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.
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.
Located a few steps from the C&O Canal in the heart of Georgetown, this upscale eatery specializes in authentic Southern Italian cuisine and Neapolitan-style pizza. The sleek, modern dining room is accented by vibrant blues, while the pizza kitchen and wood-fired oven imported from Naples are situated up front for all to see. Pies are made within strict accordance of Verace Pizza Napolitana regulations, which require the use of imported mozzarella di bufala, San Marzano tomatoes and ‰ÛÏ00‰Û� flour. While pizza is the main draw at Il Canale, the restaurant also features a full menu of Italian classics like gnocchi, spaghetti al pomodoro and chicken marsala. The ‰ÛÏterrazzo,‰Û� or rooftop patio, offers views of the canal and is a good choice on spring and summer evenings.
It starts with dough made from scratch each day. Chefs continue the pizza-making process by ladling on sauce made in house from freshly peeled Italian tomatoes, basil, oregano, garlic, and a pinch of salt. Whole-milk mozzarella then melts around gyro meat, eggplant, sausage, and other toppings in the rippling heat of an oven. Washington Deli’s owners supervise the entire process, drawing on pizza expertise accumulated during formative years spent in New York. Their workers rush from the kitchen, carrying paninis, boxed lunches, and platters—including vegan and gluten-free options—to fuel workplace parties or collapse the flimsy tables of rival offices.
Family owned and operated, Zorba's has been preparing fresh and wholesome dishes since 1984. Main bites include modestly priced sandwiches, salads, pizzas, and other entrees. Equip your grabber mitts with a classic falafel ($7.95), gyro ($7.95), or herbivorean vegetable pita wrap filled with grilled cucumbers, tomatoes, Greek olives, bell peppers, and tzatziki sauce ($7.75). Please Poseidon with a trident-friendly salad such as the classic Greek ($6.75 regular), or top your standard Grecian greens with a few slices of gyro with the Delphi salad ($10.75). Freshly made specialty pizzas ($15.35–$18.25) are great to serve a table of hungry Spartans who, after the first bite, have been known to exclaim, "This. Is. Pizzzzaaaaa." Accompany your meal with a glass of red, white, or retsina wine (a pine-resin-flavored white) ($3.95 per glass), and sweetly cap it all off with baklava ($4.35), traditional galaktoboureko ($3.75), or other memorable dessert options.
Aria Pizzeria & Bar alleviates daytime stress with an assortment of hearty happy-hour fare and drink specials served in a casual atmosphere boasting high-definition TVs and occasional live music. Large cheese and pepperoni pizzas ($12–$14) form an absorbent foundation for 16-ounce drafts of Stella Artois ($4) or a signature Dark n' Stormy cocktail ($5). Fill the gullet of a large group or a massive Super Soaker with a 60-ounce pitcher of on-tap Jose Cuervo margarita or Jeremiah Weed sweet tea and lemonade ($20 each) and relax in one of more than 100 outdoor seats in the Ronald Reagan Building courtyard patio. Customers that use their Groupon for Saturday-evening dinner can feast on forkfuls of baked lasagna ($9.75) or saw through the crusty exterior of a blackened-chicken sandwich with provolone cheese and aioli ($7.75). The eatery's sociable staff will also gladly validate your parking or decision to become a rodeo clown.