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Found 72 results

  1. 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
  2. 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.
  3. 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.
  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. 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.
  6. 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?
  7. 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
  8. 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/
  9. 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
  10. 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.
  11. 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).
  12. 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.
  13. So a place called Acqua al Due is coming to a space across 7th Street from Eastern Market formerly occupied by two clothing stores. (Just up the block from Montmartre.) (Here is a blurb.) Has anyone eaten at this place, the original of which is in Florence and an outpost of which is in San Diego? I can't imagine this is bad news, given that neither Dottie's nor A&A Athletic had attracted my disposable income while they occupied the space. But how good is the news?
  14. Enjoyed a lovely meal at Etto last night, thrilled to have this restaurant in the neighborhood. It embodies so much of what neighborhood restaurants should be -- run by seasoned, local chefs and restaurateurs (Obelisk, Two Amys, Standard/soon-to-be-called Garden District)... relaxed and friendly... excellent food and drinks. On display at the bar are beautiful antipasti. Last night included: swordfish belly; squash blossoms stuffed with faro, raisins and pine nuts; Roman artichoke bottoms; cauliflower; a rabbit roulade; peas and pancetta; and more. Also on the bar is a big punch bowl of house made "adult" punch. The wood-burning oven for the pizza is going non-stop. We started at the bar (got there about 6:45pm and there was already a wait for tables, they don't take reservations), then were seated at a table for 6 to share with another couple. Not a problem for my friend and me -- spacious and we had enough privacy to enjoy our meal and conversation while making new friends. Peter Pastan was behind the counter all night, and kept a careful and close eye on everything going on, from bar to oven to kitchen to staff to diners. Our meal: Squash blossoms: By far the best of the antipasti we had; a wonderful blend of flavors and textures -- the first time I've enjoyed squash blossoms that weren't fried, scrumptious. Cauliflower: Tasty, but couldn't quite place what made the florets orange-red, very mild in flavor. Roman artichoke bottoms: A favorite, loved this version -- the bottoms were filled with what tasted like a blend of parsley, lemon and something savory, possibly anchovies (?). Pizza ala Romana: Tasty pizza crust, crispy where it should be, lovely and chewy where it should be. I understand they mill their own wheat and mix in spelt. Gives it great texture and taste. As for drinks, we kept things simple. A nice prosecco in retro glasses. We left around 9:30pm and the place was jammed. Noise level might be my only negative, but that's typical of most places now, so it is what it is. Will definitely be going back to Etto and, hopefully becoming a regular if I can get a seat. And I love the idea of having a place within a few easy blocks where I can order delicious and, in some cases, unique antipasti to bring home to enjoy as well. Interested to hear what others think of Etto...
  15. Neapolitan Pizza in Tysons: Crust Pizza. If I missed this place already covered, my apologies. Recently opened in the Tysons area 1/2 block off Route 123 and Old Courthouse. It is next door to the ABC store. If you want a great pizza and do not want to drive to Falls Church (Orso), or DC (2 Amys) or (Paradiso), give this place a shot. Decent seating and all new space. TVs usually have a soccer match on or NFL on Sunday. You order at the counter and they bring out your food. This is very casual, but also very good. Beer available. If you want a true wood-fired experience it is worth a shot. Reasonable $$ and salads are decent as well. Parking lot is in back of the restaurant.
  16. I've been to Mamma Lucia once. (In Bethesda -- don't know if there's more than one.) I was in a big group that included children not sprung off by me. It seemed like a perfect place for kids. The staff and clientele were tolerant and friendly. And, I might add, my entree was delicious. It was a pasta with a spicy pork sauce -- can't recall the name. But when it was served, the following things occurred: (1) I thought, "Wow, that's big, I'll never finish it"; then (2) I thought, "Wow, that was big, I can't believe I finished it."
  17. 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
  18. Washingtonian with the story: "New Details on Tony Conte's Anticipated Restaurant: Inferno Pizzeria Napoletana" by Anna Spiegel on washingtonian.com
  19. 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.
  20. Not for long. District of Pi, the DC branch of St Louis-based Pi Pizzeria, launches their food truck this month, and opens their Penn Quarter location in March on Pi day. Their specialty? Chicago deep-dish. The First Pizza Eater created something of a stir last fall by declaring it to be the best deep-dish yet, to the consternation of his hometown.
  21. Ōath Pizza, a Nantucket based pizza restaurant opened their first franchise in the metro area at Mosaic. They have seven locations in the Boston area and plan to open a couple more in DC proper over the next year. We stopped by for a quick lunch and had half a simple salad ($4), half a cheese pizza ($6) and a 11 inch pepperoni pizza ($9.5). They hand stretch and grill their pizza in avocado oil. We throughly enjoyed the good amount of char on the thin crust pizza. Additionally, the 11 inch size was perfect for an adult and the half size was good for a kid. Ingredient quality and taste was flavorful and filling. It's a welcome addition to the pizza scene in DC and definitely jumps into the top ten for the area especially considering that it is fast food.
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