100 Very Best Restaurants 2013: Menomalé

Di Ettore Pizza (chef's special). Photograph by Scott Suchman.

At this low-key pizzeria, in a bandbox of a space near Catholic
University, the sparsely topped Neapolitan-style pies are—at their
best—models of lightness, freshness, and balance. The gorgeous crusts
narrow to a razor’s edge in the center and poof like a balloon on the
Pizzaiolo Ettore Rusciano repurposes some of his dough
to make excellent sandwiches,among them a variation on ham and cheese
(prosciutto and buffalo mozzarella) stuffed inside lightly charred
flatbread. The well-curated beer list, which features 20 independent
brews, is worth exploring.
Don’t miss: Affetata
(a plate of cured meats, cheeses, and olives); pizzas: Tacchino (smoked
turkey, mushrooms), Bianca (porcinis, Parmesan, prosciutto cotto), Di
Ettore (cherry tomatoes, arugula, prosciutto); tiramisu; orange sorbet.
Open: Monday and Wednesday for dinner, Thursday through
Sunday for lunch and dinner.

100 Very Best Restaurants 2013

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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.