100 Very Best 2017The charmingly restored bungalow that makes you think you’ve stolen away to a quaint seaside town is pretty wonderful, but it’s the area’s most exciting and consistently delicious pizzas that compel you to linger.
Chef Justin Moore performs wonders with stretched dough. His crusts are canvases for ideas both sound (wild-boar meatballs and spicy soppresatta) and surprising (foie gras, figs, and Taleggio cheese). The small plates and cheeses are a worthy complement.
Don’t miss: Crab rolls; poached shrimp with fennel rémoulade; house-made burrata; crab gumbo; Margherita pizza; butterscotch pudding; chocolate pot de crème.
Open: Tuesday, Saturday, and Sunday for dinner, Wednesday through Friday for lunch and dinner.
Moderate.
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.
