What makes a great pizza? It starts with a great oven! Ours is an authentic wood- fired masonry oven where the fire has burned constantly since the day we opened. Modern gas and electric ovens cannot produce the intense heat needed - over 800 degrees - to achieve the crispy, smoky crust that our oven provides. With dough made fresh daily in-house, our goal is to make the best Washington DC pizza!

In the mood for something a little fancier? Steak, pork tenderloin, duck? Chef Jon's bistro dishes are simply and classically prepared. You'll find his appetizers and entrees well seasoned and hearty, never bland!

The challenge? Build an interesting restaurant in a vintage urban building 15 feet wide and three stories tall. The owners, with backgrounds in restaurants and construction, designed and built the entire space.