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Showing results for tags 'Neapolitan Pizza'.
Found 12 results
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So, I was over on Georgia Avenue this morning where there's a newsstand,where my husband was picking up the Racing Form to handicap the Derby, when I spotted this place called Pacci's Neapolitan Pizzeria - http://paccispizzeria.com/ - opening today. I had to run in and check it out, and there was the wood-burning oven and the pizzaiolo from Naples. I had a brief chat with the owner who assured me that this would be the real thing. They're making fresh mozzerella - and hopefully this will be vera pizza Napolitana. We were going out of town for the weekend, but I hope to check it out on Monday. -
Team, We have been reading this forum for a long time and found it very helpful in enhancing our dining experience. Now, me and my partner Enzo Algarme have opened our own food establishment and want to invite you guys to check it out. Enzo, who is from Naples, Italy, worked in the kitchen of the renown "Il Pizzaiolo del Presidente" (certified by Verace Pizza Napoletana) in Naples, where he learned how to make authentic Neapolitan specialties, which we are now making here, in Arlington, Virginia. Some things, like the Neapolitan Fried Calzone, you can't find anywhere else in this area. -
Driving through Rockville today, I felt a strange urge to detour through the parking lot where Three Brothers used to be - I hadn't noticed that this location had closed - and in its place was a dusty construction site and signage for "Pizza CS - napoletana, come sempre". Judging from the Google results, it looks like owners Ankur Rajpara and Jonathan Allen may have originally intended to open in Baltimore's Canton area before settling down in Rockville. There's the stalled rough beginnings of a website nowhere near ready for public viewing, PizzaCS.com, but the most up-to-date info come -
Looks like another pizza place coming to the area. http://www.pizzablog...aches-maryland/ -
Opening in mid-April by self-proclaimed beer nerd Leland Estes, and maestro pizzaiolo Ettore Rusciano from Naples, Menomalé promises 20 draft beers and traditional pizza from a 900 degree oven. Even a vegan "cheese" option is promised for those who want it. A little more info here on the Brookland blog: http://brooklandaven...om/blog/?p=4988 2711 12th St NE, Washington DC
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Feb 23, 2018 - "Old City Restaurants Affected by Fire Are Fighting for Survival" by Danya Henninger on billypenn.com "Capogiro Gelato Announces It's Closing All Locations" by Adam Hermann on phillyvoice.com "Capogiro Gelato Artisans and Capofitto To Close" by Marilyn Johnson on phillygrub.blog -
Washingtonian with the story: "New Details on Tony Conte's Anticipated Restaurant: Inferno Pizzeria Napoletana" by Anna Spiegel on washingtonian.com- 47 replies
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Late night this past Saturday, I went with a group to the recently opened Hersh's Pizza & Drinks in the South edge of Federal Hill. The chef, Josh Hershkovitz, who used to work at Charleston & Petit Louis, opened the place with his sister to serve Neapolitan style pizza. They also feature housemade sausage and pasta on the menu. Their menu features a good selection of beer as well as an interesting array of cocktails. I started with a Fernando, made with Fernet Branca Galliano, & Cinzano. We chatted with Stephanie, the chef's sister and co-owner, a little. She recommended the ch -
Looks like another pizza joint headed to Bethesda. Looks to be next door to Gaffney's. http://www.havenpizzeria.com/
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I could have sworn there was a thread for this. Please merge if there is one. Went with some friends last week. It was....good. Not great. The space is nice. Got seated at a booth (a little tight). The thing I did not like about the initial experience is that you cannot make reservations -- it is first come, first serve....period. So you go and you wait. On a mid-weeknight, with an early dinner time (6 was the target), you would think there would be little, if any wait. Wrong. 40 minutes. FEH! The calimari was good, bruschetta was acceptable. Some kind of shrimp thing on bread (good) and a c -
Looking for a Neapolitan Pizzaiolo/Fornino. Direct wood-fired oven experience preferred, but willing to train the right candidate. Inquires: info@pizzacs.com -
2Amys is a local treasure for most reasons (except maybe service, which can be pretty indifferent at times). Every now and then, I do a benchmark visit to other spots but, with the possible exception of Orso, I think 2Amys is at the top of the local Neapolitan heap even after all these years.
