Two food wins: Pupatella and The Reserve
There would be pictures, but I ate them.
Last Tuesday: Two years ago, Pupatella was a red cart in a park. Now it's become a restaurant and a food cart, and nothing has been lost.
I'd been looking forward to going ever since the open. The things that cart did with flash ovens were stunning. Friend Katie and I, both recent USAT ex-pats, caught up on our new lives abroad as we tried the brick-and-mortar Wilson Boulevard location. I ordered The Real Margherita, continuing my tasting streak, and she got the Filetti. Both disappeared quickly. So good. Lost nothing from the park. I put my pie just behind Two Amys in my rankings, and Katie's I wanted to order in full after I got a taste. Olive oil and buffalo mozzarella were in divine proportion.
We also poured through a bottle of the recommended icy summer red ($10 off with purchase of two pies, excellent) and experimented with gelato. For me, it was a mix of chocolate hazelnut and vanilla almond. Turned out I'd made one of my best dessert orders in years. Nut win.
The atmosphere works too. The cart chiefs remain at Pupatella's helm, wearing hats and sunglasses indoors, friendly and helpful behind the counter but letting the space be the space. The room isn't huge, but it feels comfortable right away. For a place with limited space and where ovens cook your pizza in a minute (yes), you don't feel rushed at all.
Last, Jess may disown me if I don't mention how we ran into her there and link to her foodie Twitter. Hi! I think it speaks well of my improving tastes that said Twitter reported she ordered the same gelato combo.
Last Monday: Also among ex-pats, former partner-in-crime Carlos and I staked out The Reserve, a block off McPherson Square. The two of us can have a fun time catching up just about anywhere, but The Reserve made things pretty easy. We sat at the bar. The bartender and hosts were friendly. The space was wood-driven and darker but more lit and relaxed than your typical D.C. room of the style — if that makes sense.
The house wine was as tasty as the more expensive glasses in most other restaurants. The kitchen sent us a plate of tequenuos that put to shame every previous cheese stick in my life, which add to no small number. The plate also persuaded us to order. Carlos got a steak. I got the Kobe sliders with Portabello mushrooms on top and a cone of fries. No wild plate but no missed notes. Poste fries, you're on notice. The Reserve was classy but humbly cool, unique in its neighborhood.
