100 Very Best 2019Are we seriously telling you to make a special trip for a pizza bagel? Yes. Yes, we are. The version at this nouveau Jewish deli puts the microwaved stuff to shame, thanks to its sweet and chewy wood-fired bagel and bright red sauce, fresh mozzarella, and nickel-size pepperoni. (The owners are also behind Timber Pizza.) In fact, those bagels make a terrific base for pretty much anything, whether a breakfast sandwich stuffed with bacon, apple cream cheese, and potato chips or a simple slathering of candied-salmon cream cheese. Riffs such as pastrami fried rice and a turkey cheesesteak are worthy, too. Venture here on weekends at your own risk: The line stretches far out the door. Inexpensive.
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.
