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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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    December 8, 2010

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    December 8, 2010

  •   The restaurant version of Boboli?
    texbearjoe ·

    October 6, 2010

    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.
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