It feels like a nightly party at chef Enzo Algarme’s joint, which pays homage to the thin-crust pizza and friggatorie (fried food) of his hometown, Naples. Pies cooked in the wood-fired oven can feed two. Of the 20-plus topping combinations, we like simpler arrangements, such as the certified Margherita D.O.C. Bookend your meal with a frittura sampler (arancini, prosciutto croquettes) and fresh gelato—and don’t forget the Chianti. Also good: Arugula salad; sausage-and-onion pizza; eggplant Parmesan.
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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
