Don’t let the suburban shopping
strip fool you. Inferno Pizzeria
Napoletana, which opened in
October 2015, has a decidedly
downtown sensibility. Owner Tony
Conte, former executive chef at
the Oval Room in D.C., graces
his thin, blistered Neapolitan
pies with nonpedestrian toppings
such as garlic confit and n’duja
(a spicy spreadable salami). But
even simple adornments such as
sausage and zucchini shine.
Inferno Pizzeria Napoletana,
12207 Darnestown Road,
BEST NEW YORK-STYLE
With the May 2016 arrival of
VÜK, Woodmont Triangle welcomed a game changer—a combination pizza and pinball parlor.
While the shop’s pie may not be
a dead ringer for Joe’s in Greenwich Village, it’s appropriately
thin-crusted and foldable, and a
much better rendition than you’d
expect at a pinball arcade. Ditto
for the quality of the sausage.
After a slice and a beer, you’ll be
ready for a replay.
VÜK, 4924 St. Elmo Ave.,
Bethesda, 301-652-8000, www.
When it comes to deep-dish
pizza, Pi Pizzeria did the math.
The St. Louis-based chain, which
opened its ;rst Maryland location in Bethesda in April 2016,
;gured on a lightly textured
cornmeal crust to form the edge
of the pie, while layering cheese,
veggies or meat, then a robust
tomato sauce on top. The sum
result has a good ratio of ingredients and isn’t too heavy. This
pizza gets an A.
Pi Pizzeria, 7137 Wisconsin Ave.,
Made with shredded cauli;ower,
Parmesan and eggs, the gluten-free crust at Gusto really works.
Introduced this past August, the
browned, ;attened foundation
looks and tastes like cauli;ower
au gratin hit by a steamroller;
topped with tomato sauce and
veggies, the oblong-shaped pie
becomes a forkless casserole.
It’s a novel alternative, with
Gusto, 4733 Elm St., Bethesda,
240-396-6398; 8512 Fenton
St., Silver Spring, 301-565-2800,
Thick and thin, Neapolitan and New York—here’s a rundown of
some very good pizzas to recently debut in Bethesda BY CAROLE SUGARMAN
Prosciutto pizza at Inferno
EDITORS’ PICKS • FOOD & DRINK