A good pizza can serve as a blank canvas for a great chef-an opportunity to experiment with flavors and ingredients diners may not immediately associate with the beloved Italian staple. Acclaimed chef Michael Rafidi intends to do precisely that with his next venture, Bizzeria. The restaurant will allow the pies made popular at Yellow Cafe to be front and center when it opens later this year, reports Washingtonian.
Rafidi will be cooking up wood-fired sourdough “bizzas” at 3246 Prospect St., NW. Future regulars may wonder about the name; Bizzeria is called such because the “p” does not exist in Arabic. A specific opening date is not yet available, however DC foodies should be able to enjoy one of the concept’s slices at some point this fall.
Diners are in good hands with Rafidi; the chef is the force behind favorites Albi and La’ Shukran. Bizzeria will continue his hot-streak, using house-made cheese and 48-hour fermented sourdough to craft the pies. Guests will be able to enjoy other Levantine dishes, including charcuterie and mezze.
Foodies hungry for more information can follow Bizzeria’s journey on its Instagram page.
