Food

Great New Restaurants 2010: Pupatella

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

Enzo Algarme and wife Anastasiya Laufenberg have graduated from their successful pizza cart near the Ballston Metro (on hiatus) to this strip-mall storefront. Against a backdrop of neon street-punk art, Algarme mans a wood-fired oven—imported from Italy—that produces thin, doughy-edged crusts supporting such toppings as imported buffalo mozzarella, peppery arugula, and top-notch meats. While consistency can be an issue, a 1,000-degree blast-cook means you don’t wait 20 minutes for a pizza—one of the cart’s only drawbacks.

Don’t miss: Margherita and prosciutto-and-arugula pizzas; sausage panino.

For a full review of Pupatella, 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.