The New Haven-style pies–these aren’t the eight-inchers crafted in artisanal pizzerias–sport locally sourced ingredients and benefit from an attention to detail evident in crispy-chewy crusts, zesty sauce, and fresh toppings. Order a whole pie–our favorite is the garlicky white clam–or by the slice, which we like topped with sausage, mushrooms, and garlic. The Sorbillo’s Original, a turnover stuffed with cured meats, ricotta, and tomato sauce, is filling and flavor-packed. Seasonal antipasti are as healthy as they are tasty and have included artful creations such as an earthy truffled asparagus and a bright fennel-frisée-and-grapefruit salad.
Also good: Vegetarian Sorbillo; crispy goat-cheese salad; fried-eggplant pizza; strawberry-filled cannoli; house-made iced-tea-and-lemon sorbetto.
Open daily for lunch and dinner.
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.
