Wiseguy Pizza's Dupont location is part of a small multi-location group under Thompson Restaurants, with sister shops elsewhere in DC and beyond. The pizza itself grew out of research trips — visits to pizzerias in Italy and slice joints across New York's five boroughs — aimed at landing on a house style rather than copying one region's approach.
Pies come out of an old-school stone deck oven, made with ingredients imported from Italy and run through a dedicated water filtration system. Meatballs and sauces are made in-house, and the menu keeps the staples expected of a straightforward pizza shop while rotating in specials.
Regulars point to consistent service and welcoming atmosphere as reasons they keep coming back, with high praise for the pizza itself — though some note delivery orders can be less consistent than eating in.
Pies come out of an old-school stone deck oven, made with ingredients imported from Italy and run through a dedicated water filtration system. Meatballs and sauces are made in-house, and the menu keeps the staples expected of a straightforward pizza shop while rotating in specials.
Regulars point to consistent service and welcoming atmosphere as reasons they keep coming back, with high praise for the pizza itself — though some note delivery orders can be less consistent than eating in.