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Chef Anthony Pilla demonstrates his
skill at flinging dough.
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After much anticipation and a couple of logistical hiccups with the city, Seventh Hill Pizzeria is open for business. It is obviously named for the 7th street location on Capitol Hill, but lesser known is the faint reference to the legend of multiple cities worldwide that claim to be built on seven hills.
New life has been breathed into the former Ben and Jerry’s space by H Designs’ Amy Herbert in the form of a contrasting checkerboard floor and a collage of wooden peels that highlight the countertops, rafters and hanging sign out front. A gray and yellow “7H” logo will welcome you through illuminated pizza pans and accompany you home on cardboard pizza boxes. The “old world meets modern” style reflects well the contemporary interpretations of classic fire baked pizza.
Stephan Lezla and Christofe Raynal. best known as owners of the acclaimed Montmartre, are Capitol Hill residents who relished “building a restaurant from scratch.” They took the sudden opening of the neighboring space as an opportunity to offer a healthy, authentic pizza bistro.
If you’re wondering what the French are doing making Classica-Neopolitan pizza, Stephan would casually argue that, “the borders of European countries really blend when it comes to food. They influence each other greatly which is why French cuisine is so diversified.” And that diversity is well represented on the Seventh Hill menu. With widely imported cheeses, Spanish olive oil and fine grain Italian Caputo flour, the ingredients’ origins are enough to produce travel envy.
But, lest your inner locavore growl with contempt, they match European diversity with local quality. “Farm to the stars,” Le Bocage in Virginia, supplies many of the herbs and vegetables that generously adorn the gourmet pizza pies. And speaking of veggies, they outnumber the meat 9 to 2 on the neighborhood-themed menu. You’ll find Toulouse sausage in the “Navy Yard” and prosciutto on “Seventh Street” but if you’re craving pepperoni, you’ll just have to go somewhere else.
I had the pleasure of taking a gastro-stroll through “Lincoln Park” ($10.95/16.95), with its substantial artichoke hearts, earthy portabella mushrooms and a hint of fresh rosemary. When I asked chef, Anthony Pilla, if there wasn’t just a hint of citrus, he acknowledged that they squeezed a little lemon juice on right after pulling it out of the Terre Blanche oven. Firing up 850-900 degree heat, the white stone hearth baked the light, savory crust in just a couple of minutes while also roasting the peppers, eggplants, and zucchini for my hubby’s choice of that day’s special – a prosciutto-packed panini ($6.50).
Neighbors, bloggers, and internet reviewers alike are already clamoring for more and Seventh Hill plans to deliver. Because of the small seating space, they are prepared for a majority of call-in orders and are open to delivery or curbside pick-up options as we head into winter weather. While keeping with the staples of specialty pizzas, sandwiches, soups and a host of drink options, they also plan to broaden the menu with fresh salads and light desserts. As an outspoken fan of dolce Italiano, I am looking forward to “a custardy panacotta, nutella pizza, and something fruity…” Now that’s amore’.
Seventh Hill Pizza, 327 7th St. SE, 202-544-1911, www.seventhHILL.com |
