100 Very Best 2017
100 Very Best 2019
Eat Great Cheap 2018We love the farm-to-pie approach at Petworth’s snug pizzeria, which brims with neighbors dining elbow to elbow most nights. Argentinean chef Daniela Moreira makes big, bright salads and creative “Neapolitanish” pies—thin but with a supple, sturdy crust—such as the Turu with salami, jalapeño, apples, and spicy jam. (That said, the wood-fired oven turns out an excellent plain cheese.) Our approach: Go half one style, half another (not advertised, but the kitchen is happy to do it), and never miss one of the seasonal empanadas. Inexpensive.
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.
