Pizzeria Paradiso Birreria, Washington, DC, USA

We opened Pizzeria Paradiso so we could make the kind of pizza we longed for but couldn’t find in the DC area; the kind of pizza where the crust was the most important part.

To create that crust, we start with a wood-burning, domed, stone oven able to cook at a temperature of 650 degrees and above. Then we placed the oven at the heart of the restaurant so our guests would feel the warmth and comfort of its glow evocative of the warmth felt in a close friend’s home.

Next, we developed a dough that would respond to our oven the way we dreamed. We let our dough rise slowly, work it by hand, lightly grace it with the finest quality toppings, finish it with extra virgin olive oil and cook it in our beloved oven.

As Phyllis Richman wrote about us, “[m]aking great pizza isn’t all that difficult. You need good yeast dough – left to rise long enough to develop the flavor. Then a tomato sauce of quality, cheese that’s delicious and fresh herbs from the garden, honest olive oil and vibrant toppings. Plus a good hot wood-burning oven. In other words, all it takes is a commitment to quality. That’s what makes the difference at Pizzeria Paradiso.”

The original Pizzeria Paradiso, located on the second floor of a small townhouse in Dupont Circle, opened its doors in November 1991. The restaurant received immediate critical acclaim and has since been consistently ranked among the finest restaurants in Washington, DC. This location expanded in 2009, and is now located at 2003 P Street. A second location, in historic Georgetown, opened at 3282 M Street in December 2002. Our third restaurant, located at 124 King St in Old Town Alexandria, Virginia, opened in October 2010.

Pizzeria Paradiso provides table service to 100 customers in Dupont Circle including a 20 seat outdoor patio, 140 customers in Georgetown and 120 customers in Old Town. The menu is supplemented by an extensive beer list at all three locations, with an ever-changing draft beer selection and wine list. Our Georgetown location has a private dining room for special events. Our Old Town location can accommodate special functions based upon availability.

All locations are open seven days a week for lunch and dinner, with continuous service through the afternoon and late-night dining hours on Fridays and Saturdays. Our pizzas and appetizers are available for carryout from all locations. —Pizzeria Paradiso

Pizza Paradiso's lineup is looking excellent. Check it out:

Jopen- Koyt: (Netherlands) 8.5% a dark beer with a warming herbal taste. Reddish-brown, strong version of the old gruit beer

Haandbryggeriet- Norwegian Wood: (Norway) 6.5% Once, every farm in Norway was required by law to brew its own ale. These ales had a natural smoky taste because the malt was kilned by fire, and most of it was spiced with juniper berries. Norwegian Wood is a recreation of that traditional style

Redchurch- On Skins: 4.7% (England) brewed with foot pressed sour plums from the National Orchard Collection in Brogdale, Kent. Natural expression of plum flavors, tart and complex.

Redchurch- Risk: 4.7% (England) raw, unboiled wort was pitched on top of the remaining plums and yeast from the brewing of On Skins. Super complex acidity with bold flavors of stone fruits and distinct earthy, forest floor notes.

Brasserie Dupont- Posca Rustica: (Belgium) 8.0% Pours a hazy, dark golden hue with aromas of flowers and herbs; very fresh and spicy with a lot of hidden aspects resulting in a mixture of barley and malt, and many different herbs and spices.

Gruit Brewing- Solstice Poloroid: (Maine) 7.0% A hop-free winter warmer brewed with Mugwort, Sage, Juniper, Cinnamon and Yarrow -just in time to celebrate the changing cycle of the winter solstice.

ruit Brewing- Bee Balm Dubbel: (Maine) 7.0% This Dubbel of the gruit Variety highlights the great crop of Bee Balm grown in the Urban Farm Fermentory Garden! This is a botanical “Balm” of a brew, all the while whispering Belgian characters and Dubbel-like grist caramel and malty accents.

Gruit Brewing- Harvest Tripel: (Maine) 9.0% A Belgian-style Tripel ale brewed with Maine grown barley and wheat, and malted in Maine by Blue Ox Malthouse. This gruit is brewed with Chamomile, Yarrow and a touch of Maine hops. Spicy & creamy with a touch of alcohol heat.

And finally, some beer from Earth Eagle!

Lastly, Gruit Brewing is a new nano brewery that is part of Urban Farm Fermentory in Maine. We carry some of their cider at Pizzeria Paradiso and we're excited to try their gruits! Here is a link to their website: https://www.fermentory.com/#home