Why go: The rectangular, biscuit-crusted, smoked-provolone-topped pies at this legendary Adelphi pizza parlor (not to be confused with the Ledo chain) represent the area’s contribution to pizza culture. New Yorkers and Chicagoans may be mystified, but this 55-year-old place cranks out one of the region’s most distinctive and addictive tastes.
What to get: Less is not more when it comes to toppings here; it pays to load up your pies. One of the more satisfying combinations is ham and pineapple. There are two bacon options, precooked and raw—the strips cook on top of the pie—and either one in combination with green olives and onions makes for a supremely tasty pie.
Best for: Convening a group of friends or family for pitchers of beer and pans of pizza.
Insider tip: The rest of the menu is skippable.
>>See all 2010 Cheap Eats restaurants 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.
