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Found 142 results

  1. Opens today at RTC - in former l.Teavana space. &pizza to Open in Reston Town Center Tomorrow by Fatimah Waseem, RestonNow
  2. Details from the Washington Post here. Personally, I'm a little disappointed to hear that it's going to be, in part, ANOTHER pizza place; I realize that's not the entire focus of the place, but I don't think we're exactly lacking for good pizza places in DC.
  3. Located just off Gunston Road in Gunston Plaza next to the US Post Office, this place surprisingly has 13 locations in the area. The pizza is good as are the subs, pasta and daily lunch specials which are typically $8-10. Service is consistently good as well. Atmosphere is typical vinyl green-checkered table clothes and the Italian flag, tacky Italian inspired, framed pictures and wall paper adorn the walls. Kitchen is somewhat open and the place is always clean and pretty busy for lunch - I have probably eaten here 25 times, and oddly just now adding this post. If you happen to be in Lorton and want someplace easy to park and dine, you have found it; very reasonably priced.
  4. While enjoying our dinner at Cafe Tatti, we noticed this new pizzeria across from us, and decided to check it out. I’ll start with the service, which was terrible: We had interminable waits for everything: food delivery, wine refills, water refills We had multiple service errors: wrong pizza, wrong wine We had multiple check errors: wrong charge for the pizza, wrong charge for the wine We had indifferent reactions from the waiter: he offered no apologies, tried to make up for one mistake with another mistake We had indifferent reactions from the manager: he came by twice to confirm the order error yet did nothing about it We were subject to downright devious behavior: the waiter claimed the add on we were charged for was cheaper than the one we ordered, which it wasn’t. The waiter said the wine we ordered ran out and so he claimed to give us a more expensive wine to make up for service deficiencies, but this wasn’t true either. We felt taken advantage of when the meal was over, and at around $20 per pizza (for what we ordered), we’ll never go back. Which is too bad because I thought the food was pretty good. Indeed the Crispy Brussel Sprouts might have been the best I’ve ever had. The dish is served more like brussel chips, where each leaf is individually fried and served. The Pizzas had a salty and tasty crust, with good bits of char. The only miss was the White Bean Brushetta, which just needed salt (none on the tables).
  5. For New York style pizza, Upper Crust on Pennsylvania Avenue (next door to Roti) is pretty good. Not like Giuseppi's Pizza was back in the day in Rockville, but close.
  6. Thanks again to a Chowhound post, the hunt was on for a newly open coal-fired pizzeria. They've been open all of four days and are located off of Route 108 about a mile east of the intersection of Routes 108/104/100 and west of Snowden River Parkway. It's in the same shopping center as a Starbucks and Coldstone Creamery. COAL*FIRE "Charred to Perfection" Open daily for lunch & dinner 410-480-COAL (2625) Located in Shipley's Grant 5725 Richard's Valley Road Ellicott City, MD 21043 After asking our server too many questions [sorry, we didn't know it was her first day], one of the owners did a drop-by, chatted with us about their 18-month pizza research and told us their oven is from Bellingham Washington. This oven uses coal, gas and electric/convection to keep the temp controlled and the flat surface hot. Because of this, the crust on our two pizzas were uniformly crispy. After seeing several "blonde" pies go out, we asked specifically for charred crust and were rewarded with this Margherita [12"=$12]: Excellent Moz from Ceriello Fine Foods in Baltimore's Belvedere Square and a choice of one of three pizza sauces. The sauces include Classic (straight up Marinara-plum tomatoes), Signature (a mix of spice and very mild sweetness � no hint of sugar at all) and Spicy (it'll get your attention and reminds me of Arrabiata sauce). Our second pie was with the Spicy sauce and sausage [12" = $12.50]. Also very good and benefitted from having less cheese on the pie. They also have 16" pies, but we opted for the variety of two 12" pies. After the Phat Pug flameout, I'm more hopeful for this place because its owners are industry vets though they own Nottingham's [sporty bar: billiards, dartboards, tiki and annoying website] in nearby Columbia.
