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Pizza at Alta Strada
Pizza at Alta Strada
Michelle Goldchain

The Hottest New Pizzas in D.C.

Try these new pies in and around Washington.

by Meredith Bethune Updated
2 comments / new
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Pizza at Alta Strada
| Michelle Goldchain
by Meredith Bethune Updated
2 comments / new

It's pretty hard to get tired of pizza. Fortunately, local restaurateurs are always opening new places or coming up with new pies to keep things interesting.

Here are several new additions to the scene this year. Featured here are new restaurants and pizza spots with new chefs. This map features a couple of chains, but it's worth noting Rockville recently got its own Mellow Mushroom, and a few more &pizza and Matchbox locations opened this year. Chain pizzeria Naked Pizza also rebranded as NKD (though lost a location along the way) and unveiled a more contemporary look along with some menu changes.

This list also highlights several different styles. The wood-fired Neapolitan trend doesn't show any signs of waning, but D.C. now has more options for St. Louis-Style, New Jersey, Chicago deep-dish, and even Sicilian.

Plus, even more pizza is on the horizon. Little Coco's (Jackie Greenbaum's new Italian restaurant), Casolare (Michael Schlow's fourth D.C. area restaurant), and the second Lupo Verde in Palisades should all have it on their menus when they open later this summer.

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All Purpose

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The collaboration between two teams (Red Hen and Boundary Stone) features pizzas made in old school deck ovens. They're topped with such items pepperoni and honey and mushrooms, truffles, and tallegio. There's also salumi, charcuterie, antipasti, and bruschetta.

1250 9th St NW, Washington, D.C. 20001
202-849-6174
202-849-6174
R. Lopez

Also featured in:

Alta Strada

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Chef Michael Zentner oversees the kitchen at Michael Schlow's new Italian trattoria. The thin-crust pizzas are a cross between the styles of New York, Rome, and Naples topped with items like prosciutto and arugula or broccoli rabe and sausage. The menu also offers antipasti, fresh pastas, and entrees.

465 K St NW, Washington, D.C. 20001
(202) 629-4662
(202) 629-4662
Michelle Goldchain

Also featured in:

Ardeo + Bardeo

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Kelly Bunkers is the new chef at Ardeo+Bardeo. He recently added a ramps pizza with soppressata, potatoes, morels, ramps, and ricotta. Also find toppings like wild mushrooms with goat cheese or speck with burrata and basil.

3311 Connecticut Ave NW, Washington, D.C. 20008
(202) 244-6750
(202) 244-6750
R. Lopez

Also featured in:

Argia's

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The longtime Italian restaurant recently got a new chef in Steven Benincasa. There's a classic Margherita or order toppings like grilled vegetables, chicken, prosciutto and arugula, or a slew of Italian meats like sliced meatballs, pancetta, Italian sausage, and pepperoni.

124 N Washington St, Falls Church, VA 22046
(703) 534-1033
(703) 534-1033
Official

Bozzelli's Italian Deli

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This Virginia-based pizzeria and deli opened an outpost in D.C. this year. Toppings include cheese, pepperoni, and mushrooms, but there's also a St. Louis-style pie with a cracker-thin crust topped with a custom cheese blend and sliced into squares.

1025 Vermont Ave NW, Washington, D.C., 20005
(202) 347-6804
(202) 347-6804
Latoya W./Yelp

Declaration

Copy Link

The team behind Lincoln and Teddy & The Bully Bar now salute Thomas Jefferson with Declaration. There are 13 different pizzas, each representing one of the original colonies. Maryland's comes with mushrooms, egg, Idiazabal cheese, and truffle while the Virginia pie is topped with Smithfield ham, arugula, lemon, olive oil, oven roasted tomatoes, and fresh mozzarella.

807 V St NW, Washington, D.C. 20001
(202) 386-9200
(202) 386-9200
R. Lopez

Also featured in:

Inferno Pizzeria Napoletana

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Gaitherburg got a new pizza place thanks to chef and owner Tony Conte, formerly of Jean Georges in New York and the Oval Room. The glowing, wood-burning oven turns out lightly singed Neapolitan pizzas topped with prosciutto and arugula, egg with shaved truffles and roasted potatoes with onions, or smoked mozzarella and rosemary. There are also seasonal salads and simple desserts often highlighting homemade soft serve ice cream.

