Pete's New Haven Style Apizza DC

Pronounced “AH-beets,” Pete’s New Haven Style Apizza sets itself apart from more familiar pie prototypes with a crunchy yet chewy, stone oven-cooked crust, irregular shape, and massive size. Combining their roots in fine dining with a dedication to fresh and simple Italian cuisine, Pete’s chefs make the gluten-free pizza crust in-house each day and top pies with savory sauce and locally-sourced toppings that are farm-fresh, organic, or made in house. Their artisan approach means that each apizza emerges with its own imperfectly round shape, primarily served in 18-inch whole pies, single slices, or doughy maps of ancient Greek city-states.

Pete’s menu also encompasses wheat- and egg-based pastas including goat cheese and basil ravioli, homemade lasagna, and spaghetti Bolognese. The fortress of feasting also channels the vibes of a neighborhood bar with a variety of draft and bottled beers, eclectic décor, and oven doors that bark out patrons’ names when they walk through the door.