Every pizza at zpizza is freshly prepared, hand thrown, gently coaxed into the oven using soft birdcalls and pheromone trails, and fire-baked to crispy perfection. The dough is prepared fresh daily from 100% certified-organic wheat, and z is also happy to offer certified organic and gluten-free crusts, sating the pizza desire of the allergic, dieters, and wheat sympathizers. Toppings include award-winning Wisconsin skim mozzarella, MSG-free pepperoni, certified-organic tomato sauce, additive-free sausage, and fresh produce. Try a large ZBQ pizza (with barbecue sauce, mozzarella, barbecue chicken, roasted pepper, red onion, tomato, cilantro, and sweet corn; $20.95 for a large) or a chicken curry and yam rustica (with mozzarella, curry chicken, yam, mango chutney, raisin, and cilantro; $8.95). Vegans can delight in the Berkeley vegan, a faux-cheese veggie pizza (with marinara, veggie burger crumbles, zucchini, tomato, mushroom, red onion, and bell pepper; $10.50 for a small), and traveling tongues can sate their wanderlust with a mouthwatering Moroccan rustica (with pesto, mozzarella, roasted eggplant, feta cheese, caramelized onion, and pine nut; $8.95).
The expert chefs at Mamma Lucia of Reston populate lunch and dinner menus with authentic Italian dishes that were deemed worthy of the 2011 Taste of Reston Judges’ Choice Ribbon for Best Food. Lunch farers stare hunger in the face before beating it over the head with meatball-parmigiana ($8) and italian cold-cut subs ($8). Insalata di mare ($15) unites marinated shrimp, calamari, and scallops to swirl taste buds in a shark-less sea of flavor. For dinner, patrons satiate stomachs with house-made lasagna ($14) or ravioli rose ($14), swimming in marinara sauce with a hint of cream and imported parmigiano cheese. Alternatively, the vitello parmigiana ($20) combines breaded veal cutlet, tomato sauce, and cheese to halt hunger like a seafloor stop sign halts judicious submarine captains. In between forkfuls of mouthwatering cuisine, diners can relax in Mamma Lucia's casual dining room or hang loose while admiring one of the restaurant's many widescreen TVs.
Under the guidance of pie professionals Iris and Mike Wasserman, Pizza Stop's chefs handcraft batches of dough daily for pizzas in between artfully assembling subs, sandwiches, and pastas. The bacon pizza ($8.75 for 10", $14.75 for 16") rouses slumbering taste buds with a meaty wake-up call and the white pizza ($7.75 for 10", $12.75 for 16") eschews pigmentation for a savory, snow-hued canvas. Mouths can embark upon a Hellenic sojourn through the pita-swaddled chicken-souvlaki sandwich ($5.95), speckled with feta cheese, homemade ziti dressing, and tiny tomato Minotaurs. The steak-and-cheese sub ($5.75 for 7") quiets howling stomach sirens with a slab of 5-ounce rib eye and pastas such as lasagna ($8.95) toboggan down the esophagus. Diners can feel the breeze ripple through their knuckle hair in the outdoor eating area, weather and opportunistic clouds permitting.
Comet Ping Pong was featured on Food Network's Diners, Drive-Ins, and Dives and has garnered praise from local press, including the Washington Post, for its sustainably sourced fare, homemade pizza, young and energetic atmosphere, and rows of indoor and outdoor ping-pong and foosball tables that patrons play for free. Saucy starters such as the hot wings ($6) flap in time with tunes played live by local and international musicians in a family-friendly atmosphere, and bronzed dough disks such as The Smoky ($13) stuff jaws with bacon and smoked mushrooms until they stop gabbing about the performers onstage.