This week's Young & Hungry column explores D.C.'s burgeoning gluten-free pizza scene and how even many of the city's upper-crust (ahem!) pizzerias are now offering non-traditional wheatless pies. Perhaps the latest joiner is the venerable Pizzeria Paradiso, which has been experimenting for months with a new homemade crust made from brown rice, sorghum, and buckwheat [...]
Homemade Pizza Recipe – Tomato Sauce The things you spot when you're not even looking for them. While researching my year-end column on the area's Best New Restaurants I ran across this video randomly playing in the corner of my web browser. Hmm, I thought, that sure looks like Ruth Gresser from Pizzeria Paradiso. Sure enough, it [...]
As a follow up to yesterday's post about prominent women in the national beer scene, today we are posting a list of local and localish beer-loving ladies. DC and the greater Washington area have a very decent number of beer women, from restaurant and bar owners to brewers, wholesalers, and other business folk. And this [...]
The seriously creamy buffalo mozz at Pizze Restaurants constantly evolve, which is why I try to revisit as many as possible in between checking out the new ones that come along. I particularly try to revisit the places that I have previously panned, like the trio of pizzerias below. To be fair here, I didn't [...]
As a general rule, the Young & Hungry blog is not here to plug every damn product that comes down the pike, but we'll make an exception for the Women Chefs and Restaurateurs 2009 calendar, which you can purchase for $12 over at WCR's Web site. It's a great holiday gift, blah, blah, blah. The [...]
Washington Business Journal is reporting that Pizzeria Paradiso owner/chef Ruth Gresser is having "conversations with the developers of DC USA about potentially opening up an outpost of her restaurant at the big-box center across from the Metro station" in Columbia Heights. The gentrified-within-an-inch of its life neighborhood is already home to two fine pie joints, [...]
The Reluctant Gourmet has a good, friendly interview with Ruth Gresser, in which the owner and chef behind Pizzeria Paradiso talks about her background, her decision to open a pizza joint, and whether cooking school is necessary for a chef. Here are three things I learned about Gresser:
