Comments on: A Pizzeria On H Street, H & Pizza, To Open In June

By: David

David — Sun, 04 Nov 2012 05:39:41 +0000

Just left H&Pizza. I don't understand??? WHy is it so good and affordable. I'm ADDICTED!!!!!

By: devon bennett

devon bennett — Thu, 16 Aug 2012 17:20:59 +0000

i tasted the food and it was mighty good but i need a job so are you hiring

By: New (Tasty) Details on H &Pizza « District Cuisine

New (Tasty) Details on H &Pizza « District Cuisine — Wed, 25 Apr 2012 23:27:37 +0000

[...] been slowly revealing the details of the restaurant in anticipation of the opening. Last week, Washington City Paper filled in some details by reporting (among other details) that H &Pizza plans to open June [...]

By: District Line Daily: Is Anacostia The New Williamsburg? - City Desk

District Line Daily: Is Anacostia The New Williamsburg? - City Desk — Tue, 17 Apr 2012 13:11:12 +0000

[...] Stories Last Night’s Leftovers: 251 Gallons Of Beer Edition A Pizzeria On H Street, H & Pizza, To Open In June Why So Serious, Cicerone? Meet D.C.’s Newly Certified Beer Buffs You Like Beer: Read It, Eat [...]

By: monkeyrotica

monkeyrotica — Tue, 17 Apr 2012 10:33:06 +0000

Yeah, the coal-fired pizzas are SO much better in NYC, particularly Guido's on Bleeker. I don't even bother eating them anywhere else. Not even Naples, Italy. They don't know WTF they're doing over there. And don't get me started on their lousy gabbagool.

By: Mario

Mario — Mon, 16 Apr 2012 18:58:01 +0000

But what about this “blast-fired” oven? Any chump can find locally-sourced ingredients, but when it comes to actually COOKING a pizza, they opt for that horrific conveyer-belt style oven, or they try their hand at wood-burning only to realize they don’t have the chops. The result is a pizza that may have provenance among the organic set, but will taste absolutely like crap. The fact that the press release spoke very little of the oven makes me think this place isn’t serious.
If someone opened a place in DC with a NYC-style coal oven, only THEN would the mention of a new pizza place be actually noteworthy.