning Petworth yuppie contingent would be flooding the spot but, except for a couple of Salvadoran dudes watching the inevitable football match on the TV over the bar, it was empty. We enjoyed a lovely waitress, excellent tamales and several truly memorable pizzas. Perhaps because they screwed it up the first time, the boy's pizza was almost overloaded with pepperoni, the small tasty kind. Mrs. B's pizza was exceptional, with a good crunchy crust and what tasted like actual mozzarela on top. This place is seriously in the running for "best of." My last pizza at 2 Amy's was the best I've had there in years, but it's possible that M&B surpassed it -- and there's no line to get in or squalling children at the next table. Folks need to check this place out before Jose Velasquez and his wife, Reyna Isabella Acosta (veterans of Pizzaria Paradiso) are forced to fall back on pupusas to pay the rent. -
This might be stretching it a bit, but Laurienzo is sort-of technically in Clarksburg. It's physically located up in Hyattstown but they have a Clarksburg address. Anyway, I have not yet been to this location yet, but this is a second location for the Mt.Airy restaurant. As far as I know this is a locally run place, so probably worth checking out.- 5 replies
-
- 1
-
-
- Local Chain
- Mount Airy
- (and 5 more)
-
Arlington Now just posted the following: "Fast-growing all-natural pizza chain Naked Pizza is coming to Pentagon Row. A Naked Pizza restaurant will be replacing Pizza Milano, in a storefront that faces the Harris Teeter parking lot on the northern end of Pentagon Row. Pizza Milano, which used to offer free delivery, is now closed. New Orleans-based Naked Pizza is noted for its devotion to making positive social change — it claims to be "part of the solution to the global epidemic of obesity and chronic disease" by making fast food "healthful instead of harmful" — as well as its health-minded pizza. Some of the "favorite" pizza recipes on the menu at Naked include the Ragin' Cajun (sausage, chicken, garlic bell pepper onion), the Superbiotic (artichoke, spinach, bell pepper, mushroom, garlic, red onion, cliantro), the Pima (black beans, jalapeno, cheddar cheese, tomato, onion, cilantro and lime) and the Smokehouse (hickory-smoked BBQ sauce, onion, chicken). No word yet on when the restaurant plans to open." Because you can never have enough Pizza options in Arlington. TSchaad -
Joe2 Pizza/Bar is located on the corner of North & Howard in the Mount Vernon section of Baltimore. It's been languishing on my Balto-visit list for a while, but went straight to the top when I read Warthog's post on Chowhound. It's one of many posts devoted to Joe's pizza, but this post confirmed that a lump of coal was in Joe's future [in a very, very good way]. As someone who watched Phat Pug go down in coal ash, I've been hopeful that someone with more pizza prowess would step up. Joe Edwardson Owner/Exec Chef purchased a new coal-fired pizza oven, had it delivered and is now waiting for final municipal clearance to install and fire it up. So, the pizza I had Tuesday was an example of what he's able to do now. I had a Margherita with a thin sourdough crust made with San Marzano tomatoes and fresh Moz. The crust was super-crispy with a hint of the sourdough and held up to the tomato sauce well given its crackery texture. Fresh Moz and basil grown in their rooftop herb garden were the "icing." I had a chance to talk with Joe and told him that this board, unlike Chowhound, welcomes pros posting about their restaurants. Hopefully, he'll join the conversation. -
Boar's Head brand meats and decent bread - makes for a really good sub. Add roasted peppers and some zippy provolone and it is one of the better italian subs I've had in the metro area. Haven't tried anything else yet. Used to run Maggi's in Wheaton in the early 80s. Sadly, takeout only and a little pricy ($8.99 for a sub) but the quality is great and the portion is decent. -
We had a delicious supper at Uptown in the K-mart plaza yesterday! This place is very unique and different for a pizza place which has a fancy ordering computer where you touch the screen to select what you want and what quantity or type. No "sit down style" waitress/waiter service when we were there. You order and they bring the food to your table and you get your own utensils, papergoods and drinks. We just wanted a quick supper We shared the New Yorker Pizza Medium (and took some home) I ordered Lobster Ravioli, hubby spaghetti and meatballs and we both ordered cannoli's for dessert. The pizza was very tasty and made almost to "bronx or NY perfection" and the cannolis were the best I've had since 1978 with an exception being a small place on Arthur Avenue in the Bronx in a real "Italian bakery". The food overall was not disappointing considering it is in a strip mall and more of a help yourself restaurant... and it was very empty but nice and clean and had alot of black and white photo's scattered throughout. It is very unique and definitely worth the trip. I've heard that if they were in DC they would be on par with 2 Amys. The lowdown information: Uptown Brick Oven Pizza 470 Elden St Herndon, VA 20170 (703) 230-0005 www.uptownbrickpizza.com Bring an appetite -
