In a departure from the usual Neapolitan pies, the pizza here—available by the slice and big enough to fold in half—channels New York with thick, puffy crusts.
This article appears in the April 2011 issue of The Washingtonian.
In a departure from the usual Neapolitan pies, the pizza here—available by the slice and big enough to fold in half—channels New York with thick, puffy crusts.
This article appears in the April 2011 issue of The Washingtonian.
