Pizza in District of Columbia

Select Local Merchants

Growing up in Rome, Savino Recine became accustomed to a weekly tradition among his family and close friends. Every Sunday, relatives would gather and leave the city for a meal at one of the countryside restaurants alla fine del mondo—"at the end of the world" in Italian. The memories of these rustic Italian meals stuck with Recine after he became a chef. He founded a restaurant, built a menu of hearty Old-World recipes, and named the eatery Finemondo in honor of his attempt to re-create the flavors of the Italian countryside a world away. By and large, the Zagat-rated eatery’s menu sticks to faithful re-creations of iconic staples. The chefs make everything from spaghettini and cavatelli pastas to meatballs and mozzarella in-house, lending homestyle flavors to the entrees and antipasti. They occasionally use those flavors in innovative ways and design new dishes. Calamari meatballs are flavored with their own ink, and the caprese hamburger can arrive with an intensely spicy blend of calabrian hot peppers, eggplant, and porcini mushrooms. Flagstone walls, vaulted ceilings, and massive still-life paintings of artichokes, onions, and cured meats all lend Old-World charm to a dining room that already has plenty. The restaurant's wooden accents include a latticework that divides the rooms and walnut furniture imported from Italy via giant slingshot.

1319 F St NW
Washington,
DC
US

Though the design in Fire & Sage’s dining room exudes modern elegance, the eatery’s kitchen relies on a decidedly more Old-World device: a wood-fired brick oven. Serving as the kitchen’s cornerstone, the oven bakes signature flatbread pizzas whose flavors range from the classic pairing of mozzarella and basil to an eclectic mélange of sopressa, pepperoni, chorizo, and goat cheese. These upscale twists on finger food represent Executive Chef Stephen Malfatti’s entire menu of refined American classics such as crab-cake sliders on potato rolls, sage-marinated organic chicken over sweet-potato risotto, and sea scallops topped with wild-mushroom ragout. As a starter, the gooey artichoke dip was described as “so generous with lump crab, we imagine it comes from the recipe files of Daddy Warbucks,” by the Washington Post. Regional microbrews join domestic and international beers on the drink menu, which also boasts eight signature cocktails ranging from a tiramisu martini to a cucumber-based concoction with Skinnygirl vodka. Inside the Washington Marriott at Metro Center, diners sit at high-top tables in the bar area or in plush, lime-green booths with giraffe-print accents in the dining room. The colorful booths and chairs play elegantly against the golden-hued wood of the walls and floors, all of which are illuminated by oversize hanging lamps.

775 12th Street Northwest
Washington,
DC
US

After visiting Ella's Wood Fired Pizza, a reviewer from the Washington City Paper went over the moon for its signature crust. Baked in the eatery's namesake oven, Ella's Neapolitan-style thin crusts are "perfectly crisp with a hint of smoke," while touches of olive oil and sea salt lend "tremendous flavor." Of course, the fixings atop that flavorful foundation are equally swoon-worthy. Ella's cooks handcraft nearly 20 specialty pies, from the di mare's pairing of pesto and shrimp to the bosco's medley of roasted tomatoes and roasted-garlic puree. The culinary team also yields decisions to diners, who can customize pizzas with 40-plus ingredients?including fingerling potatoes and vegan soy cheese?along with the option for a gluten-free crust.

Alongside pizzas, the kitchen staff specializes in traditional and creative Italian dishes, from mushroom ravioli with roasted red pepper sauce to risotto balls filled with gooey mozzarella. Plentiful beer and wine options complement meals, which unfold in a cozy interior with rustic Italian touches such as stone columns and a corner reserved for napping gondoliers.

901 F St. NW
Washington,
DC
US

At Ristorante i Ricchi, owner Christianne Ricchi re-creates the traditional Tuscan flavors of her family's trattoria in Cercina, Italy, where she honed her cooking craft more than 20 years ago. The resulting menu of handmade pastas, prime aged beef, and grilled seafood and fowl garnered the Insegna del Ristorante Italiano?a certificate of culinary authenticity?from Italian president Oscar Luigi Scalfaro.

In keeping with Christianne's Tuscan roots, the rustic decor at Ristorante i Ricci evokes the ambiance of a country villa. Terra-cotta tiled floors share warm hues with murals depicting garlands of greenery and trompe l'oeil architectural details. In the open kitchen, chefs sear meats with embers from the same oak-fueled flames that warm the dining room from the finished side of the wood-burning hearth. In the front room, floor-to-ceiling windows filter natural light through lush potted plants, giving the dining area a garden-like feel and?along with the complimentary valet parking for dinner guests?contributing to the relaxing atmosphere of a visit.

1220 19th St NW
Washington,
DC
US

Owner Med Lahlou took the U from U Street and combined it with the beginning of his last name and a restaurant he owned named Tunnicliff's to form Ulah Bistro, according to the Washington Post. Ulah's chefs, who have more than 20 years of culinary experience, handcraft American cuisine, pleasing palates from coast to coast to the pizza-laden streets of New York and back.

Fresh seafood steers the menu ocean-side, with fresh shrimp, scallops, and calamari enlivening linguine, and seared tuna and Atlantic salmon sweeping up the hearty new york strip steak in their currents. In the eatery?s brick oven, golden-brown pizzas sport combinations such as Ulah?s signature medley of crab, tomatoes, olive oil, and parmesan. Alternatively, a make-your-own option lets pizza-lovers personalize pies with vine-ripened tomatoes to reflect their rosy cheeks, or sun-dried tomatoes to reflect their third-degree sunburns.

1214 U St NW
Washington,
DC
US

When customers face the daunting decision of what toppings to pile on to their pizzas, Washington Deli Pizza and Catering offers this advice: “Start simple, then branch out.” In its profile for WUSA 9’s “The Best I’ve Ever Ate” series, the eatery suggests sampling its hearty New York–style slices to find a favorite. Chefs make their own dough and sauce daily, crisping crusts with meatball, spinach, feta, and other toppings. Soy-cheese pizzas offer vegans and vegetarians dairy-free options, and slice meals offer fast fare without having to lasso a food truck full of tamales.

Along with pizzas, the deli packs paninis, wraps, and other staples on the sandwich menu with fillings like capicola ham, grilled crab cake, and muenster cheese. For family parties or office lunches on elevator appreciation day, the catering menu lodges cold cuts on party trays or in boxed lunches.

5830 Georgia Ave NW
Washington,
DC
US