Cheap Eats 2016: Pizzeria Orso

Cheap Eats 2016: Pizzeria Orso
Photograph by Scott Suchman.
Date-Night-Worthy Vegetarian-Friendly Good Drinks

Neapolitan-style pies have all but taken over Washington’s pizza scene, but few in our area bear the authoritative stamp of Verace Pizza Napoletana, the Naples-based organization whose mission is to protect the dish and the way it should be made. Pretty impressive, given that the chef who snagged the designation is Bertrand Chemel, a Frenchman who took up pizza-making two years ago. At this cheery, kid-friendly dining room, his rounds sport a crust that’s sturdy enough not to disintegrate under the buffalo mozzarella and other high-quality toppings. (Just try not to pluck off all the nickel-size coins of piquant pepperoni while the pie is cooling.) And the other accoutrements—lovely desserts, brittle, olive-oily crostini—show the work of an accomplished chef who doesn’t overlook the little things.

Also good: Ricotta dip with crostini; Caesar salad; burger with provolone and cheddar; Orso di Fumare pizza, with smoked tomato, roasted peppers, sausage, and scallions; Diavola pizza, with pepperoni; citrus-glazed doughnuts with Nutella cream.

See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.

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Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.

Anna Spiegel
Food Editor

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.