All Purpose Pizzeria is a "love letter" to Chef Mike Friedman's youth. According to Friedman, the local pizza joint was the place to see and be seen while he was growing up in New York City and New Jersey. It was a place where he could get a slice, hang out with friends, and celebrate life. He wanted to recreate a pizzeria with excitement, hand-crafted products made with passion, and good old fashioned hospitality. And that's just what he did with the popular Italian spot located in the ground floor of mixed-use residential building Dock 79 in Capitol Riverfront.
Capitol Riverfront is an exciting place to be right now. You’ve got an amazing boardwalk with views of the Anacostia River, as well as a great access point to amazing restaurants, bars, and Nationals Park. Even more exciting than that is the future it holds – DC United fans have a place to celebrate, there are more residential options, and an extended boardwalk will add to the enticing appeal of this great area.
Who doesn’t want a riverfront view while slinging pizza?
Other than All Purpose, I think Salt Line does such an amazing job of evoking the New England vibe. As a graduate of Boston University, I can say that stepping into Salt Line’s bar feels like being back in Beantown – a welcoming atmosphere with great libations and awesome food.
I love what our chefs Vince and Adam have done with the menu. We’ve got an amazing whipped ricotta crostini, killer seasonal pizzas, irresistible meatballs with stracciatella and an amazing brunch menu (don’t sleep on those Sicilian disco fries or polenta muffins). Also, our happy hour is a great place to grab a plate of freshly fried potato chips drizzled with gorgonzola fonduta.
As an aficionado of frozen libations, the Mario and Wario are near and dear to my heart. The Wario might win out though – who doesn’t want tequila, grapefruit and amaro as an adult "icee?!"
Starting with drinks, we’ve got an amazing selection of summer beers hitting the taps. Cocktails include a nitro negroni and an amazing black manhattan. Food includes a light and crisp spring pea salad with ‘nduja breadcrumbs, an amazing prosciutto plate with marinated asparagus and balsamic vinegar, spring pea arancini, a great clam pizza with scallion, lemon and parm, and an amazing ramp pizza with ‘nduja and primo sale cheese. When it comes to dessert, a baked-to-order cookie is always in season, but we are working on a strawberry short cake with whipped mascarpone to welcome the berry season! And brunch – order all of it.