12207 Darnestown Rd, Gaithersburg, MD 20878
(301) 963-0115
(301) 963-0115
Official

Also featured in:

Lena's Wood-Fire Pizza & Tap

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Find a variety of pies at this pizzeria by Alexandria Restaurant Partners. The menu features toppings ranging from New England clam to sausage and peppers. Plus try appetizers like a giant meatball and polenta fries, panini, pastas and salad. There's even Nutella pizza for dessert.

401 E Braddock Rd, Alexandria, VA 22301
(703) 683-5330
(703) 683-5330
Facebook

Mod Pizza

Copy Link

This Seattle-based chain now has two locations (Vienna and Silver Spring) in the region. The fast-casual style pizzas feed one or two and come topped with barbecue chicken and blue cheese, artichokes and garlic, mushrooms and sausage, and more.

168 Maple Avenue West, Vienna, VA
Facebook

Pi Pizzeria

Copy Link

The Midwest is well-represented at Pi Pizzeria, which serves both thin St. Louis-style pizza along with Chicago deep dish. There's now a Bethesda location in addition to the store in D.C. Try the Cubano with ham, cheese, and mustard instead of red sauce. The Meat-ing House pie also comes topped with pastrami, sauerkraut, and Swiss cheese.

7137 Wisconsin Ave, Bethesda, MD, 20814
(240) 800-3822
(240) 800-3822
Kelsey C./Yelp

Pizzeria Vetri

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This acclaimed Philly-based pizzeria just opened in D.C. courtesy of chef Marc Vetri. It's known for both rectangular Sicilian pies called pizza al taglio and round Neapolitan-style pizzas. The also serve rotolos— crispy rolls of pizza dough filled with ricotta, mortadella, and topped with pistachio pesto. The bar serves beer, wine, and cocktails.The restaurant has also collaborated with Katsuya Fukushima of Daikaya on a miso honey gelato.

2221 14th St NW, Washington, D.C. 20009
(202) 794-9057
(202) 794-9057
Facebook

Timber Pizza Company

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This pop-up pizzeria turned brick-and-mortar is now open in Petworth. The wood-fired pies are inspired by the Neapolitan style, but they're not strictly traditional. Also choose from salads, a few small plates, and a small selection of desserts.

809 Upshur St NW, Washington, D.C. 20011
(202) 258-6832
(202) 258-6832
R. Lopez

Also featured in:

Vük

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This new addition to Bethesda makes New York-style pizza.

4924 Saint Elmo Ave, Bethesda, MD 20814
(301) 652-8000
(301) 652-8000
Official

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All Purpose

1250 9th St NW, Washington, D.C. 20001

The collaboration between two teams (Red Hen and Boundary Stone) features pizzas made in old school deck ovens. They're topped with such items pepperoni and honey and mushrooms, truffles, and tallegio. There's also salumi, charcuterie, antipasti, and bruschetta.

1250 9th St NW, Washington, D.C. 20001
202-849-6174
202-849-6174
R. Lopez

Alta Strada

465 K St NW, Washington, D.C. 20001

Chef Michael Zentner oversees the kitchen at Michael Schlow's new Italian trattoria. The thin-crust pizzas are a cross between the styles of New York, Rome, and Naples topped with items like prosciutto and arugula or broccoli rabe and sausage. The menu also offers antipasti, fresh pastas, and entrees.

465 K St NW, Washington, D.C. 20001
(202) 629-4662
(202) 629-4662
Michelle Goldchain

Ardeo + Bardeo

3311 Connecticut Ave NW, Washington, D.C. 20008

Kelly Bunkers is the new chef at Ardeo+Bardeo. He recently added a ramps pizza with soppressata, potatoes, morels, ramps, and ricotta. Also find toppings like wild mushrooms with goat cheese or speck with burrata and basil.

3311 Connecticut Ave NW, Washington, D.C. 20008
(202) 244-6750
(202) 244-6750
R. Lopez

Argia's

124 N Washington St, Falls Church, VA 22046

The longtime Italian restaurant recently got a new chef in Steven Benincasa. There's a classic Margherita or order toppings like grilled vegetables, chicken, prosciutto and arugula, or a slew of Italian meats like sliced meatballs, pancetta, Italian sausage, and pepperoni.

