About DC Restaurant Openings
A guide to the newest places to eat and drink.
Bizzeria. 3246 Prospect St., NW.
Over the past three years, Yellow cafe in Georgetown has served an evening menu of pizzas—or rather “(not) pizzas”—with toppings like spiced lamb and peppers or burnt eggplant with urfa chili crisp. No longer. But the good news is that the pizzas are finally getting their own full-service restaurant. Albi and La’ Shukran chef Michael Rafidi and his team will open Bizzeria, a Levantine-inspired pizzeria, in Georgetown this fall.
Bizzeria is named such because there is no “p” in the Arabic language. The wood-fired pizzas will be similar to those at Yellow with housemade cheese and 48-hour fermented sourdough crust developed by pastry chef Alicia Wang. The Levantine-inspired menu will also include raw dishes, mezze, charcuterie, and other seasonal specialties highlighting Mid-Atlantic farms. Wine Director William Simons, who’s behind the bottle lists at Albi and La’ Shukran, is curating an eclectic wine list focused on family-owned producers from a wide range of regions.
Meanwhile, Yellow in Georgetown will now serve its wood-fired pita sandwiches, hummus, and mezze all day, until 8 PM Tuesday though Saturday and 3 PM Sunday and Monday.
Jessica Sidman covers the people and trends behind DC’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.
