Jump to content

Search the Community

Showing results for tags 'pizza'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Todos son Bienvenidos Aquí.
    • Todos son Bienvenidos Aquí.
  • Restaurants, Tourism, and Hotels - USA
    • New York City Restaurants and Dining
    • Los Angeles Restaurants and Dining
    • San Francisco Restaurants and Dining
    • Houston Restaurants and Dining
    • Philadelphia Restaurants and Dining
    • Washington DC Restaurants and Dining
    • Baltimore and Annapolis Restaurants and Dining
  • Restaurants, Tourism, and Hotels - International
    • London Restaurants and Dining
    • Paris Restaurants and Dining
  • Shopping and News, Cooking and Booze, Parties and Fun, Travel and Sun
    • Shopping and Cooking
    • News and Media
    • Events and Gatherings
    • Beer, Wine, and Cocktails
    • The Intrepid Traveler
    • Fine Arts And Their Variants
  • Marketplace
  • The Portal

Calendars

There are no results to display.


Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Interests


Location

Found 156 results

  1. 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. Looks so promising!
  2. 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).
  3. This family-owned place has been around since 1993 - it is tucked away at the end of a strip-shopping plaza at the opposite end from Outback. Carpool Herndon is 200' away. They are open for lunch and dinner daily. The food is good or good+; just have not been there enough recently to expand. The place is clean and service is friendly. Atmosphere is a little dated, but you will always be greeted as if you have been there before. I had not been in some time, just kind of fallen off our radar, and stopped by last week for a nice lunch. Specials are posted daily and their bread fresh baked. Food comes out efficiently and you can tell they have a lot of regulars.
  4. 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.
  5. I could not find a topic for Monterey's Pizza in Alexandria. They just opened a new location about a block away from their old location. They are going to have a patio, they have some inside seating (not huge about 7 tables of various sizes). Beer and wine license coming. We have tried DRP, Lost Dog (our previous favorite), Lena's and Monterey's so far has been our favorite delivery/eat in pizza that we have found so far in the Alexandria/Del Ray area. the crust has nice char, I think the toppings are really good. The staff is really nice, delivery is fast. We have eaten in their new location and while not amazing ambiance wasn't bad, we watched baseball and ate some pizza. I think the sauce is better than Lena's, crust is better than Lost Dog, and I am not sure why exactly, but as a whole I find it better than DRP. Anyway, just my two cents.
  6. Facebook event is here. Enjoy appetizers + 4 great Neapolitan Pizzas, paired with 5 delicious Italian wines! Featuring Davide Megna from Impero Wine Distributors (formerly of Amici Miei)Price Per Person $39 including tax and service. Space is Limited, RSVP At: wine@pizzacs.com MENUSmoked Mozzarella AranciniRocket - Mozzarella, Grape Tomato, Arugula, Parmesan, Lemon Juice, Basil(Paired with Pinot Grigio/trebbiano Impero -Abruzzo)CS Margherita - Tomato , Buffalo mozzarella, Basil(Paired With Rose` Collevento, Cab/Merlot- Friuli)Sorrento - Tomato, Mozzarella, Parmesan, Soppressata, Red Onion, Basil(Paired With Gragnano Cantine Federiciane- Campania )Sonia - Tomato, Mozzarella, Spinach, Roasted Peppers, Red Onion, Mushrooms, Olives, Basil(Paired with Barbera D’Asti Duelilu- Piemonte)Jonny - Parmesan Cream, Mozzarella, Ricotta, Ham, Basil(Paired with Negroamaro Conti Zecca - Puglia)
  7. @eatruneat and I were feeling good, but in need of a snack after doing a wine tasting at A Litteri and scoring several bottles - seriously, if you like Italian wine, you need to check out A Litteri. They won an award as the best selection of Italian wine outside of Italy a few years ago. Anyway, we sat down at the bar and were warmly greeted by co-owner Antonio. I ordered a glass of wine and @eatruneat ordered the 'Stellina Sprotz'. After trying her drink I immediately regretted ordering wine. Made with DC distiller Don Ciccio & Figli's Amborsia liqueur and a few other ingredients, it was a light, slightly sour orange delight. I looked down the bar and realized that everyone else had one except me. We ordered the Cotto & Funghi pizza and were a little surprised when it came out uncut. Two seconds later a server dropped off pizza cutter, which didn't totally solve the issue. The tray the pizza is served on has a bit of a lip, which makes cutting the crust a challenge. Once cut though, the pie was delicious. The sauce tasted close to Marcella Hazan's tomato sauce with a hint of sweetness and velvety texture and the toppings tasted very authentic. Unfortunately we were time constrained and that was all we were able to try, but will be back to try more and this time I'll get myself a Stellina Sprotz.
  8. Edan Macquaid, long-time pizzaiolo at 2 Amys, is partnering with the owners of 2941 to open a pizzeria in downtown Falls Church. The name is to be determined, and the location is best kept off-the-record for now. This has been in the works for some time, and, at least on paper, has the potential to be one of the most exciting restaurants to open in 2008. Look for Macquaid back in action as a full partner, serving up wood-fired Neopolitan pizza - possibly with DOC status - antipasti, a full selection of beer and wine, possibly a liquor license, an exhibition kitchen, and seating at the bar. Not all details have been resolved, and I don't wish to overstep my bounds, so this is all I feel comfortable saying for now. Congratulations to everyone involved, and we'll see you soon. Cheers! Rocks.
