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Found 77 results

  1. H & Pizza recently opened between 11th and 12th on H (right next to Taylor Gourmet) and seems to offer a good new option in the neighborhood. You can see the menu here. The place isn't large, consisting of 5-6 communal tables with 6 seats each, and definitely has a more industrial decor, like it's neighbor. My favorite thing about the menu is that the most you will spend on a pizza is $8.64, no matter how many toppings you order. I don't think it's comparable to the Neapolitan places around town, but it is made fresh in front of you and served piping hot. It's also a fairly large personal pizza that could probably be split (although maybe 2 pizzas for 3 people would be an ideal serving). You start with an option of traditional, whole grain, or multigrain crust, followed by an option of 6 different sauces and 6 different cheeses. You then have an option of unlimited toppings from about 8 different proteins, 12 different pre-bake toppings, and upwards of 15 different "finishes and oils." If that is all too overwhelming, the menu also offers 9 different suggested combinations, along with a few salads as well. I decided to opt for one of their suggestions on this first trip and went with the FARMER'S DAUGHTER (Spicy Tomato, Housemade Mozzarella, Hot Sausage, Farm Eggs, Spinach, Parmesan Reggiano, Red Pepper Chili Oil) on multigrain crust. When you step up to order, you choose your crust and then are able to view all of the fresh toppings spread out on your pizza before it is scooted into the oven. A few minutes later it emerges from the other side and the finishes are applied before it is handed over. I was particularly impressed with the flavor of the hot sausage and the nice kick from that alongside the sauce and the chili oil. The eggs cracked on top were perfectly cooked to ooze out as the slices were separated. The crust also had a better flavor than I was expecting and I'd be curious to try the whole wheat next time. My +1 ended up creating his own and had trouble limiting himself in toppings as he added sopprasetta, sausage, mushrooms, roasted peppers, caramelized onions, prosciutto, and basil. Surprisingly, it turned out pretty well and not as heavy as it would seem. I look forward to returning and experimenting with some of the more interesting toppings, such as putting together a white pizza with goat cheese, prosciutto, and fig marsala topping, or something with shrimp and pesto perhaps.
  2. 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. We also make Palle di Riso (crunchy rice balls stuffed with peas, veggie crumble and cheese), Panzarotti - potato croquettes stuffed with mozzarella, Neapolitan-style pizza (we do not have a wood-burning oven, but use the same recipe and the ingredients as pizzerias in Naples). The food we serve is the authentic Neapolitan STREET food, just like you find on the streets of Naples. Our food establishment is a STREET CART, not a restaurant, so the prices are more than reasonable. We have been open for about 1 week in the neighbourhood of Ballston, in Arlington, VA just outside the Metro station, at the corner of Stuart and 9th streets. We are only open Mon-Fri for breakfast and lunch right now, from 8 to 3:30, but soon will be open until 8pm. Come to give us a shot! Anastasiya and Enzo pupatella.com myspace.com/pupatella1pizza
  3. Now that's the crust I remember. I didn't put that as a subtitle to this thread on a whim. It's the gosh-darned truth. There are a lot of places in the DC area that claim NY-Style Pizza and 99% of those claims are complete bullshit. The remaining 1% come oh-so-close but no cigar. Today I had it in, of all places, that deadly, strip of foul restaurants on S. 23rd Street in Crystal City between Eads and Fern. Cafe Pizzaiolo opened up quite recently in a building on the corner that has seen businesses come and go over the past 5 years or so. I would have skipped right by this place because everything on that strip just sucks patootie. But then I saw this review in yesterday's paper and, lo and behold, I'm familiar with the owner from a past life. Owner Larry Ponzi is one of the people responsible for the restaurant in the National Museum of the American Indian. And while it may not be fine dining, Mitsitam Cafe is one of the most unique and worthwhile places to eat in this city simply because of its special menu highlighting a broad array of Native American ingredients and recipes. That venture alone shows that Larry has class and vision. Cafe Pizzaiolo, the restaurant he just opened on his own proves he has talent. He makes two kinds of pizza, NY-style and Neapolitan. Personally I wasn't a fan of the Neapolitan. But I wouldn't hesitate to suggest you try it, as your taste may differ. My problem is that NY style is far and away my preference. And Cafe Pizzaiolo's NY style is far and away better than any NY style pizza I've had in the area. (For the record, my preference has always been Vace, but as I said above, close but no cigar). Great crunch. Great resistance. Great chew. Just enough shimmering oil from the sausage. Wonderful yeasty flavor. Fresh tomato sauce and shredded mozzarella. Pepperoni and roasted garlic also topped my selection today. If you get it, and you should, be sure to keep it