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Pupatella has menu posted.

They have published their menu. Looks like it is getting closer. I can't wait for this place to open. Walking distance to my house. Pizza. Ah yeah.


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  1. Awesome. Is that across from the Super Pollo?

    1 Reply
    1. Just read the blog and it says they will most likely be open by the end of next week.

      1. They open tomorrow at 11am. I'll see youse there.

        1. Any reports from today's opening? Would have gone over there myself, but prior plans are keeping me away. Excited to hear.

          1 Reply
          1. re: EJA86

            Brilliant stuff - a solid step up from their cart, and their cart had damned fine pizzas!

            Immediately on my top 5 pizza list for the DC area.

            5104 Wilson Blvd, Arlington, VA 22203

          2. The first thing I thought of as I took my first bite was: do they have a room to rent out next door? After the next bite, I wanted to hug the guy.

            Puputella makes a style of pizza I am not sure anyone else is making in the area. Markedly different from their cart version. The crust is soft, puffy, light. If you get mozzarella, it will be soupy. We tried two pizzas, one with buffalo mozz and the other with goat cheese. Goat cheese doesn't work as well here. Toppings are high quality and mostly a good value. The menu encourages experimentation.

            I easily consider it at the top of DC pizzas, and a highly valuable contribution because it
            strikes its own course.

            1 Reply
            1. re: Steve

              I also thought it was great and the proscuitto was really good. Also, the aranicini was really good. They were clearly very excited to be open. I did get my pizza as a take out and I had to trip over a table to get to the pick up counter. Hopefully they clear a better path.
              As a note: they will be accepting credit cards but as of right now, they are still cash only.

            2. Finally, after a long week and longer wait I got in last night. I got the calamari and two pizzas. The calamari was nothing special, typical if anything for a pizzeria. I got the "real" buffalo mozzarella margherita pizza and one with red sauce, goat cheese, cherry tomatoes, grilled mushrooms and grilled sausage (mild italitan).

              The mistake I made is that I got it to go. I wasn't planning on it, but they do not have air conditioning. It makes sense I suppose due to the heat radiation of the oven in such a small space and being a startup etc, but it makes that little room HOT. And I do not like hot so I got it all to go.

              The boxes as I feared made the crust really soft and chewy, but the toppings were very nice. The margherita was nice and simple as it should be. Great light and fresh sauce. The other one had too much stuff on it, but all the ingredients were very good. I really liked the sausage, the grilled mushrooms and the goat cheese. They were out of grilled tomatoes, which I wanted, but the cherry tomatoes were really nice on it as well.

              I am looking forward to trying their calzones soon, but I will definitely eat in. If you are going to get it to go definitely call ahead or use the website to order, it is not a speedy process, but I think the efficiency will certainly improve as time goes on.

              They also have a nice assortment of Italian beverages. Maybe my favorite thing was REAL COKE!!! Italian bottled Coke made with sugar, not corn syrup. It used to be that you could find these in taqueria's and marisquerias, but even Mexican bottlers have largely switched to corn syrup so seeing these with sugar was a treat.

              3 Replies
              1. re: sekelmaan

                Let me clarify one thing - it's not that they don't have A/C, they don't have a *properly functioning* A/C.

                1. re: sekelmaan

                  I have half a pie in the refrigerator now left over from lunch (in) on Tuesday when it wasn't so hot. I'll probably have it for lunch tomorrow and I'll let you know if the instructions for reheating (2-3 minutes at 500 degrees, on a pizza stone or parchment paper) that are cleverly hidden on a side flap of the box work. I asked the guy tending the oven if he had a recommendation for re-heating and he pointed that instruction out to me. They should have put it on the top of the box.

                  By the way, I thought the half I ate was pretty tasty.

                  I see that Pizzaria Orso is scheduled to open next month in Falls Gulch. This is a real sit-down restaurant (117 seats so say the article) from the MacQuaid folks of 2941 Restaurant, featuring Neoplitan pizza and 90 seconds in an 800 degree brick oven. I guess the Real Neopolitan Pizza wars will be in full swing soon.

                  1. re: MikeR

                    The Pupatella pizza reheated nicely on a stone, following the instructions. The crust was a little crisper than when it came out of the original oven, but still chewy.

                    Sounds like the word is out. Too bad for those who want pizza for dinner. Guess I'll stick with late lunch.

