100 Very Best 2017Some folks are probably wondering how on earth a bungalow that made its reputation on pizzas could snag a spot so high on this list.
Well, that bungalow is one of the most inviting getaways you’re going to find that doesn’t also cost a small fortune, the mood even on a weekday night has a feel-great buzz, and those brick-oven pizzas are spectacular—the region’s best.
But this isn’t just a pizzeria and wine bar.
The chef, Justin Moore, is a big-time talent, albeit a self-effacing one—one reason you might not know his name. He has a terrific palate and an unerring sense of what goes together, which is why his simple food, such as a warm ball of hand-pulled mozzarella, is so much more satisfying than nearly everyone else’s and why his more involved dishes are never fussy.
Don’t miss:
- Warm olives
- Clam-and-pumpkin curry
- Tuna tartare
- Pizzas, including the Spotted Pig (soppresatta and boar meatballs) and the San Daniele (prosciutto and pickled peppers)
- Butterscotch pudding
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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
