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Pete's Apizza: New Haven Pizza in Columbia Heights

monkeyrotica Apr 30, 2008 08:02 AM

Has anyone tried this place yet? They do a white clam pizza, but it's round not rectangular. Also the price seems a bit steep. Maybe the usual flour/gas price hikes kicking in?

http://www.princeofpetworth.com/?p=2433#more-2433

http://dcist.com/2008/04/29/first_loo...

  1. c
    colhghts Apr 30, 2008 08:47 AM

    I did. I had a slice of the clam and a slice of the sausage and mushroom. While they were tasty, I wasn't wowed. But -- I don't know if it's because I'm not familiar with New Haven style, or if getting slices is different than getting a whole (fresh) pie, but they seemed overdone (hard and dry, kind of crunchy). That said, the salads looked delicious and a nearby table got a pie, which didn't look crunchy. CH neighborhood boards are giving it a thumbs up.

    Slices were $3.25 (clam) and $3.00 (2 topping). They expect to have a beer/wine license in about a month.

    1 Reply
    1. re: colhghts
      monkeyrotica Apr 30, 2008 09:08 AM

      I'm pretty sure New Haven style is supposed to be chewy, but not crunchy. I'll have to check this place out.

      http://en.wikipedia.org/wiki/Apizza

    2. k
      KevinS Apr 30, 2008 10:28 AM

      Thanks for posting this, just returned from lunch there. Agree with the posts here so far, the crust seems dense, and too crunchy. Actually, almost pre-fab, but not quite. It's not New Haven pizza, but it's not bad. A little more work on the dough (that has to be the problem, rising at wrong temp or something), and it will be pretty good. Definitely will go back, it's a place that sells good slices and that fills a desperately need niche.

      As far as other factors, they seem confused behind the counter, running around with no direction, moving slowly at times, and not having enough pizza made during lunch rush. The guy cutting the pies almost seemed as if he'd never done it before, took minutes to get one pie cut. They could lose the pretty plates for slices, a paper plate is fine with me. They should get this worked out with time, though. I hope so. And fix the crust.

      One more thing - as I was eating the slice I could swear I detected goat cheese. I'm going to assume it was the pecorino in the shaker. Man, that's fresh pecorino, you almost never taste the grated cheese that strong.

      1 Reply
      1. re: KevinS
        ktmoomau Apr 30, 2008 11:12 AM

        They were just featured on Daily Candy today so they may have already been getting a rush...

      2. j
        JRW Apr 30, 2008 02:45 PM

        hey everyone-
        FYI--new haven style=thin, crisp, sometimes charred crust, usually sweeter sauce, in a coal fired oven. i'll have to check out this place sometime when i'm in the d.c. area and compare it to my fav--sally's ;)

        4 Replies
        1. re: JRW
          s
          soilman May 1, 2008 07:18 PM

          JRW is correct, new haven style is thin, charred and definitly crisp compared to local stuff and also baked in a wood-fired brick oven, Tried Sally's last year, supposedly Sinatra's favorite..stood in line for 1 hour..great sauce, great pie..

          1. re: soilman
            beauxgoris May 1, 2008 07:31 PM

            So is this close to 2Amy's style - or something different?

            1. re: beauxgoris
              n
              nickdanger May 2, 2008 07:51 AM

              I never viewed 2Amys to be New haven like, but I guess since they both try to be authentic in the Neapolitan style, they are close.
              For those who are wondering, check this link. http://slice.seriouseats.com/archives...

              1. re: beauxgoris
                j
                Jamie D May 2, 2008 07:56 AM

                2amy's is close, but NH style is oilier, grittier (corn starch on the bottom) not as cheesy, better sauce, and as stated above, more charred/well-done. a big difference is the temp of the respective ovens -those on Wooster St approach 700-800 degrees IIRC, I BELIEVE no DC oven comes close; let us know if I'm wrong!

          2. s
            samaber May 2, 2008 07:43 AM

            I went to try their gluten free pizza, and it was delicious, but I definitely had a reaction to it. They should work on the cross-contamination more before they market to celiacs.

            2 Replies
            1. re: samaber
              monkeyrotica May 2, 2008 07:53 AM

              Are they cooking the gluten-frees and the regular pies in the same oven? I'd think it would be pretty difficult to keep pizza flour off the oven and flip. They could get a separate gluten-free pizza flip.

