No Regrets Pizza Co. runs on a split schedule: lunch brings New York-style and Roman pizza alongside Italian street sandwiches, while dinner shifts the kitchen toward homemade pasta. The Roman pizza dough is fermented for up to 72 hours, the kind of long ferment that shows up in a lighter, crisper crust.
As the day turns to evening, the room doubles as a cocktail bar, with drinks built from hand-selected ingredients. Washingtonian has included the restaurant in its coverage.
As the day turns to evening, the room doubles as a cocktail bar, with drinks built from hand-selected ingredients. Washingtonian has included the restaurant in its coverage.