100 Very Best Restaurants: #11 – Inferno Pizzeria Napoletana

Vanilla soft-serve at Inferno Pizzeria Napoletana. Photograph by Scott Suchman

You might not typically stray beyond your own neighborhood for pizza. But Tony Conte’s pizza is destination pizza. The former Oval Room chef traded a fine-dining career for a wood-fired oven in the burbs, and his pedigree still shows. Neapolitan-style pies with chewy crusts showcase the best farmers-market finds or, better yet, white truffles from Alba. A stellar lineup of appetizers, including roasted-cauliflower “carbonara” and king-oyster mushrooms mimicking pulled pork, are worth a road trip on their own. Same goes for the dreamiest soft-serve around. Moderate.

Ann Limpert
Executive Food Editor/Critic

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.

Food Editor

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
Food Editor

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.