Pete’s Apizza (1400 Irving St., NW; 202-332-7383) takes its cue from New Haven: Thin, crispy crusts are topped with a perfect balance of shredded mozzarella and fresh, zesty sauce. Nothing beats the southern-Connecticut-style white pizza studded with clams ($22.95). For an alternative to a slice or an 18-inch pie, try the Sorbillo’s Original, an elongated pizza turnover filled with salumi, ricotta, and mozzarella and topped with tomato sauce and a basil leaf ($7.95). Slice of cheese pizza $2.50, 18-inch pie $18.95.
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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.