simple. The menu has a lot of toppings available that I consider questionable, such as pineapple and chicken breast, but I'm more of a purist and would also make the possession or sale of cinnamon raisin bagels a capital crime if given the chance. Hey, so when is Bebo's pizza oven going to be running? Who cares anymore? Unless you are allergic to NY style pizza, why even consider putting up with all the service issues at Bebo? Drinkie drinks? Aside from the fresh brewed iced tea, today there were five red wines and four white wines (including a prosecco) to choose from. All Italian and not a single cute animal on the labels. By the glass from 5-8 dollars, bottles run $19-$29, but if you choose to take your bottle to go instead of dining in the restaurant, that bottle price drops almost in half. Beers? I didn't see any drafts, but the bottle list is nothing to sneeze at. No Bud or Miller in the bunch. Bell's Two Hearted or Oberon. Dogfish Head 60 Minute IPA or Indian Brown Ale. Peroni. Fuel Cafe Stout from Lakefront Brewery in Wisconsin. All about $4.75/bottle. The dining room is pleasant. Warm wood and colorful abstract oil paintings. Neon light accents and Italian advertising posters. I think it was a coffee bar, Starbucks-type knockoff before Cafe Pizzaiolo opened and you most definitely will see some resemblance. It definitely has that cafe feel. But as any Rays the Steaks diner will tell you, "who cares about decor?" (I'm also stuck thinking of George Costanza saying, "Eyebrows? Who cares about eyebrows?") This is the kind of pizza that can be baked early in the day, left out on a tray stand and eaten by the cut slice hours later and still taste great even if it's not reheated. And he sells it by the slice too! In a world surrounded by crap delivery pizza, Pizzaiolo delivers too. So now there's no need to order delivery from anywhere else if you're in the neighborhood. Larry is an independent local businessman who lives in the area and clearly takes pride in what he does. He is EXACTLY the kind of person who needs the support and word of mouth by people like us. And he wants to hear what you think, too. So be sure to tell him. Bottom line.......consider a visit to Cafe Pizzaiolo. If you take Metro, it's only about an 8 minute walk from the Crystal City station and essentially is no farther than going to Bebo or any of the other spots there on Crystal Drive. It's just a couple blocks further away from the river. If you like it, post it. If you don't, send me a PM first so I can come and choke you with a cinnamon raisin bagel before you have a chance to type your first vowel. ETA: This is $20 Tuesday country, pardners.
  4. 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 comes from their Facebook page, which shows the delivery of their Stefano Ferrara oven in July and predicts an October opening date.
  5. Just received this from a colleague at work: Get ready for DC's newest restaurant from Bob Kinkead! View this email in your browser Coming soon from Bob Kinkead! Washington DC's James Beard Award Winning Chef Bob Kinkead announces the opening of his newest Italian seafood concept, Ancora. The pop-up concept located in the Watergate complex at 600 New Hampshire Ave NW, Ancora is Chef Kinkead's vision of an Italian Trattoria. Boasting house made pastas along with Chef Kinkead's famous seafood delicacies, Ancora will offer antipasti and sharing platters of salumi and crudo. While featuring the fresh fish and shellfish Kinkead has become famous for, Ancora will also include preparations with an Italian/Mediterranean flavor. Ancora is certain to become a destination not to be missed in the capital's dining scene. Ancora's menu will change frequently to reflect seasonal, locally sourced, impeccably fresh seafood and produce. Executive Chef Jeffery Gaetjen, formerly of Kinkead's, will be at the helm of this kitchen, assuring the same attention to quality and consistency that made Kinkead's a Washington DC landmark for 20 years. Ancora's bar program will focus on classic cocktails and will feature modern interpretations of libations utilizing Italian aperitifs, wines and spirits. The wine list will consist of mostly Italian wines, featuring varietals from some lesser-known Italian wine producing areas and selections from Europe and the United States. With it's unique location directly across from the Kennedy Center, Ancora will be the perfect place for pre and post theater dining. As the weather warms, the expansive patio overlooking the Potomac River will be the perfect spot for happy hour with friends, or to catch up over a lovely dinner with a beautiful view. Stay tuned for an opening date coming in February. We can't wait to see you at Ancora! 202.333.1600 info@ancoradc.com www.ancoradc.com (coming soon!) Copyright © *2013* *|Ancora|*, All rights reserved. You are receiving this email because you are a loyal fan of Chef Bob Kinkead! Our mailing address is: *|info@ancoradc.com|* unsubscribe from this list update subscription preferences
  6. So Jon and Ankur thought a Sunday afternoon about 3p would be a good time for a DR invasion. Weekday evenings would also work, but I think traffic makes Sunday more likely to gather a food crowd. I'm proposing March 29th. Before I go create a topic, can I get a few people to say "sure, I'll go on that date"?
