Last year, Frank Linn traded his mobile pizza oven, which he’d been toting to Maryland farmers markets, for this shoebox-size permanent space. He installed an oak-burning pizza oven, crafted light fixtures out of wood planks salvaged from a family barn, and branded the name of his new place into the wall. His handmade ethos extends to his puffy-crusted pies, too. Take the excellent Hot Mess, accessorized with a trio of cheeses—mozzarella, Gruyère, and Romano—plus deeply sweet caramelized onions, pickled jalapeños, and bacon that Linn cures himself. Or the plain, but not plain-tasting, cheese pie featuring tangy-sweet tomato sauce made from an heirloom recipe. There’s wine on tap, a few local beers, and not-too-sweet sodas in flavors like blood-orange/vanilla. No surprise, Linn makes those, too.
Where you can find it: 10417 Armory Ave., Kensington; 301-832-1065
Also good: Arugula salad with lemon vinaigrette; mixed greens with orange-sesame dressing and goat cheese; sausage-and-peppers, pepperoni, and bacon-and-egg pizzas.