Could it be that the nice eating place in Sir Bernard Law County is a pizzeria? The solution is sure to please pretty much everybody who has been to chef and proprietor Tony Conte’s Inferno Pizzeria Napoletana in Darnestown. It wasn’t that long ago that we ought to best select from one kind of pizza: New York-style pies baked in a deck oven (the lengthy, square stacked ovens you regularly see in pizzerias) with pre-shredded cheese proper out of a bag. Now, Neapolitan-prompted pizzas baked in wood-fired ovens reign ideal, even though they were added to the D.C. Region barely 30 years ago and now are not in Montgomery County till Mia’s Pizzas opened in 2006. Here we spotlight some of our favorite pizza joints, most of which veer toward Naples more than Gotham.
Inferno Pizzeria Napoletana
Chef Tony Conte made a call for himself inside the global of high-end, 4-star dining, but he gave that all up for dough—pizza dough. He comes upon his love of Neapolitan-inspired pizza, obviously—his father and paternal grandparents were from a municipality simply north of Naples.
Conte opened Inferno Pizzeria Napoletana in 2015, and diners have lined up since day one to nab the forty-four seats in his Darnestown restaurant, in which the hours are “five p.m. till the dough runs out.” (Inferno’s closed on Mondays and Tuesdays.) Conte additionally brings his finesse and impeccable taste to the starters and cakes on his menu. He changed into appropriate motives into nominated for a James Beard Foundation award for the fine chef within the Mid-Atlantic location in 2018.
When it involves pizza, Conte is at his maximum delicate together with his egg and black truffle pie, its crust ringed with big, charred, ethereal bubbles of dough. In the center, poached egg quivers, waiting to be opened, so their vibrant orange yolks can mingle with beaten San Marzano tomatoes, melted fontina, smoked scamorza cheese, and an abundance of sliced black cakes. That’s four superstars consuming in an eleven-inch circle.
Pizzeria Da Marco
Pizzeria Da Marco’s proprietor, Alessandro Ferro, came to the U.S. from Italy two decades in the past and to Gaithersburg from Las Vegas, where he worked in high-end restaurants at the Venetian and Wynn hotels, 10 years. A ride to 2 Amy’s Neapolitan Pizzeria in D.C. modified the route of his life, inspiring him to go into the pizza commercial enterprise. “I cherished the easy Neapolitan way to interpret pizza. The roots of my Italian traditions are fundamental to me,” he says. He opened Da Marco in Bethesda in 2011 after putting in a 5,000-pound imported Italian oven.
Ferro will pay homage to his fine-dining roots at his hundred and eighty-seat (inclusive of the patio and room) restaurant, insisting on tablecloths. With spring upon us, it’s the right time to partake in Da Marco’s primavera pie, a white pizza loaded with colorful veggies: grape tomatoes, strips of roasted purple, yellow, and green bell peppers, mushrooms, fresh basil leaves, and skinny (lengthwise) al dente slices of vibrant inexperienced zucchini. An elegant contact here is that instead of the shakers of sawdust-like cheese located at the tables of most pizzerias, servers at Da Marco grate clean Parmesan cheese onto your pizza if you wish. VÜK
