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From Our Editors
Chefs toss mounds of dough in the air to form even disks and sprinkle on ingredients such as meatballs and jalapeños before sliding the fledgling pizza into a stone oven. When not building their signature pies, the chefs at Birraporetti's Arlington ladle pesto sauce onto jumbo cheese ravioli and bury grilled jumbo shrimp in tangles of fettuccini noodles. Hearty house specialties include grilled pork chops, served with a pillow of mashed potatoes for a postmeal nap in the dining room or underneath the brick arches on the outdoor patio. As a live jazz musician plays guitar during Sunday brunches, the chefs cover long tables with made-to-order omelets and waffles, breakfast tacos, and pork chops.
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