Alfreda serves sourdough pizza in Dupont Circle, backed by a menu of seasonal salads, small plates, cocktails, and a tightly edited wine list. Chef Russell Smith opened it after nearly twenty years in fine dining, bringing that background to the dough and ingredients rather than the format — this is a neighborhood pizzeria, not a tasting counter.
The menu includes organic pies alongside a gluten-free option, Aerin's Pizza, which Smith developed for his daughter, who has celiac disease; it's made with the same care the kitchen gives every other pie, though the kitchen itself isn't a certified gluten-free facility. The Meatball and Ricotta Pie has become a regular favorite among diners.
The Infatuation scored Alfreda a 9/10.
The menu includes organic pies alongside a gluten-free option, Aerin's Pizza, which Smith developed for his daughter, who has celiac disease; it's made with the same care the kitchen gives every other pie, though the kitchen itself isn't a certified gluten-free facility. The Meatball and Ricotta Pie has become a regular favorite among diners.
The Infatuation scored Alfreda a 9/10.