To understand chef Mike Friedman’s more-is-more culinary vision at these twin pizzerias, you need to order his garlic knots. The semolina dough is brushed with lemony garlic butter, spiraled like a cinnamon roll, then fried and drenched with not only more butter but also ultra-rich Parmesan fonduta. The pizzas, cooked in a deck oven, are sturdy-bottomed and superlative—especially when arrayed with things like buffalo chicken, Gorgonzola, and ranch. Not everything reads like a stoner’s dream: There are elegant dips and salads, too. The Navy Yard location puts on one of our favorite brunches in the area. Moderate.
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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 Logan Circle.
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.