Tag Archives: Ruth Gresser

Play Skee-Ball and Pinball in Pizzeria Paradiso’s New Game Room

Source: Washingtonian Food

DC pizza favorite Pizzeria Paradiso is adding another option to its menu: arcade games. The Georgetown location is now home to Paradiso Game Room, a space for drinking beer, eating pizza, and playing games like Skee-Ball, Big Buck Hunter, shuffleboard, pinball, and darts. The spot opens today in the restaurant’s basement, which used to house […]

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Pizzeria Paradiso Owner Will Close Fast-Casual Veloce on Friday

Source: Washingtonian Food

Veloce will close its doors after lunch on Friday, ending two and a half years at 1828 L Street, Northwest. The fast-casual pizza joint from Pizzeria Paradiso chef/owner Ruth Gresser joined the many quick-grab options around Dupont Circle with a chef’s vision, serving local Compass coffee and thin-crust pies made with a variety of fresh […]

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Why Don’t More Restaurants Serve Weekday Breakfast?

Source: Washington City Paper Young & Hungry

The District has a food truck for everything—Ethiopian, Peruvian, Greek, lobster rolls, cupcakes, popcorn. I’ve lost track of how many Asian fusion taco trucks are out there.

But if it’s 8 a.m. and you’re searching for a simple egg and cheese sandwich from a mobile vendor, good luck. Not only does the District not have a dedicated classic American-style breakfast food truck, but as far as the head of the local food truck association knows, there are no trucks that reliably roam D.C.’s streets before lunch time.

“[In] many of the great vending cities in the U.S.—Portland, Los Angeles, New ...

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Veloce Opens Today With Breakfast Pizzas

Source: Washington City Paper Young & Hungry

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Among the most underrated of pizzas is the breakfast pizza. No, not the kind from the night before reheated in the microwave because you ran out of cereal. I’m talking about scrambled egg- and applewood smoked bacon-topped pies. This oft-neglected offering is now available as early as 7 a.m. at Veloce, the latest entrant in the fast-casual pizza game.

Veloce, which offers brick oven-fired personal-sized pizzas, comes from Pizzeria Paradiso owner Ruth Gresser. The restaurateur of 20-plus years aims to mimic the Neapolitan-style pies served at her Dupont, Alexandria, and Georgetown restaurants with a custom-designed oven from Belsville, Md.-based Marra Forni that can ...

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Get $5 Breakfast Pizzas and Compass Coffee from Veloce at Pizzeria Paradiso Tomorrow

Source: Washington City Paper Young & Hungry

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Like pretty much every restaurateur these days, Pizzeria Paradiso chef and owner Ruth Gresser is venturing into the world of fast-casual. Her quick-service Neapolitan-style brick oven pizza place, Veloce, will open its first location at 1828 L St. NW later this spring. But you can get a preview of Veloce’s breakfast pizzas (which, let’s face it, are the best kind of pizzas) at the Dupont location of Pizzeria Paradiso tomorrow from 9 a.m. to noon.

The pizza pop-up will offer two individual-sized pies: The Pig with scrambled eggs, applewood smoked bacon, roasted mushrooms, red onions, and Italian cheeses as ...

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Gird Your Liver! It’s Savor Week

Source: Washington City Paper Young & Hungry

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Tickets to this weekend’s Savor beer festival, one of the brewing community’s most anticipated events of the year, may be long gone. But if you’re not going, that doesn’t mean your buzz needs to suffer. For the fifth year in a row, bars and restaurants throughout D.C. are taking advantage of having so many talented American brewers and their beers in town. Out of over 70 events across the week, below are my top picks for where to spend your time and sobriety.

MONDAY

Minco de Mayo at Jack Rose, 6 to 9 p.m.

This Cinco de Mayo-themed fiesta on the ...

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Pizza Week 2014: Where Pizza Chefs Go for Pizza

Source: Eater DC

artleyfacebook.jpgEveryone has their favorite pizza, but what are the favorites of DC’s pizza experts?

To get to the bottom of this question, Eater DC asked pizza chefs where they go for the perfect pie. The real lesson here: it all depends on who you ask. No two answers, or pizzas for that matter, are quite the same.

Take for instance Spike Mendelsohn of We, The Pizza. He likes the traditional Neapolitan pie if it’s a fancier sit-down occasion, or the New York slice if he’s eating on his feet.

“Regardless, a pizza should have a good charred ...

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Pizzeria Paradiso’s Cookbook is Here

Source: Washington City Paper Young & Hungry

pizzeria_paradisoFans of Pizzeria Paradiso don’t necessarily have to wait for a table to try one of owner Ruth Gresser‘s Neapolitan-style pies anymore.

Gresser has just released a pizza-making cookbook with Quarry Books called Kitchen Workshop—Pizza, the first in the publisher’s series of how-to cooking guides. The book covers everything from dough basics to sauce-making, plus recipes for some of the restaurant’s favorites (including the bottarga pizza—one of City Paper’s 50 must-try dishes).

To celebrate the new book, Pizzeria Paradiso has a number of deals and events during the next two weeks. For starters, if you buy a book at any ...

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