Washington Deli, Washington

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.