Food

Cheap Eats 2010: Mia’s Pizzas

100 places that offer great food at low prices.

Why go: The true test of a pizza maker’s skill? The no-frills Margherita. This sunny, wine-savvy restaurant nails it with a chewy crust, a drizzle of olive oil, and just the right ratio of cheese to sauce.

What to get: Pizza, plain or topped with a spicy mix of meats (the Salsiccia); Alsatian pizza, a white pie with pancetta and caramelized onions; fat meatball sliders; arugula-pear salad to cut the zestiness of the rest of the food.

Best for: Taking the kids (it’s loud, and they love the tree of cupcakes); sharing pizzas and a bottle of Prosecco with friends, on the patio if the weather is nice.

Insider tip: Calling just before you show up to get your name on a waiting list (there are no reservations) can cut your wait time in the small dining room.

>> See all 2010 Cheap Eats restaurants here

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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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