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Pizzeria Paradiso *

Upper crust
Ranked among the 100 Best Restaurants in the DC area by The Washingtonian magazine. Pies are baked in a wood-burning, domed, stone oven. Domestic and imported microbrews and Italian wines available to compliment pizzas. Fill up on Pizza before heading out to one of the great gay bars on P Street such as the classic Fireplace.

Tags: Italian , Pizza

2003 P Street, NW (20th Street NW)
Washington, DC 20036

(202) 223-1245



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  • diamondkut was here

    "So mom doesn't believe me when I say this is the nastiest place on earth..... No thanks ill just have water, cause she's about to act a fool"

    Jul 13, 2013 at 11:31am via foursquare ·

  • bradstooksbury was here

    Jan 26, 2013 at 8:26pm via foursquare ·

  • diamondkut was here

    "All this damn adventure time to break"

    Sep 19, 2012 at 1:07pm via foursquare ·

  • RjC was here

    Apr 22, 2012 at 1:02pm via foursquare ·

  • fredosan was here

    Aug 21, 2011 at 6:03pm via foursquare ·

  • jkelliher was here

    Mar 5, 2011 at 6:45pm via foursquare ·

  • KirbyDick is now a fan

    Dec 8, 2010 at 12:56am ·

  • barbqbill is now a fan

    Dec 8, 2010 at 12:56am ·

  • texbearjoe gave this place *
    The restaurant version of Boboli?
    I recently dined there and ordered a "Genovese" pizza - after scanning the menu to try to find a pizza with, well, meat, and not feeling like eating salami on a pizza (the only option). I got a pizza crust with slices of potato drizzled with Pesto, and apparently a "nanoparticle" dusting of Parmesan - yes, the only protein. CSI Miami would find their protein sequenators having to be turned on "high" to find the Parmesan protein particles. I know it's my own damn fault for ordering it but something in my head told me that I might be crazy - a restaurant wouldn't really serve a large sheet of carbohydrates (well, some protein) covered with... more carbohydrates! That's an entree! Well, I'm really amazed that here's one of the "best restaurants in the city". The restaurant claims that for them the most interesting part of the pizza is the crust - perhaps that says it all. They certainly have a laughable set of toppings on the menu, unless you select your own toppings, but then... I'm not sure I'm going to "one of the best restaurants in the city" to, in effect, have to place myself in the job of being the chef in order to come up with a pizza recipe that has an adequate balance of protein, carbs, and perhaps vegetables. If you want a "concept" pizza, probably fabulous - in fact, I suggest bring in a Boboli with you from a local Safeway and ask the chef to go crazy with the spoonful of cheese dust and a hint of flavor, but if you want an adequate pizza, I'd go elsewhere. They resemble very little the pizzas I enjoyed in Italy, which didn't focus exclusively on the crust. They actually focused on the balance between crust and savory toppings.

    Oct 6, 2010 at 3:15am ·

  • abletospeak was here


    Aug 13, 2010 at 12:13am ·

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