124 N Washington St, Falls Church, VA 22046
(703) 534-1033
(703) 534-1033
Official

Bozzelli's Italian Deli

1025 Vermont Ave NW, Washington, D.C., 20005

This Virginia-based pizzeria and deli opened an outpost in D.C. this year. Toppings include cheese, pepperoni, and mushrooms, but there's also a St. Louis-style pie with a cracker-thin crust topped with a custom cheese blend and sliced into squares.

1025 Vermont Ave NW, Washington, D.C., 20005
(202) 347-6804
(202) 347-6804
Latoya W./Yelp

Declaration

807 V St NW, Washington, D.C. 20001

The team behind Lincoln and Teddy & The Bully Bar now salute Thomas Jefferson with Declaration. There are 13 different pizzas, each representing one of the original colonies. Maryland's comes with mushrooms, egg, Idiazabal cheese, and truffle while the Virginia pie is topped with Smithfield ham, arugula, lemon, olive oil, oven roasted tomatoes, and fresh mozzarella.

807 V St NW, Washington, D.C. 20001
(202) 386-9200
(202) 386-9200
R. Lopez

Inferno Pizzeria Napoletana

12207 Darnestown Rd, Gaithersburg, MD 20878

Gaitherburg got a new pizza place thanks to chef and owner Tony Conte, formerly of Jean Georges in New York and the Oval Room. The glowing, wood-burning oven turns out lightly singed Neapolitan pizzas topped with prosciutto and arugula, egg with shaved truffles and roasted potatoes with onions, or smoked mozzarella and rosemary. There are also seasonal salads and simple desserts often highlighting homemade soft serve ice cream.

12207 Darnestown Rd, Gaithersburg, MD 20878
(301) 963-0115
(301) 963-0115
Official

Lena's Wood-Fire Pizza & Tap

401 E Braddock Rd, Alexandria, VA 22301

Find a variety of pies at this pizzeria by Alexandria Restaurant Partners. The menu features toppings ranging from New England clam to sausage and peppers. Plus try appetizers like a giant meatball and polenta fries, panini, pastas and salad. There's even Nutella pizza for dessert.

401 E Braddock Rd, Alexandria, VA 22301
(703) 683-5330
(703) 683-5330
Facebook

Mod Pizza

168 Maple Avenue West, Vienna, VA

This Seattle-based chain now has two locations (Vienna and Silver Spring) in the region. The fast-casual style pizzas feed one or two and come topped with barbecue chicken and blue cheese, artichokes and garlic, mushrooms and sausage, and more.

168 Maple Avenue West, Vienna, VA
Facebook

Pi Pizzeria

7137 Wisconsin Ave, Bethesda, MD, 20814

The Midwest is well-represented at Pi Pizzeria, which serves both thin St. Louis-style pizza along with Chicago deep dish. There's now a Bethesda location in addition to the store in D.C. Try the Cubano with ham, cheese, and mustard instead of red sauce. The Meat-ing House pie also comes topped with pastrami, sauerkraut, and Swiss cheese.

7137 Wisconsin Ave, Bethesda, MD, 20814
(240) 800-3822
(240) 800-3822
Kelsey C./Yelp

Pizzeria Vetri

2221 14th St NW, Washington, D.C. 20009

This acclaimed Philly-based pizzeria just opened in D.C. courtesy of chef Marc Vetri. It's known for both rectangular Sicilian pies called pizza al taglio and round Neapolitan-style pizzas. The also serve rotolos— crispy rolls of pizza dough filled with ricotta, mortadella, and topped with pistachio pesto. The bar serves beer, wine, and cocktails.The restaurant has also collaborated with Katsuya Fukushima of Daikaya on a miso honey gelato.

2221 14th St NW, Washington, D.C. 20009
(202) 794-9057
(202) 794-9057
Facebook

Timber Pizza Company

809 Upshur St NW, Washington, D.C. 20011

This pop-up pizzeria turned brick-and-mortar is now open in Petworth. The wood-fired pies are inspired by the Neapolitan style, but they're not strictly traditional. Also choose from salads, a few small plates, and a small selection of desserts.

809 Upshur St NW, Washington, D.C. 20011
(202) 258-6832
(202) 258-6832
R. Lopez

Vük

4924 Saint Elmo Ave, Bethesda, MD 20814

This new addition to Bethesda makes New York-style pizza.

4924 Saint Elmo Ave, Bethesda, MD 20814
(301) 652-8000
(301) 652-8000
Official

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