Inferno Pizzeria Napoletana is built around one thing: neo-Neapolitan pizza, made with organic crushed tomatoes and slow-roasted garlic, served in a compact dining room alongside carry-out orders. It's a dedicated, single-focus concept rather than a sprawling menu restaurant, and that focus shows in the dough.
The pizza lineup runs from a straightforward Margherita and Marinara Rustica to more particular combinations like Local Figs, Roasted Yukon Potato & Onion, and Bacon Bolognese. Burrata opens the meal as a first course, and Walnut Miso Chocolate Chip Cookies close it out. The kitchen also runs occasional pasta tasting and prix fixe events outside the standard pizza menu.
The restaurant's kitchen has drawn national attention, with a James Beard Foundation Best Chef Mid-Atlantic finalist nod in 2024 and a semifinalist nod in 2018. Washingtonian named it among the city's best restaurants in both 2025 and 2026, cementing a reputation locals had already built around consistent dough quality and prices that hold steady despite the demand.
The pizza lineup runs from a straightforward Margherita and Marinara Rustica to more particular combinations like Local Figs, Roasted Yukon Potato & Onion, and Bacon Bolognese. Burrata opens the meal as a first course, and Walnut Miso Chocolate Chip Cookies close it out. The kitchen also runs occasional pasta tasting and prix fixe events outside the standard pizza menu.
The restaurant's kitchen has drawn national attention, with a James Beard Foundation Best Chef Mid-Atlantic finalist nod in 2024 and a semifinalist nod in 2018. Washingtonian named it among the city's best restaurants in both 2025 and 2026, cementing a reputation locals had already built around consistent dough quality and prices that hold steady despite the demand.