Why go: A wood-fired clay oven turns out artisanal flatbreads with crispy crusts and unusual, well-chosen toppings at this pizzeria. Fixings are local and organic, the wine list rivals that of some cafes, and the place has a laid-back ’70s vibe.
What to get: Bright salads such as the Evolution, with local lettuces, sesame seeds, and ginger-tamari vinaigrette; among the flatbreads (they don’t call them pizzas), a version with Virginia country ham, apple, arugula, and cheddar, or the Punctuated Equilibrium, with roasted peppers, goat cheese, and rosemary; apple pie crisped in the clay oven and dolloped with Moorenko’s honey-lavender ice cream.
Best for: Diners who are inclined to view a locavore-minded pizzeria as a welcome trend, not as pretentiousness.
Insider tip: Monday is half-price-wine night. Other deals include $3.99-a-glass wines and $2.99 drafts during happy hour at the bar (Monday through Friday 4:30 to 7, Saturday and Sunday noon to 7). Don’t be put off by lofty prices for flatbreads—they’re meant to be shared, as are salads and desserts.
Open Monday through Friday for dinner, Saturday and Sunday for lunch and dinner.
>> See all of the Cheap Eats 2009 here
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.
