Complimentary wedges of Grana Padano–dusted pizza dough set the mood at Bertrand Chemel’s sunny Italian place. Not all dishes are inexpensive, but portions are generous and it’s easy to leave satisfied on a budget. Go for crunchy calamari, a bountiful chopped salad, or eggplant Parmesan over twirls of spaghetti. We tend to refrain from loading toppings onto the Neapolitan pies and let clean flavors—buffalo mozzarella, basil—shine. Also good: Fried artichokes; meatballs and polenta; capricciosa pizza; diavola pizza; Negroni.
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.