Highs and Lows. Highs - Charcuterie plate - Prosciutto, Mortadella, Capicola, and Salami. A moretti rosso and a glass of lacryma. Great company. Lows - The pizzas. Quattro Stagioni and Quattro Formaggi. To say that I thought they sucked ventworm nut would be an insult to ventworms and their nuts. Right now I'm eating sunflower seeds and the dough was saltier than they are. Consistency was about that of a piece of cardboard. No char whatsoever. Think the oven was not nearly hot enough. The quattro formaggi had more than its desired allotment of parmesan which made it even saltier. Severe disappointment. My rec would be to avoid the pizzas all together. Edit to add - And please train the busboys better. One of my companions nearly got a mouthful of elbow as the busboy reached clear across the table to refill a water glass. -
Looks like another pizza joint headed to Bethesda. Looks to be next door to Gaffney's. http://www.havenpizzeria.com/ -
I've been sitting on this story for awhile, but now that Prince of Petworth has been on the scent (you have to give them credit - they are really on the ball!), here's the official story: As many of you know, Edan Macquaid (our own "pizza man") made his name working as pizzaiolo at 2 Amys for many years. Then, in early, 2008, this buzzy story fixated all eyes on downtown Falls Church, and for a brief, glorious moment in time, Pizzeria Orso became THE pizza destination in the Washington, DC area (all the while, with Enzo Algarme at Pupatella steadily climbing the ladder which he continues to ascend to this very day). The glory days at Orso didn't last long, however, as much of the kitchen staff was dismissed, and the concept simplified (it's still very good, by the way). At that point, Edan - from my viewpoint - became somewhat adrift, not willing to settle for anything less than his talents deserved (Edan, I know the feeling, brother, and I'm drifting right out there with you). He consulted, and continues to consult, for Local 16. One look at the Aden can pretty much tell you what Edan (a pun?) was able to do there. I went a couple of months ago, on a quiet Sunday evening when Edan wasn't working, and got that very same Aden which had magnificent crust, even though I could tell the master had not been manning the oven on that evening. Aman Ayoubi, an equity owner of Local 16, has had the lease on 1832 14th. Street for awhile now. As wise owners often do, he prefers to stay in the background (are you paying attention, Dan Snyder?), and is letting Edan Macquaid be the public workhorse behind the new, downscale pizzeria opening up in that space. The restaurant does not yet have a name, but it will not be Local 14. This will be a casual, dive kind of place with a wood-fired oven. The bottom floor will have a carpet store; the top two will have a dining room, possibly a balcony over 14th, and an open kitchen, bar, and small rooftop on the third floor. Food wise, the menu is forming as 4-5 pizze, and a small menu of constantly changing items. They are hoping to have the oven built on site (3rd floor) by Napolitan builders, and are also discussing the possibility of a wood grill. There will be no gas appliances or lines running into the building. In Edan's own words, "All fire, baby!" Edan will be in the kitchen during most (if not all) operating hours. It's looking like 55-70 seats, probably on the lower end of that range. And they'll be doing it on the cheap, so the draw here won't be the interior design; it will be the pizzas themselves. This restaurant will be all about the pizza, and this is exactly the characteristic that could vault this restaurant into national recognition which is exactly what Edan Macquaid's talents deserve to have. Congratulations to everyone, and good luck to Mr. Ayoubi and the whole team involved in the development of this exciting concept. And hopefully, one day, it will be goodbye forever, jumbo slice! Cheers, Rocks PS - Please consider the value of advertising on donrockwell.com's Jobs and Employment forum. No, you won't get the flood of resumes that you'll get on Craigslist, but you'll save yourself $25, and you just never know who's going to be reading it. Remember that the membership of this website is 25-30% industry insiders, and all it takes is the right one to see it.
