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Mrs. B

Pete's Apizza, New Haven-Inspired Pizza in Four Area Locations with Delivery

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A little article in the Washington Business Journal says that Pete's Apizza is one of six restaurants opening in a building near 14th and Irving St. ... Sake Club, Potbelly, Five Guys, a Gastropub (?) by chef Jamie Leeds. Just enough information to cause trouble. Original article here: click

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Pizza Pizza? (Pete's Apizza)

A tip of the hat to Little Caesar's, perhaps?

I was wondering if there was a reference to zpizza.

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Pizza Pizza? (Pete's Apizza)

A tip of the hat to Little Caesar's, perhaps?

I was wondering if there was a reference to zpizza.

No and no.

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I was wondering if there was a reference to zpizza.

How about New Haven?

eta: from Columbia Heights News-Pete’s Apizza, bringing New Haven-style “apizza” to Washington, in addition to fresh pastas, panini, soups, antipasto, salads and gelato, as well as a selection of domestic and Italian wines and beers. Fast casual service model, contemporary Tuscan-inspired décor.

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That's it. Thanks for the answer. Maybe zpizza is an allusion to that?

Funny, because I couldn't get to sleep last night and wound up watching a show on various types of pizza, whilst surfing the channels. Sally's APizza was featured and then it rang a bell.

I think zpizza refers to stuffing zballot boxes :mellow:

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You know Pete?

Both of them, actually. :mellow:Well, I know of them.

Mike -- who speaks with a heartening passion about the finer points of a proper New Haven crust -- points out that you can't really duplicate the more famous of the New Haven joints, like Pepe's or Sally's, because you can't put a coal oven in a DC apartment building. But, regardless of what the gastrotourists who never get far from Wooster Street might believe, New Haven has a lot of great apizzarias that use more environmentally friendly heat sources and which are as esteemed by the locals as the ones in the guidebooks. The Pete's Apizza crew is channeling memories from two such spots from Mike and Alicia's idyllic youth off the Long Island Sound: Apizza Grande in East Haven and Rossini's, in Cheshire.

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Perhaps this poem could be the root of the term "apizza"?

This is in Napolitane dialect...Translation is difficult. Also, if you have been to Una Pizza Napoletana in NYC, you may recognize it.

'A PIZZA

Pizzaiuo', m'he 'a fa' 'na pizza

muzzarella e pummarola...

Ma ll'he 'a fa' cu 'e mmane, 'o core

e.. 'a fronna 'e vasenicola,

Falla bbona!

Mana grassa a muzzarella,

miette ll'uoglio, miette 'o sale...

Falla fa' cchiù arruscatella:

quanno é cotta nun fa male...

Cotta bbona!

E vullente, 'a dint' 'o furno,

nun l'he 'a mettere 'int' 'o piatto

ca si no perde 'o sapore...

Io m' 'a piglio e 'a chiejo a libretto...

Quant'é bbona!

E cu famma e devuzzione

magno primma 'o curnicione...

'O profumo é saporito!

Mentre magno sto abbucato

p' 'o... vestito.

Comme coce! E quant'é bella!

Comme fila 'a muzzarella!

Muorzo a muorzo 'haggio magnato...

Pizzaiuo' he 'a campa' cient'anne!

Pizzaiuo' me so' sfizziato!!!...

per Lello Lupoli

seems probable that even the "New Haven" pizze have Neapolitan roots.

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So... is this Pete's joint going to have a coal oven? Thought those were hard/impossible to get... if no coal oven, will it at least have a wood oven? If neither, can they really call themselves "New Haven style" in good conscience?

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So... is this Pete's joint going to have a coal oven? Thought those were hard/impossible to get... if no coal oven, will it at least have a wood oven? If neither, can they really call themselves "New Haven style" in good conscience?

I had a conversation with one of the owners of Matchbox about this very topic and he said that they had originally planned on using a coal oven and it was not the permits that killed the idea but the fuel. He would have had to buy coal in bulk and that is only available by the rail car full, and it was only delivered as far as a railhead, so figuring out how to transport 270,000 pounds of coal to Chinatown became problematic.

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I had a conversation with one of the owners of Matchbox about this very topic and he said that they had originally planned on using a coal oven and it was not the permits that killed the idea but the fuel. He would have had to buy coal in bulk and that is only available by the rail car full, and it was only delivered as far as a railhead, so figuring out how to transport 270,000 pounds of coal to Chinatown became problematic.

The permits originally forbade the import of coal as well, but an annual exception was eventually lumped in - the Santa Clause.

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So... is this Pete's joint going to have a coal oven? Thought those were hard/impossible to get... if no coal oven, will it at least have a wood oven? If neither, can they really call themselves "New Haven style" in good conscience?

Here is a pizzeria in Oregon that is similar in concept.

http://www.apizzascholls.com/index.htm

Third picture down in the background you can see a Blodgett deck oven.

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So... is this Pete's joint going to have a coal oven? Thought those were hard/impossible to get... if no coal oven, will it at least have a wood oven? If neither, can they really call themselves "New Haven style" in good conscience?

Note to quote myself, but I'm so freakin' articulate I can't help it sometimes: :mellow:

Mike -- who speaks with a heartening passion about the finer points of a proper New Haven crust -- points out that you can't really duplicatethe more famous of the New Haven joints, like Pepe's or Sally's,because you can't put a coal oven in a DC apartment building. But,regardless of what the gastrotourists who never get far from Wooster Street might believe, New Haven has a lot of great apizzarias that use more environmentally friendly heat sources and which are as esteemed bythe locals as the ones in the guidebooks. The Pete's Apizza crew is channeling memories from two such spots from Mike and Alicia's idyllicyouth off the Long Island Sound: Apizza Grande in East Haven and Rossini's, in Cheshire.

