Marc Vetri is one of the most revered chefs in Philly. At this pizzeria, his first foray into DC, his pies are thin, crispy, and, if they’re hot out of the oven, among the city’s best. (They don’t stand up so well to carryout.) We like the lightly bubbled and charred crusts arrayed with nickel-size rounds of pepperoni and oregano; a springy mix of shaved asparagus and truffled vinaigrette; and four cheeses, including Gorgonzola and fontina. Then there’s the rotolo—think of a cinnamon bun, but instead of the sweet stuff it’s laced with mortadella, ricotta, and pistachio pesto. Also good: Salsiccia pizza; cannoli.