Roman

Landslide victory for best DC pizza. One of my new favorite pizzas, right in my backyard.

∙ In Bocca Al Lupo (pomodoro, salsa verde Romana, sun dried tomatoes, pulled buffalo mozzarella), Margherita (mozzarella, pomodoro), Bresaola Rughetta e Parmigiano (thin pizza dough with bresaola, arugula and parmesan) ∙

First of all, acknowledge and appreciate if you’re being served the owner. Then bow down the new master of the DC pizza.

We started with Italian originals, beginning with a wonderful bruschetta con pomodoro. Followed by an awesome app – the suppli al telefono – named after the appearance similar to a cheesy telephone when tearing the roll in half. Followed by my new favorite thing in the world – crocchette di patate. THIS IS INCREDIBLE (google it), and phenomenally prepared, according to my beautiful Italian guide.

Before we get into the pizza – let’s differentiate. This is Roman pizza – subtly, yet greatly different from Neapolitan pizza – it hits every note I’ve ever needed. Firm, yet pliable crust supports a pizza like you’ve never seen.

In Bocca Al Lupo

The sun dried tomatoes melt in your mouth…the first I’ve ever had that weren’t tough. The combination of the olive oil and buff mozz is to die for. Some of the best buffalo mozzarella I’ve ever had. The saltiness of the tomatoes bounces so well off of the fresh cheese. I thought I’ve had delicate sauce prior, but if you get a bite of sauce alone, you can appreciate how truly amazing it is.

We haven’t mentioned the most memorable element – salsa verde Romana – amazing. Parsley, olive oil and garlic (etc) amalgamated to create saucy bliss.

Margherita

Thin crust doesn’t even begin to cover it – despite the supremely fresh imported ingredients on top, the crust is the star of the show. The best balanced pizza ever – crust so incredibly light, yet supports the pizza better than I’ve seen prior on a margherita. It feels odd to admit that my favorite margherita isn’t Neapolitan at all, but in fact, Roman.

Focaccia Bresaola Rughetta e Parmiggiano

The crust floats like air. No sauce no nothing. My lady says it needs olive oil. The benefit of no sauce, oil, etc is the degree to which the airy crust shines.

The Bresaola is next level – fuck your pepperoni pizza – subtle, not too rich, and in no way fatty. It will change your mind about Italian cold cuts. The combination is beautiful – it’s effectively a simplistic, yet superior salad served on top of the finest crust you’ve ever had.