  7. Per PopVille, the restaurant space formerly known as Chipotle and Cereal Bowl will become Tino's Pizzeria. Not a lot of information available yet, not even on their website. From what I can glean from their Instagram account, they are using flour from Hayden Flour Mills, also used by Pizzeria Bianco. They will also have an octopus pizza.
  8. The only place to go right now is Scarr’s on the LES. That little write up doesn’t do it justice. Hands down the ultimate NYC pie. Also their subs and Caesar salad and natural wine list in a setting that is so throwback are perfection.
  9. While I have never made it to New Haven, I have certainly seen it on TV and have wanted to make a trip to try the clam pie. According to the MoCo Show, in late 2020, a location will open at Montgomery Mall!!!!
  10. 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/
  11. Who else is excited for some Jersey-style pizza? Tweet from @AllPurposeDC leading to this article: "Where to Eat in 2016" by Jed Portman on gardenandgun.com (featuring a paragraph about All Purpose).
  12. Anyone else tried this place yet? I've been twice. The food is very good (the pizza is really good). Service needs work.
  13. I can't find a thread for Timber Pizza Co., so I'm starting a thread for the first time! The bf, two friends, and I tried Timber (in Petworth, on Upshur St.) about a month ago, shortly after it opened. For a place that had just made the brick-and-mortar leap from a truck-hauled oven, Timber was impressively strong out of the gate. It was crowded on that Sunday night, and we were wary when we saw that you order at the counter and then hope to find space at the communal picnic tables. (Unless you manage to grab seats at the small bar in the back, where you can apparently order from the bartender.) Luckily, our hovering paid off and we snagged a table before our pizzas arrived. (If we lived in the neighborhood, we'd be doing regular take-out.) Everyone was super friendly, and the woman at the counter was helpful in recommending how much to order. We went with empanadas, three pizzas, a sharing-sized salad, and two large-format cocktails. It turned out to be a pretty ideal amount of food; we ended up with a few leftover slices to take home. (Which definitely didn't make me sad.) I really enjoyed the corn, sweet red peppers, spring onions empanadas, because how can you go wrong with that vegi combination in a crisp pizza dough shell (especially with the spicy pineapple chups, which I used for my pizza crust as well). The friends like the pork ones too. The JMD salad (sugar snap peas, spearmint, salad greens, radishes, lemon-honey vinaigrette) was lovely, a bright, crisp contrast to all the dough we were consuming. With our friends deferring to our pescatarianism, we settled on the Asher (tomato sauce, smoked mozzarella, fresh mozzarella, roasted corn, hot peppers, smoked paprika, micro-cilantro), the Munday (olive oil, provolone, mozzarella, squash blossoms, sugar snap peas, honey ricotta, garlic chips, spicy honey), and the Ty Brady (crab, corn, potatoes, Old Bay). The crust had nice char and chewiness, and I loved the creative topping combinations. All were delicious, and we disagreed on how to rank our favorites, which is always a good sign. (I was particularly pleasantly surprised by how much I liked the spicy honey on the Munday.) We didn't linger so that others could have our seats, but luckily the Twisted Horn is just a few doors down and has excellent cocktails (if too many mosquitos on their outdoor patio that night!). But we'll be back.
  14. 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.
  15. I just finished a couple of slices of mushroom and pepperoni pizza I brought back from Pennsylvania. I forgot how much good pizza is to be had in the area in and around Philadelphia. Not the very best pizza you could ever eat--and not artisan gourmet pizza--but walking into a pizza shop off the street and walking out with a tasty pie kind of pizza. Capitol Hill just does not have that. When I first got the pizza yesterday afternoon, it was a little too soggy but quite satisfying. After a night in the fridge, it made perfect cold pizza for breakfast, lunch, and now dinner. One pie: $15 and change=4 meals. Not a bad deal. I have to say, I think I actually prefer leftover cold pizza to pizza to steaming hot. I just walked into this place [Gaetano's, 210 S. Springfield Rd., Clifton Heights] because I was nearby and hungry, but it turns out it gets some pretty rave reviews, at least here and here and on Chowhound. From my research, I learned that I should ask for my pizza a little well done (that probably would have helped with the slight sogginess) and that having the cheese under the sauce (where I was at first having trouble determining if there was cheese on it) is their trademark. A nice touch when I picked up the pie was that the woman behind the counter lifted the lid on the box so I could see that it was what I had ordered.
  16. I noticed that Piola (Pizza) is opening in Rosslyn next to Cafe Asia. I'm sure it's just some international corporate mess (their other U.S. locations are in Miami and New York), but has anyone ever been who can tell me something more?