  7. Frankly . . . Pizza! is a mobile, wood-fired brick pizza oven run by Frank Linn, who makes pizzas at the Kensington Farmers Market (Saturdays 8-12) and other spots around the Kensington area (listed on his Twitter feed). It's not a truck, but a stand with a pizza oven on wheels. He uses high-quality, fresh ingredients to produce tasty, artisan-style pizzas. A worthy addition to the ranks of pizzaioli making pizzas in the Neapolitan style in the area, I've had the classic Margherita and the Mushroom (crimini mushrooms, mozzarella, Gruyere, porcini oil), which are both delicious and amongst the best Neapolitan style pizzas in the area. They're also a couple bucks cheaper than similar pizzas in the area, given the mobile set-up, so that's a bit of an added bonus. He usually offers around six or seven selections any given day. The pizzas re-heat nicely in a 400 degree oven for 5 minutes. For those into the details, the crust has a nice char, the cornichione has a nice crusty bread quality with a pleasing crumb (though sometimes has a bit too much width), the toppings are nicely balanced and good quality. The Margheritas tend not to have much of the drooping/soggy center problem folks often object to with Neapolitan pizza, the Mushroom has a bit if it sits long enough, but I don't have a problem with that. web site: http://www.frankly-pizza.com/
  8. Has anyone had an opportunity to visit Fireworks Wood Fired Pizza in Leesburg, Virginia? http://www.fireworkspizza.com/HOME2.htm My family and I have eaten at the restaurant once, and ordered take out twice. On our first visit, the first pie we ordered was the: quattro carni. The second (take out) was the: smokey blue, and the third (take out) was the: fire cracker. Our favorite pie thus far has been the: smokey blue, but felt that the service each time has been poor. During our first visit, the wait staff neglected to remember one-half of the order for my family. As a result causing the food delivery to be staggered. Each time we have called to place take out orders, the phone manners from the wait staff/bartender taking the order has been less than stellar.
  9. We've been ordering from Lost Dog fairly often this week (simultaneous kitchen and bathroom updating will do that to you...). I love their tomato-feta pie (light on the feta) -- it has rosemary and toasted pine nuts. Yum. I also love their Big Dog sandwich -- messy but filling and delicious. Their milkshakes really vary -- if they listen and make them "extra thick," they're not usually evil. "Regular" thickness isn't worth it. We tried their brownies this week -- perfect, with chocolate chips and no nuts -- and I tried a peanut butter pie thing last night that really didn't do it for me. We've eaten in a few times and like their onion rings, but I honestly (even with the ridiculously poor communication skills of almost every single person manning the delivery line) prefer delivery. PLUS, rumor has it that by the end of the summer, they'll be able to deliver some of their fabulous selection of beers again -- woo hoo!
  10. Pretty sure there's a Paisano's in that area. They're my delivery option of choice where I live. Can't say I've ever dined in, though and I can only speak for their pies but I've been a loyal customer ever since they opened a location near me.
  11. My friend Thor Cheston, who is a manager at Paradiso, is going to be heading up this project of theirs. Thor is a beer enthusiast of the first order, and this should be exciting! Drop by and say, "Hello!" and have a great beer on draught and some of this city's best pizza. 3282 M St., NW Washington, DC 202-337-1245 Pizzeria Paradiso Georgetown is proud to introduce Birreria Paradiso, a sixteen tap draft bar featuring 80 bottled selections of microbrews, artisinal and handcrafted beers from around the world. Enjoy pilsners, ales, lagers, and stouts in our newly renovated lower level dining room and bar, where you will be able to feast on our Quattro Formaggi Pizza and a Belgian tripel like Gouden Carolus, or a Bosco Pizza and a Saison Dupont on draft. Then, top off your meal with our vanilla gelato paired with North Coast's Old Rasputin Russian Imperial Stout. We will be offering our complete menu, wine list, and a full bar in addition to the new selection of beers. Most of our longtime favorites are available, including Rogue's Dead Guy Ale, Dogfish Head's 60-minute IPA on tap, and Moretti and Amstel Light in bottles. We will also be serving some standards like Corona,, Miller Lite and Samuel Adams. All of the new beers will also be available in the main dining room upstairs.
  12. Stopped by 7th Hill Pizza (next to Montmartre) a couple of hours ago. I walked in to look around, and they're giving away slices of pizza. I thought the pizza was pretty good (nice brick oven). Apparently they're still lacking an inspection before they can open for business fully. I'll be back when they are.
