Since opening last year, this sibling to the fancier 2941 has excelled with pizzas but disappointed with small plates. Gone is the talented pizzaiolo Edan MacQuaid, but new chef Chris Nye’s Neapolitan pies—including a special with ramps and lots of garlic—are just as good as and maybe even better than MacQuaid’s. Nye’s antipasto menu reads beautifully, but some items, such as risotto balls and fried calamari, are still haunted by his predecessor’s salt-shy hand.
This article appears in the June 2011 issue of The Washingtonian.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
