Black Iron Pizza

Back in Black

Pizza from a Former Fine-Dining Chef

None Now, two bits of news, in ascending order of importance.

1. Jon Bon Jovi has a birthday today.
2. New pizza.

Namely, Black Iron Pizza, a quick-serve spot that still takes its pies seriously. It just opened a couple hours ago downtown.

The guy behind this used to cook for Michel Richard and Gerard Pangaud. But now, he’s gotten a bunch of pizza equipment from Italy—most notably, the big, black, rotating-stone pizza oven.

It turns out pies in about 90 seconds, with a chewy, slightly smoky dough. They’re topping them with vodka sauce, white-truffle oil, Amish country eggs and prosciutto sliced to order.

You’ll certainly wind up here when lunch calls for a quick calzone and salad. But you might appreciate it even more after a show at the Warner Theatre around the corner, when you’ll say something like “Wow, three encores. Didn’t see that coming. I could really use some pizza.”

That’ll probably be a good time to grab a can of DC Brau or a prosecco (liquor license pending) and investigate the dessert pizzas, like cheesecake, raspberry or Nutella.

Tough to know where Nutella will strike next.


Black Iron Pizza
1299 Pennsylvania Ave NW
(entrance on E St)
Washington, DC, 20004

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