No. Because here comes a reincarnated, reanimated pizza place. And it’s a good one.
It’s Coppi’s Organic Restaurant, the onetime U Street stalwart, dark for two years, but now firing up the oven for a Saturday opening in Cleveland Park.
Let’s take a look at what’s changed (and what hasn’t).
Then: Small, dark and cozy.
Now: A long, narrow space that once housed Lavandou. A bar runs half the length of it. And don’t worry, if you liked all the vintage Italian cycling memorabilia, they brought it along. (See the slideshow here.)
Then: A wood-burning oven turned out chewy-crust pies, along with other Northern Italian–inspired stuff, like New York strip with salsa verde.
Now: More of that, from a new oven. You can see it from the dining room. It’s the one with the colors of the Italian flag.
Then: Your pizza was soaking up mostly wine. Maybe an Italian beer.
Now: A lot more booze. Expect Italian microbrews, a dozen amaros and a cocktail list with three Negronis, plus another one that’s off menu.
No, it doesn’t come from the oven.