Al Dente sits on New Mexico Avenue in Northwest Washington, built around a wood-fired oven turning out Neapolitan pizza. The kitchen also makes its own pasta and runs through fresh fish and meat dishes, with Italian desserts and gelato to close things out.
The restaurant's chef has been recognized repeatedly by the James Beard Foundation's Best Chef program, winning in 1996 after finalist nods in 1991, 1993, 1994, and 1995.
Regulars point to the pizza's consistency, generous portions, and a level of service that keeps this feeling like a neighborhood go-to rather than a destination restaurant.
The restaurant's chef has been recognized repeatedly by the James Beard Foundation's Best Chef program, winning in 1996 after finalist nods in 1991, 1993, 1994, and 1995.
Regulars point to the pizza's consistency, generous portions, and a level of service that keeps this feeling like a neighborhood go-to rather than a destination restaurant.