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Top 4 Slices in Town
   
October 4, 2013
 
 

Top Four Slices in Town


Imijination Photography: 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

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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.
Bisnow (Sales2) Jumbo

Washington Deli

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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.

Vace

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An oldie 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 for years.

We the Pizza

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Spike Medelsohn's 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 and chewier 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

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Chef Haidar Karoum and Mark Kuller, the team behind Proof and Estadio, 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 and Thai 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.

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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.

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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.

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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 and skewering, 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, and gluten-free options in addition to the regular menu.


Casuelas: A Taste of Mexican Tradition

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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.)


British Invasion?

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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. And subscribe, so you don't miss another story.

Email Alia.Khan@bisnow.com with tips, story ideas, and mole recipes.

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