othafa9

I have faith that whoever takes over as Pizzaiolo, the cooks, and the business will do fine. All the current pizzamakers were there since we opened. Led by John and Wilmer, they will be just fine. Good luck.

Rob Bristow

Chef/Pizzaiolo

Pizzeria DaMarco

This will be coal burning, New Haven Pizza, not Neapolitan....actually in many ways New Haven is the opposite of Neapolitan. They probably put the word "Napoletana" in there because famous New Haven places like "Frank Pepe's" also put that word into its name (Its also not neapolitan). My only issue with the use of that word, is that they may confuse some folks on what that style of pizza is. I'm actually excited to try this place. If done right, it could be the only elite coal oven style of pizza in the entire DC area.

You are correct, Dino is now at Cane Rosso, and I wish him the best of luck, Jay Jerrier is a great guy over there as well. We are making some changes (new menu), and tweaking the pizzas (Sauce, dough fermentation) and working to improve as much as I can. If you stop in, be sure to say "hi"! I'll be there most dinner shifts...

Rob Bristow

Chef/Pizzaiolo

Pizzeria DaMarco

Pizzeria DaMarco in Bethesda is looking for 2 people to learn Neapolitan Style Pizzamaking. Must have kitchen experience. If you have worked with a woodfired oven that is a plus. Must be able to speak English, as it is easier for me to explain/teach. Thanks.

-Rob