5 Best Pizzerias in the DMV

In our household, we like pizza. A lot. Part of this is due to the fact that we each grew up in pizza-crazy regions of the country (New Jersey and Philadelphia, respectively) and part has to do with the fact that pizza makes a relatively inexpensive night out. After living in the DC-area for the last five years, our taste in pizza has changed from New York style to Neapolitan, but when it comes down to it, a good pizza transcends styles.

Without further ado, here is our list of the top five pizzerias in the DMV. Note that it’s not in order, because they are all excellent!

Inferno Pizzeria Napoletana

Inferno graces our list having the “chefiest” pizzas around, made by former Oval Room executive chef Tony Conte. You will do well with a classic margherita, but this is the place to load-up on top-notch toppings and well-thought out pizza-creations. One of our favorites was a summertime special – a shrimp sausage pizza with sweet corn, smoked parmesan and basil. Don’t forget to end your meal with soft serve ice cream!

Inferno Pizzeria Napoletana

Inferno Pizzeria Napoletana soft serve ice cream

Frankly Pizza

Frankly Pizza is the place for pork. That’s because chef-owner Frank Linn makes his own bacon and sausage The crust is thicker than the other pizzerias on this list and the tomato sauce is a touch sweeter. It’s liberally applied, but not excessive. The Porky Marge is the best way to experience Frankly Pizza, with mozzarella, bacon, basil, tomato sauce and a light topping of romano cheese. The restaurant has a very small selection other than pizza, so you may want to try multiple pies while you are here, along with a housemade soda.

Frankly Pizza Porky Marge

Pizzeria Vetri

Our award for best crust goes to Philadelphia-import Pizzeria Vetri. The crispness and char are something to behold. We like to wash it down with a beer or wine, both on draft. Since the crispiness of the crust makes for a lighter pie, we have plenty of room to pair it with a rotolo, a cinnamon roll-looking creation filled with ricotta, mortadella and pistachio pesto.

Pizzeria Vetri neapolitan pizza

Pizzeria Vetri pistachio rotolo

Pizza CS

Pizza CS, in the Twinbrook section of Rockville, has taken the time to earn VPN-certification, making pizzas to the exacting standards of the international Neapolitan pizza organization. This is the place to go when you’re in the mood for an absolutely textbook Neapolitan pizza. Pizza CS is good for kids, since it’s a counter-order spot with plenty of space of kids to run around. Other than pizza, there are a few basic salads to choose from, so come to CS to get your pizza-fix. Plus, there’s foosball.

Pizza CS

Pizza CS

Pacci’s
Pacci’s is our neighborhood pizzeria and we feel fortunate that we have it in walking distance. The pies here are Neapolitan and margherita is your best bet if it’s your first visit. Our favorite, however, is the La Diavola, which really brings the heat. That traditional Neapolitan base is then topped with copious slices of spicy Neapolitan salami. If it’s nice out, ask to sit on their large outdoor patio. The experience is worth it.

Pacci’s La Diavola Pizza

I hope that you enjoyed our list! What are you favorite pizzerias? They don’t even have to be in the DMV – a great pizza is something worth traveling for!

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Pinot Noir-Braised Pot Roast with Mashed Potatoes

We are going to try a new feature on ENRL. We cook often, and we want to share our favorite recipes with everyone. There certainly will be some trial and error but that is part of the fun of cooking.

First up, a Pinot Noir-Braised Pot Roast with Mashed Potatoes, recipe courtesy of Cebo in Geneva, NY and Chef Ben Dailey. We found this recipe in Food & Wine magazine, of which we are avid readers. Full disclosure, we have made this dish once before.

Food & Wine Pinot Noir–Braised Pot Roast with Root Vegetables

There are not too many ingredients in this dish: mainly chuck roast and root vegetables. Okay, there are some tubers as well if you want to nitpick. The thing about the recipe is that it takes time to break down the chewy chuck. We omitted the pickled red onions, mainly because of the time factor.

Union Market, Washington DC

Since it was a Saturday we had time to shop, so we did our ingredient hunt at Union Market. We got the chuck roast, which was sourced from Roseda Farms in Monkton, MD, from Harveys Market. Roseda Farms, in northern Baltimore County, provides beef to area restaurants including Woodberry Kitchen in Baltimore and 8407 Kitchen Bar in Silver Spring.

Harveys Market, Union Market DC

Our celery root, leeks, carrots, parsnips and onions were from Almaala Farms, which grows its produce on the Eastern Shore. Finally, the all-important bottle of Pinot Noir was from Cordial. We couldn’t help ourselves and also got a bottle of Untitled Whiskey No. 3, aged in Vigilante coffee barrels, from Ivy City’s One Eight Distilling.

