Eat Great Cheap 2018James Alefantis’s pizzeria is part late-night music venue, part neighborhood kiddo gathering place, part Ping Pong room. We’re here for the pizza, on thinly stretched, lightly charred dough. The crust is terrific, but what sets the pies apart most is the sauce from Toigo Farms tomatoes. It perks up everything from meatballs to garlic knots. Don’t skip the jerk-style wings with creamy horseradish dip. In fact, get an extra cup—it doubles as the perfect accessory for that pizza crust. Also good: Mama’s special dumpling; green-onion pancake; Beijing soy-sauce noodles.
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.