-
Pizza delivery in N. Arlington - what do you like? With Listrani's gone, we're a bit stuck when it comes to delivery (my family is happy with Papa John's but I'm not). Plenty of options for takeout or eat-in (Pupatella being the best, Faccia Luna though we haven't been in a long time, Fireworks, etc.), but sometimes you want a delivery option.
-
Driving on Rte 123 near Lawyers and there was a sign for Lombardi's Pizza coming soon. Does anyone have any news? Opening a pizza place called Lombardi's takes a lot of chutzpah! -
In that ubiquitous category of consistently mediocre suburban restuarants that offer Greek and Italian fare, and lots of it, but not all that good, but definitely the place to take your kids, or maybe your grandmother, there is the Springfield Restaurant. And there I was for lunch today after a haircut at the hallowed institution of Bob's Barbershop. (Note to all men in northern Virginia -- if you get your hair cut at any place other than Bob's, you're missing the best of the soon-to-be-extinct regular American barbershops.) Springfield Restaurant is similar to Delia's in its offerings, with the exception of an incredible weekday buffet. For $7.50, you get as much of ~30 items as you can (literally) stomach. There are at least five different kinds of pizzas, constantly replenished. There are plenty of hot dishes, like the stuffed bell peppers I gorged on today. There are all the fixings of a Greek salad, with plenty of olives and stuffed grape leaves and feta and chick peas along with all the salad stuff. Plus a really good macaroni salad. The menu is vast, and I might have eaten about half of it over the years. Perfectly fine for kids and grandmas, and hits the spot on those days when quantity matters.... Did I mention $7.50? http://www.springfieldpizzava.com/ -
I guess we don't have enough pizza styles or options in Virginia, but I am legitimately interested in the new Coal Fire Pizza opening in the Rolling Valley Shopping Center this year. Coal Fire replaces a Japanese steak house on the slab adjacent to Anita's, and it will join Cedar Cafe, the credible suburban Tau Tau Americanized Chinese and a few other food options in that neck of the Burke area. I'm looking forward to some legitimate anthracite coal fired pizza around here.
- 10 replies
-
- 1
-
-
- Maryland Chain
- Pizza
- (and 1 more)
-
Washington Deli, which has AMAZING pizza, also has some impressive options on their site (although I've never had anything other than their pizza). -
The trend is certainly exploding...just walked by DC Pizza on my way to lunch. I'll try it out after dropping a few RW pounds. -
Three locations of Blaze Pizza set to open over the next six months. The company's first D.C. area location will be in Westfield's Montgomery Mall in Bethesda, MD. Additional locations in College Park, MD (adjacent to the University of Maryland campus) and Laurel, MD (Town Center Shopping Center) are also set to open this year and will be announced soon.
-
I haven't found a topic for here yet... I've walked by Listrani's a bunch of times but never stopped. Tonight I had a huge craving for pizza so I went there instead of ordering in. Wow. That was great pizza! Nice thin crust, kind of like a cracker, and I got the Colombo Combo which had tons of toppings for $9.99 for an individual. I washed it down with two Sierra Nevada Pale Ales at the bar. I'd been wanting a good "beer and pizza" place like that and it's too bad that according to the comedy side owner, it appears, that the "sit down" area will be a sushi place after Jan. 1st. Listrani's will still be doing take out and delivery though. He's moving the comedy/bar (?) part elsewhere - I didn't catch where. But it's the rent that caught up with 'em. -
Been here probably 3-4 times this year. I always wait for a fresh pie before ordering. Crust is good, generally not soggy, usually crisp. Plain cheese only. Sauce is generally under-seasoned (have they heard of salt?) and less than inspiring. Not bad, but not worth the calories unless you are desperate. Need to try Vace one of these days.
