Alfreda — Restaurant in Washington

Alfreda, a newcomer to the city's vibrant culinary scene, is making waves with its innovative approach to classic pizza. Chef Russel Smith, a renowned figure in the gastronomic world, has curated a menu that showcases his mastery of flavors and textures. The restaurant's specialty lies in its gourmet pizzas, which are crafted on a foundation of delectable sourdough bread, adding a tantalizing depth to each bite.

During my recent visit, I had the pleasure of indulging in one of Alfreda's signature pizzas, and I must say, it was a revelation. The crust, with its perfect balance of crispness and chewiness, served as a canvas for a harmonious blend of toppings. The fresh, locally-sourced ingredients sang in harmony, creating a symphony of flavors that left me craving more.

To complement the pizza, I sampled one of Alfreda's fresh salads, which proved to be a delightful counterpoint. The salad was a masterful composition, featuring the briny bite of Castelvetrano olives, the crunch of toasted pine nuts, and the bright, zesty notes of a lemon-chili vinaigrette. The greens were crisp and vibrant, and the dressing elevated the dish to new heights, creating a perfect balance of flavors that danced on the palate.

Alfreda's dedication to the simplicity and sophistication of great food is evident in every aspect of the dining experience. The restaurant's inviting atmosphere and attentive service create an ambiance that encourages patrons to linger and savor each moment. I highly recommend a visit to Alfreda for anyone looking to indulge in a truly exceptional...

Pizza is the language of love and I am infatuated with Alfreda’s Pizza in DC. The sourdough crust, the rich, flavorful sauce, the aged mozzarella cheese, the wild oregano, combine to create the magic of the perfect pie.

I also ordered the oven roasted earth and beets salad. The freshly roasted beets, toasted chopped hazelnuts, fresh goat cheese, frisée lettuce, drizzled with a balsamic vinaigrette. It was refreshing and flavorful. I would order it again in a heartbeat.

I was especially impressed that my granddaughters dietary needs were treated with respect and kindness. Her gluten free pizza was phenomenal.

I loved my Alfreda pie. It had crushed tomatoes with aged mozzarella, Parmesan cheese, and Wild oregano. It was a little bit of heaven. I think Chef Russell Smith has been perfecting his pie and it is a true artisanal pizza.

But, don’t stop there, the desserts are dynamite. We shared the trio of gelato- creamy and delicious. Then, we had the puff pastry filled with vanilla creme brûlée. It was light, creamy, and delightful! I would have licked my plate, if I was at home. It was incredible!

Street parking was easily available. We did walk a block or two. Service was good. I can’t wait to go...

Our party of two was greeted warmly by the thoughtful, and genuinely cheerful, serving staff when we arrived, and we greatly appreciated the fine hospitality throughout the evening. We even met the chef! This kind gentleman stopped what he was doing in the kitchen to step out into the dining room to day "hello." The folks here have a team spirit. The vibe is beyond friendly.

We each had a glass of red wine, and split the Alfreda Chopped salad and a 12" Alfreda Brick Oven Pie (with added mushroom and pickled chili toppings). The pizza was far better (far, far better!) than what we can normally find in the DC Metro area. I almost said that we're talking "NYC good" pizza, but it is even better than that.

The pizza here reminds us of pizza we had in a well-respected restaurant in Florence, Italy. The expertly baked, light crust is also crisp, firm, and thin -- yet it doesn't collapse when you grab a slice (just like the pizza in Florence proudly stands up!). Bravo!

5 Stars! You have gotta...