At this pizzeria from the guys behind Olazzo and Gringos & Mariachis, we forgo the usual charcuterie platter in favor of the more creative vegetable board. The array—which could itself serve as dinner—includes roasted carrots with salsa verde and quinoa brittle, fried cauliflower, beets with mint, and whipped feta. When it comes to pies, it’s all about the bubbly-crusted Margherita. Also good: Buffalo Brussels sprouts; meatball sliders; fig-Gorgonzola-and-prosciutto flatbread; Alsace pizza with Gruyère and pancetta.
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.
