Why go: The true test of a pizza maker’s skill? The no-frills Margherita. This sunny, wine-savvy restaurant nails it with a chewy crust, a drizzle of olive oil, and just the right ratio of cheese to sauce.
What to get: Pizza, plain or topped with a spicy mix of meats (the Salsiccia); Alsatian pizza, a white pie with pancetta and caramelized onions; fat meatball sliders; arugula-pear salad to cut the zestiness of the rest of the food.
Best for: Taking the kids (it’s loud, and they love the tree of cupcakes); sharing pizzas and a bottle of Prosecco with friends, on the patio if the weather is nice.
Insider tip: Calling just before you show up to get your name on a waiting list (there are no reservations) can cut your wait time in the small dining room.
>> See all 2010 Cheap Eats restaurants here
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.
