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.