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Alexandria Gets a New Slice Shop With Detroit-Style Pizza and Fresh Spaghetti

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Piece Out in Del Ray comes from the owner behind Café Pizzaiolo

Detroit-style pizza from Piece Out
Detroit-style pizza from Piece Out
Larry Ponzi/Piece Out
Tierney Plumb is the editor of Eater DC, covering all things food and drink around the nation's capital.

The main drag in Alexandria’s family-friendly Del Ray neighborhood just got a new place to pick up pasta made on-site and various styles of pizza with crust that swings from thick to thin.

Piece Out opened last week at 2419 Mount Vernon Avenue. The restaurant expands upon the menu of sibling spot Café Pizzaiolo. In addition to New York-style pizzas by the slice, Piece Out makes hefty, square slices of Detroit-style pies and flatbreads. Other options include baked wings; spaghetti and meatballs; stuffed portobello mushrooms with broccoli rabe; eggplant parmesan; and salads topped with grilled shrimp. There are snow cones for kids and frosé for adults, made with a new frozen drink machine planted at the bar.

New York-style slices from Piece Out
New York-style slices from Piece Out
Larry Ponzi/Piece Out

Piece Out plans to focus on takeout to start, using a roll-up garage window to send out orders. There’s also limited seating across the 100-seat interior and 20-seat patio.

“Due to COVID-19, we are not plating anything — we are packaging it all to go, with light seating,” says owner Larry Ponzi, who also owns St. Elmo’s cafe and Markt2Market in Del Ray.

While one door opens, another will close: Ponzi confirms Pizzaiolo’s Shirlington location won’t reopen after the pandemic, but its Alexandria location isn’t going anywhere (on takeout and delivery for now).

Piece Out slides into the space most recently occupied by Asian-leaning seafood spot Catch on the Ave, which closed in December after just a year. Reclaimed wood paneling and pops of red offered a prime canvas for a casual pizza joint to slide in.

“[Catch on the Ave] did a nice job with the finishes,” Ponzi says.

Piece Out completely gutted the kitchen, which was in need of a makeover from past restaurant iterations.

The menu will grow over time. Other ideas in the works include steaks, daily ravioli, branzino, and more seafood dishes.

“We don’t think mussels will travel well, so we will hold off on seafood-oriented dishes and go with pizzas, pastas, and salads — that’s what people want right now,” Ponzi says.

Piece Out’s opening weekend hours are 3 p.m. to 9 p.m. through Saturday. Lunch will start next week, starting at 11 a.m.