  13. I drove by this shopping center yesterday, and saw signage for Delia's, which will be opening soon. (They're hiring, so if you're looking for work, they have an email address on the sign which I didn't notice - if you blow this picture up, you might be able to see it.) Dec 18, 2017 - "Mediterranean Restaurant Delia's To Replace Tazza Kitchen in Arlington Ridge Shopping Center" by Chris Teale on arlnow.com
  14. Pizza has always been a source of contention in our household. I don't love pizza but can tolerate a good pie with fresh ingredients. My wife does love pizza and is perfectly happy with a Dominoes thin crust that leave me feeling both hungry and like I swallowed a bowling ball at the same time. But finding good pizza with fresh ingredients that has convenient takeout (that is highly subjective based on where you live and what you consider convenient) has always been a challenge. Pair this disagreement with the fact that my wife is pregnant (which means she wins almost any disagreement) - we end up doing takeout 5-6 nights a week instead of dining out, and our decent takeout options in Ashburn are limited means I've been branching out some lately - cue SpinFire. I've tried Custom Fuel a few times and was never a fan. It really seemed like a pizza that only took 2 minutes to make - lower quality ingredients and a bit undercooked and soupy for my tastes. So I walked into SpitFire with a mixture of trepidation and desperation, but the Post ranked it above average in their recent fast casual pizza article, so I figured why not. I was pleasantly surprised. Ingredient choices are solid and seem quite fresh, the crust was nicely chewy and had some flavor, and most importantly - it was fully cooked. They even tend to hold them up high in the oven at the end of cooking to get a nice browning on the cheese. The 'spicy' red sauce could use more than its current non-existent kick, but other than that, its a solid option for a 90-second pizza and has moved into the regular rotation. One word of caution - any time I've been to the Ashburn location its been very quiet (typically later in the evenings) - I'm not sure how the process would hold up during a busy lunch rush at the Rosslyn outpost.
  15. A joint venture between Cava and Mama Lucias in Park Potomac. Was at a preview party tonight.... 800 degree oven,good pizza's.- not quite orso or pupatello...but much better thah matchbox. And no corporate board driving the food. Had some spicy pork sliders, among other tastes. Should do great and a welcome addition to the wasteland of food in Potomac!
  16. jayandstacey

    Worst Pizza

    veering way off topic...Naw, I don't remember it being buttery either - that's just the running joke of how the whole place seemed - that plopping wads of butter might be an option. The worst pizza, to me, is Pizza Hut, where I think the crust tastes like a big sponge dipped in butter. I really don't know how people eat through it - and as you might tell from my posts around this site, my food standards for what's acceptable are REALLY low.
  17. I have got their pizza from DC (yes a nightmare) but recently ordered their "jumbo slice" a number of times at their FC location. Their dough is perfectly fluffy with a nice crunch and sauce has a nice red pepper infused taste.
  18. Jim Lahey, he of the great Sullivan Street Bakery and he who sorta brought no-knead bread to the masses, opened Co. back in January, 2009. Sometimes, places are open for a long time before I get there and such is the case with Co. But, I'm glad I did, and I probably will be back, for a pizza pretty much unlike any other in NYC, and pretty delicious, too. With our salads, we ordered the pizza bianca, which is way different from any pizza bianca we've ever had in, say, Rome... Then we got down to a Pizza Rosa, simply crushed tomato, garlic, fresh oregano and chili... And a Pizza Boscaiola, a bit more complex, with tomatoes, mozzarella, pork sausage, mushrooms, onions and chili... Now, don't necessarily go here thinking you'll get out cheaply. Of course, our party of 4 drank a little. Well, maybe a lot, with 2 bottles of wine and 2 draught beers (at the outrageous price of $8 a pint). We spent $100 a couple. YAMMV. Bottom line, though - a uniquely excellent pizza.
  19. I knew Papa Johns did very well in the DC region. I didn't realize they did this well per this article:
  20. A few weeks ago, I had an opportunity to attend a soft-opening for Il Canale in Georgetown. The restaurant is officially open now, but after searching this Forum I didn't see a mention of it. The restaurant features "2Amy" style pizzas made from a large brick pizza oven right near the main entrance. But it also has a menu of finer Italian food (with prices to match). My entree was the Bronzino in parchment, which was voted one of the best by our table. There were mixed impressions of other entrees. A seafood risotto was loved by some but found too salty by others. Two of our companions had steak, one filet and one rib eye. Both appeared to be well done and were enjoyed by those who ordered them. I had a piece of the rib eye and found it good but not remarkable. The wine list was still a work in progress at the time of my visit. If anyone's been there since the full opening perhaps they can share their thoughts. The service was a bit slow, but consistent with what I've seen at other soft openings. The waiting was made more than bearable though by house made bread which was fresh and warm (even at 9pm) and served with olive oil infused with roasted garlic and rosemary.
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