Cheap Eats: Moroni & Brother’s

Why go: Owners Jose and Reyna Velasquez, who worked at Pizzeria Paradiso, serve up delicious wood-fired pizzas and simple Salvadoran cooking in a neighborhood spot as homey and comfortable as the food.

What to get: Diavola pizza with tomato sauce, sweet and jalapeño peppers, red onion, mozzarella, and sausage; Diosa pizza with fresh basil, chopped tomatoes, mozzarella, ricotta, and pine nuts; and traditional Salvadoran carne deshilada, a pile-up of marinated flank steak, fried eggs, tomatoes, onions, peppers, rice, and beans.

Best for: Those who think that going out for a good pizza needn’t be a serious pursuit.

Insider tip: The restaurant makes deliveries, a rarity for this caliber of pie.

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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.