                    5104 Wilson Blvd, Arlington, VA 22203

                2. The food is great but be prepared to wait. Went last night for take out and waited an hour for two pizzas. They say they have phone ordering but they were so swamped they were not answering the phone. Probably good to go at off hours if you don't want to wait that long.

                  1. went by around 8:15 tonight (saturday) and they had run out of dough.

                    7 Replies
                    1. re: alkapal

                      That is the most pathetic thing I have ever heard.

                      1. re: sekelmaan

                        yeah, it was real pathos for me because then mr. alka made me succumb to his craving for the triple cheeseburger deal at mcdonald's, and i ended up eating their chicken caesar salad instead of a neapolitan pizza.

                        1. re: alkapal

                          Sounds like the Twilight Zone for Hounds.

                          1. re: alkapal

                            I'm never one to criticize McDonald's (even own a tiny amount of stock), but if Pupatella is backed up the next time you go, the new Lebanese restaurant two doors down from Pupatella is pretty good too. Fettoosh (which does not appear to be related to the DC restaurant with the same name) has all the standards (shawarma, gyro, soujuk, kabobs) falafel), with a few more ambitious things like baked fish and lamb, and a fairly extensive selection of Lebanese pastries.

                            I've only eaten there once -- had the fettoosh (bread salad) and beef shawarma and both were good.

                            5104 Wilson Blvd, Arlington, VA 22203

                          2. re: sekelmaan

                            Come on, this isn't pathetic. It's a small business, they've been open 2 weeks, and they're having problems judging how much dough to produce for the day when they start prep at 8am.

                            Dough has to rise - you can't just make more in an instant, and at the end of the day if you have some left, you can't just throw it in to the fridge for the next day's service (plus they're closed Sunday and Monday, so that dough would be sitting until Tuesday).

                            No restauranteur wants to be NOT selling their product at 8pm on a Saturday night.

                            1. re: DanielK

                              I concur. I was there on saturday night, they told me they ran out of dough and I was disappointed. I'd been there to eat pizza once already but wanted my parents to be able to try it too. HOWEVER i persevered and ordered a sandwich with buffalo mozz, prosciutto (la quercia from iowa!), roasted tomato and peppers, and basil. It was incredible. They also were able to locate one extra batch of dough and made us a margherita, AND gave us all free gelato. They're a new business, and they will have complications. But when they are on, they are ON. and when they have trouble, they do everything they can to make up for it. I love pupatella, and I will be a regular for sure.

                        2. I went back today. I had the Authentic (buff mozz, basil, sauce) and added pine nuts. This time I ate in. It was much better. I actually liked it. I think that the style will grow on me as I am not used to it, but the cheese is excellent, the sauce is light and seasoned, though maybe a bit too much? Not sure. The pine nuts toast under the flame and rock. I also would have liked double the basil. And I burnt the roof of my mouth taking the first bite thinking to myself, "I should wait a sec..."

                          Also, I would like to reiterate. Bottled coke with sugar. I had one this time. It is so much better than them corn syrup things. I don't even like coke, but these remind me of being a little kid and getting a treat.

                          4 Replies
                          1. re: sekelmaan

                            So far the sauteed onions and the olives are my favorite toppings. The buffalo mozzarella makes a huge difference.

                            1. re: Steve

                              Yeah. I couldn't remember what you suggested, but mostly I wanted to give the crust a go again.

                              1. re: sekelmaan

                                Are they still having A/C issues?

                                1. re: DanielK

                                  hehe. Nope. Nice and cool in there.

                          2. I went for the first time today with three coworkers, and wow, it was amazing. I had the special (white pizza w/ sweet corn and prosciutto). I was prepared to be thrown by the corn, but it worked amazingly well. My notoriously picky-eater coworker got the sausage and mushroom, and absolutely loved it. One of my other coworkers got the Salami panini, and declared it the best panini ever.

                            All in all, this is going to be a place that we visit probably on a weekly basis. Good pizza, good beer (flying dog / omegang I think), and gelato means awesomeness.

                            11 Replies
                            1. re: Fireye

                              With $12-$14 pies, an expensive craft beer, a gelato, and Arlington's 9% tax, that's getting pretty close to a $25 pizza lunch. My version is two slices and a soda at Flippn' for $5. I guess I need to get a job so I can keep up with you serious eaters. <g>.

