Downtown diners will have another fast-casual option when Veloce pizzeria opens in late spring. The spot at 1828 L St., NW is a spinoff of Ruth Gresser’s Pizzeria Paradiso, one of the early Neapolitan-style spots in Washington with current locations in Dupont, Georgetown, and Old Town Alexandria.
While traditional Neapolitan pies are a staple at the more formal restaurant, Veloce’s custom-designed oven from Maryland-based Marra Forni allows the kitchen to produce thin-crust rounds in a matter of minutes without live fire (fun fact: the gas-brick creation clocks in at over 6,000 pounds). The menu of personal-sized pies will be served for breakfast and lunch, and will include set creations like the Rooster—basil pesto, goat cheese, house-made chicken sausage, and peppers—as well as customizable sauces and toppings largely made in-house or sourced from small producers. Guests can also pick between four crusts: white, whole wheat, mixed grains, and a gluten-free option. Rounding out the pizzas will be a selection of calzones, sandwiches, and salads.
While an exact opening date hasn’t been set, look for a late spring debut.
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.
