Enzo Algarme and wife Anastasiya Laufenberg have graduated from their successful pizza cart near the Ballston Metro (on hiatus) to this strip-mall storefront. Against a backdrop of neon street-punk art, Algarme mans a wood-fired oven—imported from Italy—that produces thin, doughy-edged crusts supporting such toppings as imported buffalo mozzarella, peppery arugula, and top-notch meats. While consistency can be an issue, a 1,000-degree blast-cook means you don’t wait 20 minutes for a pizza—one of the cart’s only drawbacks.
Don’t miss: Margherita and prosciutto-and-arugula pizzas; sausage panino.
For a full review of Pupatella, click here.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