  9. Yet another one we have tried a couple of times. The setting is very decent with both indoor and outdoor seating areas. The menu focuses on pizza, some Italian dishes, and some sandwiches. Overall the food quality is hit or miss and I recommend the pizza over the rest of the food. That being said, the pizza at Arucola cannot carry the jock of both Comet and 2 Amys that are reasonably close.
  10. 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.
  11. Need a place to take out a few NY style pizzas to Springfield, preferably between 95 and Burke. Any ideas? Yelp is sending me to Malek's right near the mixing bowl if anyone's tried that.
  12. 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.
  13. Officially open: Jan 9, 2019 - "Old Dominion Pizza Company Opens along Lee Highway" by Alex Koma on arlnow.com Swung by for dinner on Monday. Available slices were limited to pepperoni and cheese, in both traditional slice and Grandma style (and gluten-free which I did not try). Summary judgment: this is decidedly a step down from Upper Crust, which was itself middling in quality but at least creative. That said, I won't write it off -- they just opened like a minute ago and they're calling it a soft launch. Also given the owner's restaurant experience, I'm optimistic it'll improve with time. I'm desperate for a decent (not expecting greatness) slice option in my neighborhood. It may be sacrilege to say, but The Italian Store's slice game is forgettable, in contrast to their whole pie ability.
  14. How is the Trader Joe's pizza dough? I have been thinking about buying some but I am always hesistant b/c I am not sure how long it is sitting in the cooler. I usually buy my dough from Vace.
  15. 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.
  16. Hey everyone--I hope you'll forgive this little plug for a friend of mine. I live in Columbia Heights and can attest that new blood is sorely needed over there, as our dining options are pretty limited. James O'Brien (former owner of funky-but-defunct music venue Staccato in Adams Morgan) has changed venue and flavor. His new venture will focus on brick oven pizza and other cafe fare at the corner of Park Road and 11th St. NW in Columbia Heights, near the Tivoli and the new Giant. The new place is called RedRocks and is scheduled to open in February. Besides brick oven pies at a reasonable price-point, RedRocks will also feature a full bar with tasty beer (look for some good Belgians), a brunch menu, and outdoor patio seating.
  17. Out here is the "country" the co-owner of Fireworks, Patrick Dihn, opened Oak Stone Pizza in Winchester. It is a wonderful addition to the city. with of course great pizza, and surprisingly good wings. Hopefully its success with encourage other restaurateurs from NoVa to make their way out here.
  18. 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
  19. 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.
  20. 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.
  21. I was reminded of the goodness of W&M this weekend when a friend suggested it for dinner. I've gone for lunch in the past, and have always been happy I did. It isn't a cheap lunch, but their breads and pastas are top-notch, and should be your focus. For dinner, Cristina and I shared the pasta special of the day, duck confit stuffed pasta (I can't remember the name of the pasta, but it was kind of a fat tubular ravioli) in a sage butter, and the roasted carrot pizza. I've somehow never had a pizza here, but they do it right. Nice chew and char to the crust. They describe it as Neapolitan style, though I think it's a bit more substantial than that (no soupy center). My pizza came with thin slices of carrot, Fresno chile, and cilantro. The base used Point Reyes Toma cheese and a nice, rustic dukkah (that is, larger chunks of nuts, not super-finely processed). Great flavors and textures. Interesting cocktail menu, and a fairly extensive selections of wines by the glass. I didn't ask to see the full wine list, but apparently there is much more to choose from than what's on the main menu.
  22. 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.
  23. Talk about getting lucky. After driving from Jim Thorpe to Philadelphia, and touring the Philadelphia Museum of Art, we checked into Cambria Hotel with plans to go out to dinner in a couple of hours. Two hours later--not wanting to get up, get dressed up, or get in the car--I began looking online for carry-out. I found the Nomad Roman website, where I saw photos of delicious-looking, thin-crust pizzas. We ordered four pies: Spicy Soppressata, Spicy Sausage, Trenton Tomato Pie, and Marinara. All were fabulous, with thin, wood-fired crust and fresh, organic toppings. The standout, for me, was the Trenton Tomato. My second favorite was the Spicy Sausage, which was sweetened with caramelized onions. All of the pizzas were nearly as good the next day, when we enjoyed the leftovers for both lunch and dinner.
  24. 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/
×
×
  • Create New...