Food

Cheap Eats 2008: Mia’s Pizzas

Why go: Is there a better, more consistent pie in this newly pizza-mad town than the boutique pizzas at Melissa Ballinger’s surprisingly chill cafe? The dark-blond crust, anointed with a drizzle of olive oil after baking, would be terrific without sauce or toppings, and the mostly local, high-quality ingredients shimmer with freshness.

What to get: A small plate of broccolini, vividly green and dressed like a salad; lightly sauced beef-veal-and-pork meatballs, alone or in a trio of sliders; arugula-pear-and-Gorgonzola salad; among the pizzas, the simple Mia’s or Margherita, the spicy Arrabiata, the mussel-topped Di Mare, or the Salsiccia, shingled with slices of pepperoni and sausage.

Best for: Parents who want to eat well but need to feed little ones, too.

Insider tip: Wednesday is half-price-bottle-of-wine night.

Open Tuesday through Sunday for lunch and dinner.

See all Cheap Eats 2008 restaurants 

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Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.

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