Eat Great Cheap 2015Have friends who won’t shut up about how pizza is so much better in New York City? Get them to pipe down with a trip to these storefronts (and a GW University stall), where one slice can equal dinner and a single pie could serve a party. The places get pretty wild with toppings, and some (e.g., chicken Parm or Korean chicken pizza) are more successful than others (paneer tikka). You’ll make your best case with the basil-strewn Margherita or the puffier, square Grandma pizza—both show off the enviable crust and excellent red sauce. Also good: Supreme pizza; pepperoni pizza; buffalo-chicken pizza; garlic knots with red sauce.
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.