Almaala Farms, Union Market DC

Assembling the dish is not difficult; it just involves some peeling and rough chopping. I cut the chuck into small cubes while Marnay peeled and cut the vegetables into 1 inch pieces. We kept some fat on the meat for flavor, but didn’t keep all of it.

Pinot Noir-Braised Pot Roast with Mashed Potatoes

Next, we browned the cubes of meat in our cast-iron dutch oven. The purpose of browning is to give the meat flavor, not to cook it. There will be plenty of time to cook the meat. Once the meat was ready, we removed it and added the vegetables, also to brown. We did not add the potatoes or onions because they are used for the mashed potatoes.

Pinot Noir-Braised Pot Roast with Mashed Potatoes

After the vegetables are browned, we put the meat back in and then poured the entire bottle of Pinot-Noir into the dutch oven, as this is the braising liquid. After adding the wine, your job is basically done. Stir the pot occasionally and return in one and a half hours.

In the meantime, we started the mashed potatoes, another set-it and forget-it dish. All we did was add the potatoes and onions to a large sauce pan and then we covered it with water. Once the water is boiling, we added a generous pinch of salt and let it cook for 40 minutes. Again, lots of downtime.

During our downtime, we made negronis! A negroni is equal parts gin, Campari and sweet vermouth. Our gin is from Joseph A Magnus distilling, also in Ivy City. To go along with our drinks, we watched Somm: Into the Bottle, a sequel to the film Somm. I think that the original Somm is required watching for any foodie who wants to know more about wine.

When the potatoes are done, they need to be drained. After that, we added the butter, salt and pepper and whisked it until it was creamy. When we took the lid off of the dutch oven, the ingredients had soaked up the wine and the alcohol had cooked off, leaving an intoxicatingly fruity essence. We took a scoop of mashed potatoes in a bowl and layered the pot roast on top, a rich and satisfying meal for a cold winter night.

Ultimate Silver Spring Weekend

Thursday

On Thursday, we headed to one of our favorite bars in Silver Spring, Scion, for their Right Proper Tap Takeover.   The event was to celebrate Right Proper’s entry into the Montgomery County market, which is certainly a big deal.  The Shaw brewpub just opened up a much larger production brewery in Northeast DC.

The bartender at Scion, Matt, is extremely knowledgeable about beer and a good guy in general.  Scion has a huge beer list and I will usually ask his opinion on what to get.  The bar is a relaxed place, and the atmosphere was still relaxed even though there was a good crowd for the event.  Another thing that Scion has going for it is that it has one of the best patios in Silver Spring, on the large sidewalk fronting East-West Highway.  The food at Scion proper is good, but at the bar you can also order bao (Chinese steamed buns) from their sister restaurant, Nainai’s.  I think that Nainai’s may be one of the best restaurants in Silver Spring for both quality and value.

Friday

As you know, we are both huge foodies.  About three weeks ago, I (Paul) saw one of my favorite food writers mention on twitter that she was at The Classics.  I tweeted back and told her that we’ve lived in Silver Spring for two and a half years and had never even considered it…we’re not really into steaks and it didn’t seem like the kind of place we would like.  She strongly recommended it, though. She said that she and her husband, who is also a food critic, used to go there every Friday until they moved.

Because of her recommendation, we decided to include it in our #ultimatesilverspringweekend.  Boy, are we glad we did. The bartender is this friendly yet curmudgeonly man and he is absolutely perfect for the place. He’s an old fashioned bar tender….the service was amazing, but he also just let us do our thing and didn’t bother us unless we wanted his attention.  We ordered a New York Strip Steak, cooked to a perfect medium. As I mentioned earlier, we are not big steak eaters, but we devoured this.  It was just the right amount of food for two people to be full afterwards.

We were finished up dinner, getting ready to leave, when guess who walks in?  M. Carrie Allan, the Washington Post spirts columnist who I had tweeted at three weeks ago! I froze, starstruck.  She came and sat at the other end of the bar.  We had already gotten the check at this point but I told the bartender that we had a change of plans.  We ordered another drink and who walks in but Tim Carman, the Washington Post food writer who sometimes fills in for Tom Sietesma as head food critic! Alas, we did not get a chance to talk to them. But it just shows what an interesting and fun place Silver Spring is!

Saturday

On Saturdays, first thing upon waking up we like to walk across the street to Bump ‘n Grind.  We will normally get two drip coffees to go as well as two biscuits, which are made at La Mano in Takoma Park.   We then take the biscuits and make sandwiches with them at home.  Bump ‘n Grind has recently starting showing soccer games on a large projector screen, which has drawn crowds the last few times I was there.

