Washington, DC

via Side Door Pizza

From the Capitol Riverfront BID:

“Brian Schram, one of the owners of neighborhood bar and restaurant Scarlet Oak, is getting culinarily creative during the Covid era by popping up a pizza project from the side door of the restaurant. Fittingly named Side Door Pizza, the pick-up window is located adjacent to the large dining patio of Scarlet Oak right on New Jersey Avenue, SE.

Opening Hours! Check back for extended hours soon!

Monday: 5pm-10pm
Tuesday: Closed
Wednesday-Friday: 5pm-10pm
Saturday-Sunday: 5pm-10pm

909 New Jersey Avenue SE

Side Door is located in between the 909 apartment’s main entrance and Scarlet Oak’s large patio off of New Jersey Ave.”


1440 8th Street, NW courtesy Oyster Oyster

From a press release:

“After COVID delayed its long-anticipated opening, sustainable plant-centric restaurant Oyster Oyster turned to take-out, serving local farm dinners and vegetable-focused fare to-go beginning in August of this year. But the Shaw eatery has two exciting dining experiences launching this weekend: its first foray into on-premise outdoor dining, featuring private pizza, pinball and oyster parties in its funky “Oyster Garage” space; and a daytime coffee shop pop-up with local RĀKO Coffee Roasters.



1335 14th Street, NW

Thanks to a reader for sending word about a new pizza option in Logan Circle. Pizza Policy’s website says:

“Our company has been around for over 29 years and we are thrilled to finally bring our food to the streets! By following our motto “offend them with flavor by using the freshest ingredients” W. Millar & Co. is thrilled to present Bub’s Burritos, Pizza Policy & Late Night Eats, bringing great food to the people of Logan Circle.”

Check out the menus here.


3704 14th Street, NW

Anthony asks: “any news on anafre and why the plastic is up?”

Anafre wrote on Wednesday: “We’re doing a little renovating so we’ll be closed this week. But you can still visit our sister spots @mezcalerodc and @elsoldc”

Another reader hears a little scuttlebutt about what could be coming: “it’s going to be a pizza place”?!?



“Dear PoPville,

Question for you/popville: what’s chicken bacon ranch pizza guy up to? Hope he’s doing alright and eating all the CBR he has ever hoped for.”

Ask and ye shall receive:

“Hey, guys. It’s me — Chicken Bacon Ranch guy.

Surely you remember, five years ago, when hundreds of this blog’s commenters chewed me up and spat me out like a chicken ranch slice with no bacon on it. A few of you came to my aid, but most of you were hungry for my blood. I was hungry only for Chicken Bacon Ranch.

You called me a “dunce,” “an asshat,” and an “over-entitled d-bag.” You insulted my home state, saying I was a “typical mouthy New Yorker,” and that I should go back there (I didn’t). Thank god I’m anonymous.

I doubt anyone needs a recap of what happened, but if you moved here pre-Trump, you might not understand the regularunending references made to me and my favorite pizza. For those of you not familiar with the events that led us here, I’ll sum it up more briefly than I did in 2015: Read More


13th and H Street, NE

Thanks to a reader for sending word that the long awaited Mozzeria has opened on H Street. And word got out as you can see from the line above which was sent around 11am this morning.

Mozzeria’s website says:

“Our second brick and mortar restaurant is NOW OPEN! Located in the historic Atlas District on H Street, our new restaurant is only blocks away from Gallaudet University. We are currently offering takeout and delivery only.

Opening Weekend Only
September 4th – 6th
Friday: 11 AM – 9 PM
Saturday: 11 AM – 9 PM
Sunday: 11 AM – 8 PM

Regular Operating Hours
Tuesday – Thursday: 4 PM – 9 PM
Friday: 4 PM – 10 PM
Saturday: 11 AM – 10 PM
Sunday: 11 AM – 8 PM

Mozzeria was created with the goal in providing customers a welcoming, memorable, and visual environment to experience Deaf culture while working to increase career placement opportunities for Deaf people. Read More


Photo by ny273

“Dear PoPville,

I’d love to have recommendations for how to make a good homemade pizza. I fail every time. I’m not looking for anything fancy, just your standard pepperoni pizza. This past weekend I bought TJ’s dough, sauce and Toscana cheese and the cheese didn’t melt all the way despite leaving it in for like 15 mins more than recommended and the dough tasted rubbery! I’d love to know where people are buying their dough/cheese and any tips or tricks for making a good crust.”


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