You may never get sick of pizza.
Sounds like a hypothesis worth testing. Here then, two new quick-serve, pick-your-toppings pie joints: SpinFire Pizza (left), now open in Rosslyn, and Pizza Studio, opening tomorrow near Dupont.
The breakdown:
The Pedigree
SpinFire: It’s a joint venture between Redskins wide receiver Pierre Garçon and the founder of Paisano’s Pizza.
Pizza Studio: It’s the 28th location (and first DC location) of a chain that stretches from Alaska to the Bronx.
The Place
SpinFire: All gray and red, with communal counters and photo murals of streets in Naples. (Take a look here.)
Pizza Studio: Brick walls, rustic tables and a “Starving Artist Wall,” with local paintings and photos for sale. (Check it out here.)
The Pies
SpinFire: 10-inch, Neapolitan-ish rounds that get a nice char after 90 seconds in a 700-degree revolving oven.
Pizza Studio: Very thin, 11-inch crusts flecked with stuff like rosemary or hot peppers. They’re in and out of a conveyor oven in two minutes.
The Other Stuff
SpinFire: Giant calzones, Port City beers in the cooler and eight kinds of gelato in flavors like toasted coconut.
Pizza Studio: House-baked cookies like peanut butter and macadamia, and a beer license in the works.
The cookie license comes easier.
Sounds like a hypothesis worth testing. Here then, two new quick-serve, pick-your-toppings pie joints: SpinFire Pizza (left), now open in Rosslyn, and Pizza Studio, opening tomorrow near Dupont.
The breakdown:
The Pedigree
SpinFire: It’s a joint venture between Redskins wide receiver Pierre Garçon and the founder of Paisano’s Pizza.
Pizza Studio: It’s the 28th location (and first DC location) of a chain that stretches from Alaska to the Bronx.
The Place
SpinFire: All gray and red, with communal counters and photo murals of streets in Naples. (Take a look here.)
Pizza Studio: Brick walls, rustic tables and a “Starving Artist Wall,” with local paintings and photos for sale. (Check it out here.)
The Pies
SpinFire: 10-inch, Neapolitan-ish rounds that get a nice char after 90 seconds in a 700-degree revolving oven.
Pizza Studio: Very thin, 11-inch crusts flecked with stuff like rosemary or hot peppers. They’re in and out of a conveyor oven in two minutes.
The Other Stuff
SpinFire: Giant calzones, Port City beers in the cooler and eight kinds of gelato in flavors like toasted coconut.
Pizza Studio: House-baked cookies like peanut butter and macadamia, and a beer license in the works.
The cookie license comes easier.
