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Posted

Red Hound Pizza has officially opened after a successful soft launch last week. 

Owned by partners Andrea Alvarez and Charbel Abrache, Red Hound Pizza offers square pizzas created using the partners’ favorite aspects of Roman and Sicilian pizza-making with locally sourced ingredients, including freshly milled flour from local and regenerative sources.

Abrache is the former head pastry chef at D.C. favorite Seylou Bakery, where he led his team in developing recipes using whole-grain flour and alternative grains and created the popular pizza program.

https://www.sourceofthespring.com/takoma-park-news/2829100/takoma-park-welcomes-red-hound-pizza-after-busy-soft-opening/

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Posted

Like Ruthie’s All Day, I wonder if this may just be the right restaurant in the right place at the right time.

Edit: After reading meatwad’s reply (below), I realize my paragraph (above) is ambiguously worded. When I wrote “may just be,” I meant “may well be” (optimistic) not “may only be” (judgmental). I was musing solely about potential popularity (Ruthie’s is tremendously popular). Red Hound Pizza sounds like it could be special; Ruthie’s is more like a smaller, homier version of Sweetwater Tavern (which South Arlington desperately needed).

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Posted

Red Hound is singular work that happens to be neighborhood oriented. Akin to Pizzeria Beddia 1.0.

Don, Ruthie's is good for reasons you listed. People have good food in a pleasant room there. It's a wonderful neighborhood restaurant. 

I find small places with the owner's hands in the dough, that express care, special in ways that escape my ability to write about them. It's so rare to have a place with so much skin in the game, especially in DC. This is a cozy space with a few seats and a counter, adjacent to the soft serve machine, work tops and oven. Charbel is right there baking, Andrea spreading cheer. I will, and have, drive(n) across town to eat at Red Hound.

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