100 Very Best Restaurants: #43 – Etto

Etto mills their own flour in the restaurant for stellar pies. Photo by Scott Suchman


It’s the hyper-attention to detail that elevates this sun-drenched Logan Circle pizzeria. Order rosé vermouth and you’ll get not only a glass of the stuff—which was deliciously conceived by the restaurant’s original owner and bar manager—but a big siphon bottle of soda water so you can top it off as you sip. Order the luscious oil-cured tuna belly, and a bottle of house-made vinegar arrives, too. The thin, nicely blistered pizzas? They’re made with house-milled flour. Get them arrayed with clams and chilies or soppresattaand onions, and be sure to graze heavily on Italian cheeses, anchovies, and the daily-changing salads and vegetable dishes. 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.