                              1. re: MikeR

                                Consumer note: A pizza with fresh mozzarella is $8.50.

                                1. re: Steve

                                  Oy! Such a bargain. The basic margherita on the on-line menu is $9 but with the famous buffalo mozzarella that everyone raves over, it's three bucks more. In DIY form, the chassis is $7, the buffalo mozzarella is $4, $1 for most vegetables (garlic is free) and $1 or $2 for meats.

                                  I don't see the price on line, but I seem to remember that the gelato was $6 (whatever, it was too much for me), and I'll bet an Ommergang is $5 or $6. But I guess it's not unusual for drinks and dessert to match the cost of the entree.

                                  1. re: MikeR

                                    I got my gelato for $3. Though the pizza is already too much food. 3 slices of the regular 4-slice pie is enough for me (though I eat the whole pie - just in case).

                                    I do love the buffalo mozzarella, but it is not obligatory and it's not meant to compare in price to 2 slices of heat lamp Flippin' pizza, which is clearly much less expensive.

                                    Pie Tanza offers a $10 lunch meal with a soft drink - that is more of a fair comparison because the pie is made just for you and I have had some excellent pies there.

                                    1. re: Steve

                                      $3 for gelato isn't bad. I was sure I saw $6 on the menu in the shop. Wasn't it you, though, who was encouraging the buffalo mozzarella? Sure, you don't have to get it, but it's one of the things that makes the pizza special. The $10 Pie Tanza lunch is indeed a better comparison than Flippin' (no heat lamps - it goes into the oven for a couple of minutes), but add tax and tip (and a gelato) and your more than half way toward the $25 lunch.

                                      1. re: MikeR

                                        plus you need an advil from all the kids' stuff going on.

                                        1. re: alkapal

                                          Kids stuff? At Pie Tanza? I've never been there at lunch, and only a couple of times at dinner time.

                                          1. re: MikeR

                                            the many, many kids *doing* stuff -- like yakking loudly, or squealing, or taking their "tour" of the tables, or crying, or -- well, you get the picture.

                                            ps, i saw that the re-max office there at the end of the shopping center closed.

                                            unrelated topic, except it is related neighborhood-wise to pie-tanza: the "location of doom"(a/k/a "cursed spot") actually had a few cars there last evening!

                              2. re: Fireye

                                Go today or tomorrow before the special runs out. It is the best pizza I have had there and I have had a run through most of the menu.
                                It is a white pizza with thin potato slices, pecororino cheese, onions, and some herbs. It was like scalloped potatoes on a pizza. great stuff!

                                1. re: daves_32

                                  Second to that - not something i would have thought of but it was really good. This place is so good with great people running it. Not a place that you would think find random passers by, but some guy came in asking if they sold pizza by the slice (LOL) - he stayed and ordered a pizza and my guess will be back.

                                  1. re: chowmac

                                    I've only had experience with the cart. Good people for sure, and I love the general idea. The cart left me a tad wanting, but I figured there was better results abound - especially with the full storefront. Definitely will check it out sometime soon.

                              3. we just enjoyed the white pizza "special" and the arugula salad with prosciutto and parm. i think the lemon garlic dressing is better than the heavier balsamic dressing.

                                the crust is very light, but the flavor is light, too. i'd prefer a slightly yeastier dough. but i like pupatella more than pie-tanza.

                                two drawbacks:
                                smokiness and bad parking.

                                1. I had my favorite pie here this past week. It was a special. A white pie with raddichio, gorgonzola, roasted yellow peppers and pine nuts. Four excellent ingredients on a thin layer of a thick bechamel type sauce. The part that really pulled it through was no red sauce which is too funny for me and therefore makes the pizza soggy. I recommend trying white.sauce base pies, they have much better consistency.

                                  1 Reply
                                  1. re: sekelmaan

                                    I had this week's special, gorgonzola with dried cherries and marinated onions on top. It was just so odd sounding that i had to try it (I like all the ingredients) and it really works. Had about 1/3 of it there for lunch on Saturday and finished off all but half a slice last night for dinner, which will be an afternoon snack cold this week.

                                    It was $12 with tax, but not bad for three meals. I wanted to try the gelato this visit, but by the time I was ready to switch from pizza to dessert, the line at the counter has grown nearly to the door (no wait when I came in) so I passed. I'll have to try it one of these nasty hot days after a late lunch.