Pizzeria Paradiso

Row 1

Details
2003 P St NW (at 20th St. NW)
Washington, DC 20036
(202) 223-1245
Pizza, Italian, Bar
$ $
Hours
Mon–Thu: 11:30 AM–11:00 PM Fri–Sat: 11:30 AM–Midnight Sun: Noon–10:00 PM

If there’s a face for Washington, D.C.’s pizza’s saving grace, it’s that of owner and chef Ruth Gresser, who cut her chops in San Francisco in the late 80s and made her personal pizza foray in 1991, when she opened the first Pizzeria Paradiso. “We opened Pizzeria Paradiso so we could make the kind of pizza we longed for but couldn’t find in the D.C. area,” she notes on her site, “the kind of pizza where the crust was the most important part. So we started with a wood-burning, domed, stone oven able to cook at a temperature of 650 degrees.”

The original Pizzeria Paradiso, located on the second floor of a small townhouse in Dupont Circle, was upgraded and relocated to P Street, and has since been joined by spots in Georgetown and Old Town (all three feature beer lists offering 200 bottled beers and a traditional British-style cask ale). Bottarga isn’t the first ingredient you’d expect on a restaurant’s self-described signature pie, but that’s what you get: salty accents to the slightly sweet tomato touch, a nice garlic edge, and some light herbs, Paradiso’s Bottarga pie might just be showing off by adding its egg finish, but you probably won’t mind. coFor a next-level move, check out Gresser’s fast-casual pizzeria Veloce, which also serves scrambled egg-topped breakfast pies.

(If you’re interested in trying to make your own version of chef Gresser’s pizzas, check out her cookbook, or try your hand at making her gluten-free dough at home.)

Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015

 

 

Foursquare Tips

  • You've come to right place for pizza, get ready to enjoy one of the best pizzas in the nation's capital! -- Green Guide Editor
  • The Atomica is sooo good!
  • Jed and I eat here frequently...the special of the week always tends to be very good! Try with the beer they recommend!
  • If you want a table , come early
  • 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
  • Great brick oven pizzas and OUTSTANDING bottled beer selection.
  • Pizza Genovese (pesto, parmesan & potatoes) with added proscuitto. You won't be disappointed.
  • Go to Pizzeria Paradiso for lunch with a friend. Haven't been there in months!
  • You can't really go wrong with any decision here. With the said, the Pizza Napoletana is delicious for the anchovy and caper lovers out there.
  • Quattro formaggio pizza - hands down best thing you'll ever eat.
  • Get a pizza with egg on it. Crack the yolk. Sop up said yolk with crust - Delicious.
  • Looking for an appetizer dish? Look no further than the Tonni E Fagioli: white bean, celery, anchovy, tuna, red onion, parsley, basil, & chive.
  • Happy hour is absolutely worth it! Be there before 6 pm and enjoy pizza and drafts by half price
  • Great beer selection and service. Good for gluten free pizza and beer.
  • wow this a great place, service is really nice & quick, pizza is georgous, you dont miss if you are in DC
  • The pizza is GREAT! Fresh ingredients and great choices for toppings. But even better is the BEER selection. FANTASTIC.
  • The atomica is good but really hot! Picky people can choose toppings. The IPA beers were too bitter for me... Atmosphere is nice but noisy... Olives are free and yummy! Servers are great!
  • Great crust, bland sauce. Overall posh pizza presentation seems more important than flavour.
  • Best pizza in the district
  • Mourning the passing of the Achel Blonde.... with a Westmalle Tripel