  17. 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
  18. My friend in Hollywood told me that there is a place there called Pizzeria Mozza which may have the best pizza in the world- topping even pizzeria bianco. has anyone on this board been there? my friend said the baker nancy silverton spent 5 years researching on how to make the perfect crust. the restaurant is co-owned by mario batali. my friend said the wait to get reservations in about a month (for pizza!?!). he also said they opened an Italian osteria next door serving more pasta that has an amazing mozzarella bar. Mozza website
  19. I visited on a beautiful day last Saturday. My three friends and I got in line at about 4:40pm, which we were afraid was too late to get one of the 40 pizzas of the day. There were about 20 people ahead of us, and we didn't know how many would be ordering multiple pizzas. The restaurant officially opens at 5:30pm, but they opened the door at 5:20pm. We placed our order for two pizzas (one with tomato sauce, cheese, sausage, and mushrooms and one arrabbiata) at around 5:40pm and were instructed to return at 8:50pm to pick up the pizzas. There's one guy (Joe Beddia) making the pizzas and a limited number of ovens in which to cook them, so the orders stack up and the pick-up times stretch later and later into the night. We arrived a little before our pick-up time hoping our pizzas might be ready a few minutes early, but they were pretty accurate in terms of the time the pizza would be ready. We ate slices of each pizza in the car, pretty much straight out of the oven. I thought the pizza was above average, but I think most pizza is good (so maybe I'm not the best judge). I'm not interested in Domino's or Papa John's, but I certainly enjoy Ledo's. I'm not sure the Beddia pizza was worth the rigamarole. Straight out of the oven the pizza kind of reminded me of Pete's Apizza with its crisp crust. The toppings were generous, and the crust stood up to them, which I appreciated. I thought the arrabbiata was too spicy, but that's probably just my personal preference. I enjoy spicy foods but maybe not spicy pizza. I don't know. I enjoyed the pizza (again, I enjoy most pizza, maybe 75% of pizza), but I didn't think it was life changing, and I'm not sure it was worth the rigamarole to obtain. But it was good. Joe Beddia and his one staff member who takes the orders and gives pick-up times seemed nice. I'm curious to know if anyone else has visited and what they think.
  20. Taylor Charles Steak and Ice (from the Taylor Gourmet guys) opened on December 12 on H St. We happened to stop by yesterday to check it out and it was pretty busy. First off, I think the decor is funky and fun. The graffiti and street lights and picnic-style tables certainly evoke the outdoor atmosphere of many of the Philly cheesesteak places. There aren't a ton of seats, but it is similar to other places up and down H. The basic choices are ribeye, chicken, or portabello, wit or witout onions, and a choice of cheeses (provolone, American, whiz, or homemade white whiz). Adding mayo, tomato, and lettuce is an upcharge, plus some options for other toppings. There are also maybe 9-10 options of "specialty" sandwiches where they've put some combinations together. And a couple of hot dog options as well. Fries are available plain, with whiz, or with sloppy joe topping and whiz. My +1 and I each had the ribeye, wit, with white whiz, and we split an order of sloppy joe fries. I think we both agreed that the flavor was good (from the bread to the steak, onions, and whiz), but we both prefer our cheesesteak meat to be a bit more chopped. I realize this is a personal preference, and there are places in Philly that do both chopped and whole pieces. I also realize ribeye is not a lean cut of meat, but I had far too many pieces pull out of my sandwich (making for some huge and awkward bites) and too many bites that were too chewy. I'm not sure if you can ask them to chop it more finely or not, but if not, I think I may steer towards one of the chicken sandwiches next time. The fries were good, but nothing spectacular (and were not that large of a serving for nearly $5).
  21. M&N's Pizza is so weird and yet so awesome. It is in a micro turret shaped building. They sell beer, too. They make mostly average pizza. But they make two pizzas of note. One of them for the pure awesome hilarity of it and the other because it actually tastes good! My coworkers discovered this place years ago and it has become the defacto place the company orders pizzas from for office things. Office lunches or meetings. Whatever. Like I said, most of it is just so blerghishly average. But the guy running the place is so friendly and nice that you just want to buy more stuff from him. He's infectious. That being said they make a cheeseburger pizza. I know, I know. What the hell?! Close your eyes, breath in the vapor through opened mouth and nose, as you inhal-o-latch in to the first bite and what do you think? McDonald's Cheeseburger. I kid you not. It's probably been 15 years since I had one of those things. Maybe longer. But it somehow is so universally known that it just is. This is that cheeseburger in pie form. Pure awesome hilarity. The other one, despite having average crust, sauce and cheese, is the Spicy Thai pizza. I am not really a fan of thematic pizzas, but I'm game to try it. It may not be exactly Thai, it is pizza after all, and even though the flavors are not purely authentic Thai, it oddly scratches the bizzaro itch you did not know you had. It's a devious pizza because all you really want is the flavor and not the average crust. Is it a place you want to go to and eat? Maybe not, at least maybe not more than a few times, but I'll bet you'll be back if only for the guy running it and that damn Spicy Thai pizza.
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