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Years of Practice Have Perfected This Petworth Pizza
Jose Velasquez, left, co-owner of Moroni & Brothers restaurant on Georgia Avenue NW, tosses pizza dough. The restaurant features pizza and Salvadoran dishes, including a La Capra pizza (spinach, roasted garlic, goat cheese, onions and tomato sauce), top, which is headed for the Italian wood-fire oven, and tamales, above.
(Photos By Mark Gail -- The Washington Post)
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These are the best pizzas in this area of the city.
My favorite is the Blanco, a pristine circle of dough topped with oregano, parsley, tissue paper-thin slices of red onion, Parmesan cheese and, by request, a bit of garlic. Velasquez's dough is tasty without being too yeasty, and the herbs and cheese complement its texture.
The Diablo, with tomato sauce, sweet peppers, jalapeno peppers, red onions, mozzarella and sausage, is one of the most popular pizza choices, Velasquez said, along with the marinara (tomato sauce, garlic, mushrooms and mussels) and primavera (tomato sauce with green peppers, mushrooms, onions and mozzarella) pies.
There is a small selection of panini and a few desserts. Right now, the restaurant sells only soft drinks (including horchata and tamarindo), but the hearing for a license to sell alcohol is set for next week. Service is attentive.
The restaurant is open late every night except Sunday, and Velasquez said delivery throughout Petworth, north as far as Walter Reed Army Medical Center and Eastern Avenue, and south to near downtown, started recently.
Delivery is always an option, but these pizzas, which cook in intense heat for just a few minutes, are best eaten straight from the wood oven.
Moroni & Brothers, 4811 Georgia Ave. NW, Washington, 202-829-2090. Hours: 8 a.m. to 11 p.m. Monday through Thursday, 8 a.m. to midnight Friday and Saturday, 11 a.m. to 10 p.m. Sunday. Appetizers, $2.75 to $8; main courses, $7.95 to $12.95; pizzas, $8 (small, eight-inch pie) to $14.95 (large, 12-inch pie).http:/
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