Faccia Luna Pizzeria is the kind of a place where you're just as likely to spot cozy couples splitting pasta dishes à la Lady and the Tramp as groups of friends clicking wine glasses over shared pizzas. The pies at this trio of urban trattorias bake in wood- or gas-fired ovens manned by chefs who have earned their whites at the Culinary Institute of America. Across three locations in Virginia and Pennsylvania, the kitchen crew also prepares casual Italian eats such as salads and grinder sandwiches served in an upscale bistro atmosphere.
Having served scrumptious pizza and flavorful pasta for nearly 30 years, Delia's Mediterranean Grill & Brick Oven Pizza has garnered a loyal following based on its Old World entrees and hospitable atmosphere. Delia's menu is packed with entrees concocted from traditional family recipes, starting with tasty pizza-pies. Delia’s has a secret recipe for its dough, which is “chewier, sweeter and thicker than the thin style that's in vogue,” according to the Washington Post. Try the Famagusta pizza, baked with halloumi cheese, caramelized onions, and fresh tomatoes ($11–$15). Or, forget circular edibles and mine for delicious chunks of sausage in the rigatoni norcina, where penne pasta and a cream sauce provide sanctuary for Italian sausage and mushrooms ($14). For dessert, there’s the coppa spagnola, vanilla and cherry gelato swirled together underneath a palatable pile of Amarena cherries ($6).