Eat Great Cheap 2016 Vegetarian-Friendly |
 Date-Night-Worthy |
 Good Drinks |
The red-tiled beauty that anchors this narrow dining room is the Maserati of wood-fired pizza ovens. Imported from Naples, it runs hotter and cooks more evenly than its competitors. So whether you order a straightforward Margherita or a more embellished Calabrese, with olives, basil, and anchovies, you can expect tender crusts with just a bit of char. The casual, art-filled space is a friggitoria (fry shop), too—we love the creamy Ping-Pong balls of mozzarella, the prosciutto-studded potato croquettes, and the gooey cheese-and-eggplant arancini. For those who want to sidestep the line that snakes out the door, a fixture during dinner, carryout pizzas travel well.
Also good: Fried calzone; sausage-and-onion pizza; eggplant Parmesan.
See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.
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.
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.