I had a follow-up e-mail exchange with Mike yesterday and he's eager to let the world know that there is much to New Haven pizza besides Sally's and Pepe's. I suspect you'd have to rumble if you called the places he grew up eating at "inauthentic." And, FWIW, the Wikipedia article to which pizza man linked does not mention coal ovens as a defining feature.

Here is a pizzeria in Oregon that is similar in concept.

http://www.apizzascholls.com/index.htm

Third picture down in the background you can see a Blodgett deck oven.

This place is great. Mrs. B and I and all the busy Little B's found it using that superpower one develops after too many hours on the Internet, the one that allows you to read between the lines of 10 different on-line reviews and articles and suss out which place really is the one you want to go to. The owner is known as the "Pizza Nazi" and I was personally reprimanded for ordering too many toppings.

At any rate, if Pete's can pull it off as successfully as Scholls, they will arguably be the best in town.

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The owner is known as the "Pizza Nazi" and I was personally reprimanded for ordering too many toppings.

Yes, quite likely you get some points for this. At least I know you would on "that other board". :mellow:

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I had a conversation with one of the owners of Matchbox about this very topic and he said that they had originally planned on using a coal oven and it was not the permits that killed the idea but the fuel. He would have had to buy coal in bulk and that is only available by the rail car full, and it was only delivered as far as a railhead, so figuring out how to transport 270,000 pounds of coal to Chinatown became problematic.
I was heartened to see 40 pound bags of Reading Anthracite, but also a quartered piece of wood in the oven. For a moment I thought it would be cool to see the coal bags prominently stacked, like the potato bags at 5Guys, noting where today's coal was "sourced."

Wow, I wonder how the Phat Pug folks in Perry Hall knew to buy it by the 40 pound bag [photo below]... Seems the Reading company has a bagging plant in Pennsylvania that directly sells 40 pound bagged coal to customers using coal stoves [built by a sister-company of the coal company] for home heating or other non-industrial purposes and a network of retail distributors selling in non-bulk quanities. Given that most coal-fired pizza places also use some wood, then coal-fired might have still been a viable business plan for Matchbox.

Here is a pizzeria in Oregon that is similar in concept.

http://www.apizzascholls.com/index.htm

Third picture down in the background you can see a Blodgett deck oven.

Sounds like a great place if I get to Portland. When more ecofriendly ovens in New Haven are mentioned upthread does this mean they get a great crust with skill, the right dough and a gas oven?

post-226-1204415638_thumb.jpg

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We ate here tonight. I like the fact that they sell the pizzas by the slice also. We had clam pizza, artichoke and olive pizza, spaghetti and meatballs, cesar and a sorbrillo. The crust is thin, slightly crisp, chewy, but no char. I like the clam at 2amys and Comet more. The clams were chopped and overpowered by the garlic and cheese. The art and olive was very good. The spaghetti was very good, thicker chewy noodles with very flavorful meatballs. The manager said the meatballs use natural beef and pork. I particularly liked the fact the pasta was perfectly cooked and not drowned in sauce. The sorbillo is a square of dough filled salami and pepperoni and garlicky ricotta, folded in half, topped with sauce and baked. I really, really liked this. All and all I like this place alot, bonus points for slices, and open till eleven on the weekends.

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We popped into the soft opening and had better luck with the char than M. Burrell. I'm thinking that they're just getting their rhythm down; they are char freaks and will adjust. We had been turned away on our first attempt to get free slices and had killed an hour or so at Wonderland (they say it's become overrun by the the Adams-Morgan crowd, but on Sunday evenings its just us local weirdos) so our critical faculties weren't the sharpest, but we found the apizza well worth a more sober analysis, including a clam pie, hopefully tomorrow evening during Ugly Betty.

Menu.

Manifesto.

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All and all I like this place alot, bonus points for slices, and open till eleven on the weekends.

Antonio's initial thoughts very much mirror my own, though I had a better char-job. After two pizzas (white clam; pepperoni and sausage), here are some observations:

They got pretty busy today, apparently because of a Daily Candy article. I'm now officially the first person ever to wait in line outside the door at Pete's, but I won't be the last.

I chatted with Joel "loup de" Mehr for awhile as I waited outside - he's a good guy and seemed remarkably calm considering the whole crew is exhausted and they're about to get torpedoed with customers.

No alcohol available yet.

Everyone involved (restaurant, customers) will be glad they serve pizza by the slice. They're going to do a big carryout business during afternoon rush hour with people coming up from the Metro.

This place reminds me of Bobby's Crabcakes.

The potential is here to nudge aside Alberto's (or Vace, if you're so inclined) for best slice in town.

I don't see this being set up to be a cross-town destination, not that that's a bad thing.

Antonio Burrell was in the neighborhood last night. Just thought I'd throw that one in...

Cheers,

Rocks.

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Antonio Burrell was in the neighborhood last night. Just thought I'd throw that one in...

Cheers,

Rocks.

Why, what would he be doing at 14th and Irving? ;)

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I am sure that including their philosophy on the website makes them feel all good inside, but don't you think they could have taken a teensy bit of time and include the hours of operation?

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