April 17, 2014

Jul 22, 201312:25 PMTable Talk

& Pizza coming to Bethesda

Jul 22, 2013 - 12:25 PM
& Pizza coming to Bethesda

If Cava Mezze Grill is the Greek version of Chipotle, and ShopHouse is the Asian take, then & Pizza, a customized pie restaurant, is the pizza edition.

And it’s opening a branch on Old Georgetown Road in Bethesda—in fact, right next to Chipotle, sometime by the end of this year.

The fast casual restaurant, which already has two locations in downtown Washington—one at 1118 H St. NE, the other at 1250 U St. NW, has gotten rave reviews from bloggers and other media.

To assemble their oblong-shaped personal pies, diners get to choose among three dough types (traditional, whole wheat and multigrain), six sauces and six cheeses, plus a raft of meats and proteins (including soppressata and farm eggs), vegetables (e.g. broccolini and caramelized onions) and finishes and oils (fig marsala among the more unusual).

Any pizza with sauce and cheese costs $6.82; add up to three toppings, and the still-reasonable cost is $8.86.

Founder and partner Steve Salis said that the concept allows customers to “look at a pizza as a blank canvas. They can create whatever they want to have, whether it’s indulgent or healthy, or anywhere in between.”

Salis described the crusts as “thin but with a nice chew and a good give, and a little bit of airiness.” The pies, cooked in electric ovens, take 90 seconds, he said.

As for the 830-square foot space, a former dry cleaners shop, Salis said it will have 10 seats, and will be more of a “grab and go” type of place.

The concept is “great for families and office workers,” says Kelly Silverman, real estate broker for Streetsense, which represents & Pizza. “And they do a good job on the interiors. I think it will be a hit in Bethesda.”

7620 Old Georgetown Rd., Bethesda, www.andpizza.com

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About This Blog

Welcome to Table Talk, the blog version of the column in Bethesda Magazine. Be one of the first to find out about new restaurants and food shops, and join in the lively discussion about first bites, snipes and recommendations.

Before becoming Food Editor of Bethesda Magazine, Carole Sugarman was an award-winning food reporter for The Washington Post for 20 years. She has also written for national food magazines and a food policy newsletter, as well as judged cookbook and cooking contests. She lives in Chevy Chase where she eats PB&J for lunch when she’s not working.

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