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The open kitchen at Tino’s
The open kitchen at Tino’s
Rey Lopez/Eater DC

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Inside Tino’s, Cleveland Park’s Cozy New Home for Offbeat Pizza

The 38-seat shop tops pies with seasonal figs and charred octopus

Tierney Plumb is the editor of Eater DC, covering all things food and drink around the nation's capital.

A new pizzeria that serves offbeat toppings and uses super seasonal ingredients opened this week in Cleveland Park.

Tino’s (3420 Connecticut Avenue NW) comes from chef-owner Logan Griffith, who spent the past three years cooking at the Watergate Hotel after stints at the Inn at Little Washington and Blue Duck Tavern. The shop is named after Griffith’s new baby boy, Constantino.

Tino’s is named after Griffith’s new baby boy, Constantino.
Rey Lopez/Eater DC

In addition to bringing on peaches, roasted zucchini, and squash blossoms, the chef is making an “Octopie.” He cooks octopus sous vide for five hours, then chars and slices it, adding pesto, preserved tomato, mozzarella, olives, and parsley.

“I ate at pretty much every pizzeria in D.C. I possibly could,” Griffith says. “I wanted to be different.”

The menu at Tino’s includes 11 Neapolitan-styled pizzas ($10-$17). Toppings will rotate through whatever Griffith gets from organic farms in Pennsylvania and Maryland.

“We are trying to make everything taste as fresh as possible,” he says. “A lot of things I make everyday will swap out.”

Prawn Love (prawns, piperade, roasted garlic, parmigiano, parsley).
Rey Lopez/Eater DC
Mexican sour gherkin cucumbers with vinaigrette.
Rey Lopez/Eater DC

“All Green Everything” pizza is topped with charred zucchini, pesto, ricotta, and green tomatoes. A recent filet bean shipment goes into a burrata salad alongside ham and pistachio vinaigrette. A “Get Figgy With It” pizza with Italian soppressata will likely phase out next month.

The soundtrack at Tino’s plays the ‘90s music Griffith grew up listening to in Pennsylvania — alternative, pop, and hip hop. The “Prawn Love” pie is a riff on popular DJ Khaled lyric.

“The names are corny and based around music mainly,” Griffith says.

A dessert pizza topped with Nutella, candied hazelnuts, toasted coconut, cocoa nibs, and seasonal fruit is smaller than the savory pies.

Griffith’s technique includes fermenting naturally-leavened bread for 48 hours, resulting in “a nice puff on the rim.”
Rey Lopez/Eater DC

The 30-seat restaurant has a small eight-seat patio out front. Griffith says he’s going for a “warm and welcoming” vibe. The renovation from its former life as a Chipotle took around six months, swapping its zippy red walls for a textured, terra cotta-like design that resembles a clay oven. Low-hanging wood ceilings resemble pizza boards, and metal light fixtures are shaped like bicycle spokes.

Griffith and his partners handled the DIY design and general contracting job themselves, along with help from their wives.

“As soon as you walk in you smell pizza,” Griffith says. “Even though it’s fast casual we want people to feel like they are coming into our home.”

White letters on a black felt board, situated atop its oven in the back, advertise the day’s rotating selections.
White letters on a black felt board, situated atop its oven in the back, advertise the day’s rotating selections.
Rey Lopez/Eater DC
The bar stands where Chipotle’s soda station was, surrounded by wood wainscoting around the perimeter.
Rey Lopez/Eater DC

To open his first restaurant, Griffith teamed up with chef and mentor Joe McCarthy, an old friend and hospitality pro who’s worked as executive chef for various Hyatt properties and set up kitchens nationwide for Kroger.

“We’re both goofballs — we love to laugh and just stayed in contact,” Griffith says of his partner.

Fellow Watergate alum Maria Galindo Camacho, who was most recently worked at the Four Seasons, will lead the food and beverage service team.

“I really put my heart and soul into this menu and the pizza,” says Griffith (right), alongside Joe McCarthy.
Rey Lopez/Eater DC

An opening list of nine bottled and canned beers show love for D.C. brewers, with DC Brau, Old Ox, and Port City, and Right Proper ($8). Wines run for $8-$11 by the glass and are available by the bottle. Happy hour (4 p.m. to 7 p.m.) and a cocktail menu are in the works.

Non-alcoholic options include Mexican sodas, cherry-flavored Cheerwine from North Carolina, and citrusy Kickapoo Joy Juice.

Tino’s has a grand opening scheduled for Saturday. Hours 11 a.m. to 10 p.m. from Sunday to Thursday with an 11 p.m. close on Friday and Saturday.

The 30-seat space includes a small eight-seat patio facing Connecticut Avenue. Big bay windows flood natural light into Tino’s.
Rey Lopez/Eater DC

Tino’s Pizzeria

3420 Connecticut Avenue Northwest, , DC 20008 (202) 525-5311 Visit Website
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