100 Very Best 2017
100 Very Best 2019
Eat Great Cheap 2018Timber Pizza got its start with a mobile wood-fired oven at farmers markets, so it’s no surprise that local ingredients play prominent parts in its permanent Petworth home. “Neapolitan-ish” pies are dressed up with seasonal vegetables plus nontraditional toppings like pumpkin seeds or hot-pepper/nectarine jam. Order at the counter, then settle in at one of the communal picnic tables, at barstools, or on the indoor porch swing for a lucky two. The copper-domed oven in the center of the rustic-industrial dining room isn’t just for pizzas—empanadas and waffle cones for gelato sundaes get a fiery touch as well. Inexpensive.
Also great: Butternut-squash empanadas; slow-roasted-pork-and-pickled-jalapeño pizza; “the Turu” pizza (salami, apples, and hot-pepper jam); “Green Monster” pizza (pesto, feta, zucchini, and kale).
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