              1. re: monkeyrotica
                s
                samaber May 2, 2008 07:36 PM

                After I had already paid and waited 15 minutes for takeout, the guy handed it to me and then explained it. It is cooked in the same oven as regular pizzas, but they put it on a pan inside, so it's off fo the bottom. I'm really not horribly sensitive, I take my chances here and there, but this was a really awful glutening. Also, the girl who was ringing me up didn't know they had GF pizzza, so hopefully the employees will learn more about how to be gluten free as the place settles in. I was really disappointed, though. $18 for a "gluten free" pizza, and I could have gotten a $5 gluteny Domino's instead!!!

            2. c
              cornflakegirldc May 3, 2008 09:27 PM

              I went today and I think Pete's Apizza is delicious. New Haven style pizza is supposed to be crispy and slightly charred. The crust as Pete's was delicious, and, I have to say, the first crust I've had in DC that couldn't leave behind on my plate. It's worth the trip.

              1. d
                dan f. Jun 24, 2008 03:54 PM

                Went there for the first time, expecting to love it & was a bit underwhelmed. It's definitely not up to the standards of the great ones in New Haven. For Washington, though, it's pretty good. Slices of clam and regular tomato/mozz are incredibly thin, crust to my mind (an mouth) was a mix of chew & crunch but certainly not very charred. Clam pie had nice garlicky underpinning; tomato/mozz pie lacked zip in sauce & cheese, which might've compensated for any crust shortcoming. Also, pizzas seemed to me like they were in the oven a minute or so too long . . .cheese seemed a little overly browned.

                1. c
                  caphill2320 Jul 2, 2008 07:02 AM

                  I went to Pete's with my husband last weekend for the first time and really liked it. I've never had New Haven pizza (I'm from NY) but he has. I tried the white clam, which he tasted and said was pretty good. I thought the pizza in general was tasty and I really liked being able to get slices. I miss that about NY a lot. However, the best thing about the dinner was the antipasta plate we got to start. It was a combination of four salads which were so tasty. There was a beet salad, a carrot salad, one other and a quinoa salad with broccolini which was amazing. I've never had quinoa that actually tasted good, but this was great. I chatted with the owner and he said he would show me how to make it in the kitchen some time. I'm totally taking him up on that.

                  Overall, I thought it was really good, and most of all it was easy. We didn't have to wait for a table or deal with 6 thousand stollers like at 2 Amys. DC definitely needs more casual places like this for a quick, good bite to eat.

                  1 Reply
                  1. re: caphill2320
                    beauxgoris Apr 25, 2009 10:46 PM

                    Any new reviews?

                  2. s
                    Steve Apr 26, 2009 09:22 PM

                    I had a plain cheese pizza last week. Tasty no doubt. Crust was a bit tough, so that after two slices my jaw hurt, but this could be because it got overcooked. Cheese on top was browned. Reminded me of good slices that I would get in NYC.

                    1. f
                      foodie0807 Apr 29, 2009 10:37 AM

                      Much chewier crust which is a unique taste--either you like it or don't. The toppings at this place are great, very gourmet. I however was dumb and was in the pasta mood that night and also ordered that. DO NOT do it. I think they use the same dough as the pizza so the pasta was very cardboard like tasting. Fabulous canolis. This is a family run business with fantastic people. Nice casual environment and great addition to the neighborhood.

                      1. v
                        vivinator May 15, 2009 06:39 AM

                        not a fan. drove there. shoulda shopped at giant for one thing even thoough I don't need anything. woulda saved parking money. i was told parking by taget is $1/hr.
                        anyway had 2 slices. didn't like either. then again I'd prefer papa johns so that's the level of my credibility. had the pepper/carmelized onion and chef's slice.
                        go to the coal-fired pizza place in Ellicott City/Columbia if you are in the area.

                        1 Reply
                        1. re: vivinator
                          v
                          vivinator May 15, 2009 06:52 AM

                          I guess my main complaint would be that the flavor wasn't all that strong.

                        2. p
                          Pappy Jul 16, 2009 01:07 PM

                          Heading there next Wed with anothe CH to check it out. 2 questions.
                          1) I assume they have dine in? We can get a table and a glass of wine?
                          2) Any recommendations on pizzas, ie toppings? Do they have a clam pizza?

                          1 Reply
                          1. re: Pappy
                            ktmoomau Jul 16, 2009 01:48 PM

                            1) They have dine in, you have to wait for a tale to open, but it's communal not too bad, especially with two people. You can get glasses of wine and beer.

                            2) They have clam pizza. I really like the pizzas with roasted garlic, I thought it made it really flavorful. I got the Staven which had roasted garlic and carmelized onion and some other things, but those were the two toppings that really shined for me. Went really well with the meat and the crust. They will do 1/2 and 1/2 too, fyi.

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