On previous visits, I've stayed in the confines of DC proper, and had authentic NY slices at Wiseguy NY Pizza, great hybrid stuff at Seventh Hill Pizza, great Neapolitan at Comet Ping Pong, and world-class Neapolitan at 2Amys.
But Pupatella - perhaps the granddaddy of DC Neapolitan - remained on my must-try list. I finally got the chance on Father's Day weekend, when we visited on Saturday at lunch hour.
|The Neapolitan oven where pies cook at 800-100 degrees in 60 seconds|
|Lining up to place an order|
|Perfect card for pizza blogging Dad|
- a white pie ($12) with Italian cream, sautéed mushrooms, garlic, brie cheese, and truffle oil
- a red pie with sausage, sautéed onions, and provola (fresh smoked mozzarella)
We had just begun the salad when the pies arrived. Our server was friendly and efficient, but this was another detail that the management missed; you don't serve the main course 30 seconds after the appetizer. Yeah, these pies cook in 60 seconds, but hold the order for a few minutes.
|Our white pie with mushrooms|
The white mushroom pie was beautiful to see; it had an ideal leopard spotting and a lovely patchwork of dark mushrooms and chunks of ivory brie cheese. The crust wasn't wet in the center, but it was unpleasantly damp. Fully half of each slice had drunk in too much moisture from the toppings.
|Red pie with sausage and smoked mozzarella|
|Extra tasty at the cornicione|
|Too much on top for the delicate crust|
|Just about an ideal char|
Of all the DC area pies I've had, 2Amys is the clear winner. Wiseguy, Comet, and Seventh Hill are also ahead of Pupatella. That said, I'd gladly return to Pupatella if I was in the area. I'd try simpler pies, like the Margherita, and other combinations with fewer toppings. That superb crust deserves a chance to be consumed without a limp center.