Potomac Pizza’s chefs toss and stretch fluffy, nonfat, and cholesterol-free dough into pizzas lauded by the Washington Post for “returning pizza to its good name” in a world of national chains. The DC-area pizzerias create each pie with freshly-made sauce and a selection of 24 toppings, such as grilled chicken, eggplant, feta cheese, and Canadian bacon. Potomac Pizza’s kitchens also whip up calzones, and other Italian specialties such as lasagna and veal parmesan, served in Potomac’s dining rooms or nestled into boxes for takeout and delivery orders.
[[m:####Il Pinito Trattoria
Miniature electric chandeliers help illuminate the crimson walls in Il Pinito Trattoria's dining room, which proudly announces its Old World roots with displays of wicker-wrapped chianti bottles and grape-vine trim along the ceiling. Back in the kitchen, the cooks demonstrate their passion for Italian traditions by rolling homemade meatballs from ground veal and crowning platefuls of toothsome pasta with spicy marinara and alfredo sauces. Their pizzas emerge from ovens with cheese that bubbles like a jacuzzi full of cheese or laden with such toppings as eggplant, sausage, and mushrooms.
Looking beyond a strict Italian focus, the restaurant also hosts live Latin jazz jam sessions on Thursday nights.:m]]
The enticing aroma of wood-fired pizzas wafts throughout the natural wood dining room at Fontina Grill. Diners can order these pies piled high with succulent shrimp fra diablo, vodka sauce, or truffle oil, and the Italian offerings don't end here. The menu features linguini with clams, eggplant parmigiana, and parmesan-crusted veal. On weekends, brunch dishes appear in the form of nutella-topped dessert pizza, wild mushroom omelets, and crab cakes with poached eggs. Diners can pair their meals with drink specials, or opt for catering in the event of a special occasion or if they decide to hibernate for the rest of winter.
The high levels of artificial preservatives and chemicals in modern pizza are the number-two cause of crow’s feet and dry mouth in America. Today's Groupon gets you $20 worth of fresh, organic pizza for $10 at zpizza, an oasis of natural, full-flavored pie in a wasteland of modern preservatives. zpizza offers bubbly pizza that’s safe for vegans, vegetarians, the gluten-shy, and snooty gourmands. Handcrafted rusticas join hot and cold sandwiches, crisp salads, and pasta on a menu full of organic options.A: Awful pizza. B: Bad Pizza. C: Crummy Pizza. D: Dad, I don’t eat pizza, I’m vegan now. E: Eat it, Stephanie, your mother worked hard on that pizza. F: Forgivably bad pizza, made by enthusiastic children.G: Gosh, this pizza is bad. H: Hey, everybody! I found an almost-untouched pizza on the bus!I: Insufficient portions of pizza. J: Just kidding, I’m not dying. I just wanted you to come over because I can’t finish this pizza. K: King Ralph wouldn’t even eat this pizza, and Wikipedia defines him as an “easy-going slob”! L: Lackluster pizza. M: Mediocre pizza.N: Not very good pizza. O: Okay pizza. P: Pizza (Italian, pronounced pit.tsa) is a world-popular dish of Italian origin, made with an oven-baked, flat, generally round bread that is often covered with tomatoes or a tomato-based sauce and cheese. Other toppings are added according to region, culture, or personal preference. Originating from Italian cuisine, the dish has become popular in many different parts of the world. A shop or restaurant that primarily makes and sells pizzas is called a pizzeria. The phrases pizza parlor, pizza place, and pizza shop are used in the United States. The term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff.Q: Quietly hand me the pizza, and no harm will come to your beloved tarantula. R: Respectable pizza. S: Satisfactory pizza. T: Tony! Why come’a you don’t talk’a with’a fake Italian accent for the nice’a customers? U: Unexpectedly good pizza.V: Very good pizza. W: Whoah, who made this pizza, an angel? X: X-rays are a government conspiracy to increase your xenophobia and make you purchase xylophones. Y: Yikes! This pizza is so good it’s scary! Z: (see above)
In the mines of northeastern Pennsylvania, workers heave loads of clean-burning anthracite coal and ship them to businesses such as Coal Fire, where chefs scoop the same coal into their 900-degree ovens to bake pizzas and wings. Before baking the pies, the chefs hand-toss the aged dough, then cover it with one of three original sauces and thick, house-made mozzarella cheese, as well as only the freshest produce and toppings such as sun-dried tomatoes and pepperoni. Outside the kitchen, servers slide across the polished floorboards, delivering platters of steaming pizzas and frosty drinks from the full bar.