Top Four Slices in Town
: Pictures so good, you can almost taste the food
. Click here
Despite our relative proximity to NYC, finding a quality slice of pizza can be a challenge. We're talking floppy, foldable, and full of flavor. (Notice jumboness wasn't on the list.) Here are four of the best.
Wiseguy NY Pizza
One of the newest
arrivals on the DC slice scene, these guys take their pies seriously.
So seriously, in fact, that they elicited input from 100 "pizza snobs
"—defined as people in the pizza business or anyone from NYC—to take a first taste
before opening day of their Mt. Vernon Triangle
shop last fall.
A sleeper favorite that is easily
missed, this pizza-shop-cum-deli sits at 20th and I
, squarely between GW and the Farragut office district. The pies are baked and served downstairs,
while the sandwiches are built upstairs. We have no idea if the sandwiches are any good—we've never been able to get past the tasty slices.
but a goodie,
this Italian deli and market offers fresh pastas, sauces, imported Italian groceries, and piping hot slices of pizza. Tucked into the center of Cleveland Park's
main strip on Connecticut Avenue, this shop has been a neighborhood favorite
We the Pizza
contribution to the pizza scene has gained a following with its fresh, high-quality toppings and gourmet, creative combinations—though it should be noted that his crust is thicker
than some NYC-style pizza purists
would prefer. A little tip: when checking out this Capitol Hill
shop, try the sriracha honey wings
Doi Moi: A Dream Come True
Chef Haidar Karoum
and Mark Kuller
, the team behind Proof
have seen a long-time dream come to fruition by opening their newest venture, Doi Moi
. At 14th and S
, Doi Moi features authentic Vietnamese
cuisine. Haidar is quick to establish, this is *not*
fusion, nor it is some kind of pan-Asian
smorgasbord. He chose his two favorite
Asian cuisines and is executing them as authentically as possible.
Haidar and Mark share a long-time love
of Asian cuisine. In fact, the business partners met back when Haidar was still the executive chef at the now-closed Asia Nora
(a sister to Nora Poullion's
classic Restaurant Nora). Mark enjoyed Haidar's cooking so much that he eventually talked him into leaving
Asia Nora to help open Proof with Mark. While the two have talked about opening an Asian restaurant together from the start
, doing so hasn't been realistic until now
Unlike the dark, cozy
feel of Proof or the regal
, historic atmosphere of Estadio, Doi Moi has a clean, modern
look to it. Shades of white and light gray are accented by light wood floors and countertops. Building on the popularity of Estadio's open kitchen
, Mark and Haidar have installed a 15-seat
bar that wraps around Doi Moi's large, open kitchen.
The menu is divided fairly evenly
between authentic Thai and Vietnamese specialties. And when Haidar says authentic, he means it; this isn't just another pho or pad thai joint. Most dishes are labeled either "Phet"
or "Phet Mak,"
Thai for "spicy" and "really spicy." One of the hottest sellers so far is the Chiang Mai chicken and noodle curry, or Khao Soi Gai
. Another is the crispy fried whole fish
, which is served with a ginger dipping sauce. Appetizers celebrate the delicious Asian traditions of snacking
with offerings like spicy fried cashews and marinated pork collar
grilled on a skewer. Doi Moi is currently only open for dinner
and offers vegetarian, vegan,
options in addition to the regular menu.
Casuelas: A Taste of Mexican Tradition
The Georgetown location of Richard Sandoval's El Centro
has added a traditional
Mexican dish to their menu that many Washingtonians may not be familiar with: the casuela.
The name actually refers to the clay vessel that the dish is traditionally served in. Casuelas usually feature a slow-cooked meat
topped with a mole
(a generic Mexican term for complex
sauces with intense
flavors). El Centro offers three kinds of casuelas, each featuring a different braised meat and a different type of mole. Pictured above is the "green mole
": braised pork
shoulder topped with a tomatillo
and pumpkin seed
mole on a bed of corn puree
. (And it's a valuable reminder to all: If it looks like ice creams...it's not always ice cream.)
No, we're not talking about British food
. Last night, we snapped the British ambassador
. To find out why he was at Bloomingdale's
, be sure to read The Scene Bisnow.
, so you don't miss another story.
Email Alia.Khan@bisnow.com with tips, story ideas, and mole recipes.