Back in 2007, The Washingtonian food critic Todd Kliman examined the pizza boom that had started to take over Washington. Since then, the boom has transformed into a full-fledged golden age—one which we recently celebrated with our Pizza Pool contest.
One of the frontrunners of the area’s pizza renaissance is Café Pizzaiolo, owned by former Smithsonian culinary director Larry Ponzi. The Crystal City pizzeria has built a reputation on its crisp crusts and unfussy pies, which are more street than boutique. Ponzi’s spicy spin on the New York-style pizza, the Diavala, is one of the most popular items on the menu. The dough is prepared with a sourdough starter and later topped with whole-milk mozzarella, Italian sausage, and roasted peppers. If reading this is making you hungry, just wait until you see Ponzi demonstrate how to make the pizza in our video below.
Hello. Can you please get recipe from Restaurant Eve for Papri Chat. Who knew Chef Armstrong’s spin on Indian cuisine would be the best dish from our evening their last night.
Posted by: Terry, Dec 12, 2009 06:42:04 AM
Is there a way that you can find out how to make Coastal Flats’ HongKong style Sea Bass? When my mother visits from Maine, she always visits the restaurant for this. She has tried everything to recreate the recipe, but there is something that she is missing every time.
We would both LOVE the recipe.
thank you
Posted by: Sarah, Dec 02, 2009 08:49:07 AM
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