Top Chef's Spike Mendelsohn Opening D.C. Pizzeria

20090501-spkie.jpgBy way of Grub Street's New York Diet feature, we learn that former Top Chef contestant Spike Mendelsohn plans on opening a pizzeria in Washington, D.C.:

After falafel I had a little bit of a siesta, and then dinner at Grimaldi’s. I love my pizza. I’m opening a pizzeria in D.C. in the next three or four months. I just took over the building the other day. I’m researching pizza, so I’m trying to hit up all the spots. They do a great coal-fire pizza. I had pepperoni and green peppers on it and a pitcher of beer. I love watching the owner give everybody attitude in the restaurant; it’s part of the ambience. I don’t think I want to have coal fire. I want to have American-Napolean [sic] pizza. But not a true Napolean [sic] pizza; it needs to be Americanized a little bit. The true pizza from Napoli is really soggy in the middle, and you have to eat it with a knife and fork. I don’t think it’ll take well to the American palate. I mean, most pizzas in the States that are called Napolean pizzas are crispier. That was the night.

Mendelsohn also visited 99¢ Fresh Pizza and Lombardi's and had plans to visit Tonda, Una Pizza Napoletana, Kesté, San Marzano, Emporio, and Artichoke Basille's.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: