Andy’s Pizza
location_onMultiple area locations
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The place: Expansion hasn’t hurt Andy Brown’s beloved local chain, now with 14 locations that include breweries, malls, and his own shops.
Style: Classic New York, with a fantastic crust born of 72-hour-fermented dough, plus a mix of mozz and provolone and a dusting of Reggiano Parmesan.
Price: $4.50.
Best Slice: Sausage and bell peppers.
Della Barba
location_on1382 E. Capitol St., NE
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The place: Joey Barber’s petite neighborhood pizzeria/cafe sits near Capitol Hill’s Lincoln Park.
Style: Barber is known for his mastery of several styles, including NYC, Chicago deep dish, and Detroit. His slices, though, are nonna-inspired, with a thick, olive-oily crust, fresh and shredded mozzarella, and basil leaves.
Price: $6.
Best Slice: Cheese (we also have a soft spot for the mini versions of his whole Chicago pies).
Red Hound
location_on7050 Carroll Ave., Takoma Park
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The place: A tiny downtown Takoma Park carry-out from two alums of the Shaw bread destination Seylou Bakery.
Style: Roman-meets-grandma style (think burnished focaccia) made with locally milled flour and seasonal veggies.
Price: $4.50 to $5.
Best Slice: You can always get a rectangle Margherita slice, but look for the ever-changing specials, such as one with leeks, goat cheese, and salsa verde.
Slice & Pie
location_on2221 14th St., NW; 1309 Fifth St., NE; 1750 H St., NW
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The place: Naples native Giulio Adriani, who has won several international pizza competitions, launched his 14th Street pizzeria/bar in 2022. It quickly blossomed, and a location at the Parks at Walter Reed is on the way.
Style: Big, floppy New York slices and thicker Detroit squares liberally laden with tangy tomato sauce.
Price: $4 to $5.50.
Best Slice: You can’t go wrong with pepperoni, but watch for Adriani’s collabs with other chefs.
Sonny’s Pizza
location_on3120 Georgia Ave., NW
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The place: A laid-back Park View pizzeria and backyard bar that’s as obsessed with natural wine as it is with pizza.
Style: Neo-Sicilian—puffy, crisp-bottomed crusts loaded with shredded mozzarella and red sauce and cut into squares.
Price: $4.75 to $5.
Best Slice: Cheese pizza topped with a fistful of arugula and drizzled with chili oil.
Vace
location_on3315 Connecticut Ave., NW; 4705 Miller Ave., Bethesda
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The place: This pair of Italian groceries brimming with imported goods and frozen pastas turns 50 this year.
Style: Vace’s signature: cheese is baked into the thin crust, then topped with sauce.
Price: $2.50(!).
Best Slice: A tie between plain cheese and white pizza with onions.
This article appears in the August 2026 issue of Washingtonian.
