At this Courthouse spinoff of Leesburg’s upscale pizza-and-beer joint, we went beyond our usual order—the Smokey Blue pizza, with Gorgonzola and balsamic—and tried a few other pies. The Fire Cracker, with pepperoni and olives, was a welcome addition to the table, but the Segundo, with apples and an Alfredo-like sauce, was heavy and bland. Starters were erratic: Blue-cheese risotto fritters were flavorless, but creamy spinach dip and spicy-sweet wings were the stuff bar-food dreams are made of.
This article appears in the August 2011 issue of The Washingtonian.
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.