Later in the afternoon, we went for a walk to focus on the parks of Silver Spring.  We actually went on part of my running route and it was nice to be able to appreciate the scenery instead of flying by.  First stop was the surprisingly large Woodside Park, just on the edge of downtown at the corner of Spring and Georgia.  Next, we made our way through the Woodside neighborhood to connect with the Sligo Creek Trail, an incredible resource to have so close.  We walked all the way to Kemp Mill, basically to the northern end of the trail.  Exhausted and hungry, we sat in the parking lot of a shopping center and ate food from CVS, the only thing open.  Kemp Mill has a large Orthodox Jewish population, so almost everything was closed on Saturday.

We took the 9 Ride on Bus back to downtown and got some delicious black bass from Whole Foods to cook for dinner.  Whole Foods is another great resource to have in walking distance.

Sunday

Sunday was our Pete’s New Haven Apizza day.  We ordered three personal pizzas to share so that we would have lots of leftovers for dinner on Monday.   We got the Staven, with pepperoni, hot sausage, roasted garlic, caramelized onions and hot cherry peppers, the Margherita and the Merritt Parkway (named after the highway in Connecticut), with prosciutto, Kalamata olives, caramelized onions, basil and olive oil.  Mmm, my mouth is watering right now just thinking about the Staven!  The Silver Spring food scene is embarrassment of riches.  We went to a lot of different restaurants on our Silver Spring weekend, but it would take a lot longer than a weekend to visit all of the good spots.

After we finished, we went home to drop off the pizza and then walked on the Sligo Creek Trail again, this time towards Takoma Park.  At Maple Ave, we started walking towards Philadelphia Ave and then hopped on the F4 Metrobus back to Silver Spring.  We got off at Veterans Plaza to pick up a few more things at Whole Foods.

We had a lot of fun on our Ultimate Silver Spring Weekend.  We learned  about some new things, like the Classics, but it also helped us appreciate the things we have nearby and that we may take for granted.   Silver Spring is an incredible place and we are happy to call it home!

Places we visited
Scion: 1200 East-West Hwy, Silver Spring, MD 20910
The Classics: 8606 Colesville Rd, Silver Spring, MD 20910
Bump ‘n Grind: 1200 East-West Hwy, Silver Spring, MD 20910
Woodside Park: 8800 Georgia Avenue. Silver Spring, MD 20910
Whole Foods: 833 Wayne Ave, Silver Spring, MD 20910
Pete’s New Haven Style Pizza: 962 Wayne Ave, Silver Spring, MD 20910

Jackie’s

As many people know, Jackie’s is closing at the end of March so that Jackie Greenbaum can open an Italian restaurant in Petworth.  We went there one last time with Marnay’s Mom on a bitterly cold Wednesday night.  The middle of the week is usually a good time to eat out, since chefs know that only the most dedicated and adventurous eaters will be there.  We weren’t sure how many dishes we wanted, so we ordered drinks and thought about it for a little bit.  I got an old fashioned.  The drink tasted good but it came with traditional fast-melting ice so I had to drink it faster than I wanted to. Marnay got a crisp vinho verde and her Mom got prosecco, which is her favorite drink in the world.

We ordered two small plates and two entrees among the three of us.  Marnay and her Mom shared cacio e pepe and enjoyed it, especially the heat from the black pepper.  We also got burrata with pumpkin butter, prosciutto, arugula and pickled beets.  I’ve had a lot of burrata in my life, but this was probably the best I’ve ever tasted.  The cheese was extremely creamy and it matched perfectly with the sweet fall spices in the pumpkin butter.  The prosciutto had a cracker-like crispiness, meaning it was most likely dehydrated.  All together a well-assembled dish and the best of the night.

We waited a while between courses, but it allowed us to talk and enjoy our drinks.  I got a corpse reviver #2 which was a gin and absinthe based drink.  Without any ice, it was so much better than the old fashioned.  Marnay and I ended up sharing the drink because we both liked it.

When the entrees came, Marnay and her Mom had the arctic char with grilled romaine, cauliflower, mussels and a squash and saffron broth.  They really liked the crispy skin but noted that the fish could use some more salt.  The mussels also seemed a little extraneous.

I had porchetta with white bean ragu, broccoli rabe and citrus gremolata.  My first bite of broccoli rabe tasted like the best part of the dish.  But then my next bite of broccoli rabe was bland and disappointing.  I liked the porchetta, particularly the fatty parts.  The dish ended up being better the next day when I made a sandwich out of it at work.

Our server was very attentive but not overbearing.  I would easily say that she was the best server we’ve had at Jackie’s.  Unfortunately, we have had problems with the servers at Jackie’s in the past, which kept us away.

If this was our last time at Jackie’s, it was very fitting.  It’s been years since we were blown away by the food there and tonight was no exception.  If only every dish were as good as the burrata!

Best Bite
Paul: Burrata
Marnay: Cacio e Pepe

Best Sip
Paul and Marnay: Corpse Reviver #2

Address (Update: Jackie’s is now closed)
Jackie’s: 8081 Georgia Ave, Silver Spring, MD 20910
Closest Metro: Silver Spring