Why go: This comfortable pizzeria in an old train depot lists many of its ingredients as local, nitrate-free, and organic. But the wood-fired pies have more than virtuous ingredients—they’ve got innovative topping combinations, flavorful crusts, and a large selection of Belgian and craft brews to go with them.
What to get: The meaty Quattro Carni pizza; Segundo pizza with white sauce, bacon, smoked mozzarella, and apples; bruschetta trio; bacon-wrapped barbecue shrimp; house salad with toasted sunflower seeds, Gorgonzola, and dried cranberries; Italian hoagie; mac and cheese with ham and peas; dessert stromboli, often made with strawberries.
Best for: A come-as-you-are hangout.
Insider tip: The best pizzas have creatively combined toppings. A lunch special offers a six-inch pizza and a salad for $7.95.
>> 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.
