Great New Restaurants 2010: Pizzeria Orso

25 places that are making the Washington dining scene better than ever

At this colorful place—the valedictorian of the area’s Neapolitan pizzerias—pies are thin in the middle, puffy on the edges, and prone to soupiness due to authentic buffalo mozzarella. It shares owners with the formal 2941 restaurant, and the devotion to quality feels the same. When one of pizzaiolo Edan MacQuaid’s pies is spot-on—which is often—his sourdough-infused crust layered with salami and fresh vegetables makes for one of the area’s best pizzas. Unlike the small plates at DC’s 2 Amys—MacQuaid’s alma mater and one of Washington’s pizza benchmarks—the ones here are lackluster. Cannoli, however, are nearly as good as the terrific pies.

Don’t miss: Margherita, Diavola, Vongole, Cotto e Funghi pizzas; pistachio and chocolate-chip cannoli.

For a full review of Pizzeria Orso, click 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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