James Alefantis’s cavernous pizzeria is part gathering place for Cleveland Park intellectuals with toddlers in tow and part hangout for scruffy twentysomethings knocking back cans of DC Brau. The biggest draw? The misshapen, blistery-crusted pies that come out of the wood oven. We’re partial to the Yalie, scattered with fresh clams and spritzed with lemon, and the Hottie, with jalapeños and pepperoni. We always start with an order of fall-off-the-bone dry-rub wings served with creamy horseradish sauce. Outside the Buffalo-and-blue-cheese category, they’re some of the best in town.
Also good: Meatballs in red sauce; Smoky pizza with smoked mushrooms, smoked mozzarella, and bacon; calzone with roast pork, provolone, and broccoli rabe; salted-caramel/praline ice cream; tin-roof sundae.