The secret is not just in the sauce, as the saying often goes, it's also in the oven. Tagolio is one of the only restaurants that uses a clean-burning coal-fired oven that heats your pie to 850 degrees.I remember the first time I dined at Tagolio in Crystal City. I was in the neighborhood to see a Synetic Theatre performance when my stomach started to rumble. I'm pretty sure it was grumbling, "Eat pizzzzzzzaaaaa," so I asked a friendly stranger where to go and voila! A few blocks from the Metro, I found the cutest street in the neighborhood and what might be the best pizza of my life. The secret is not just in the sauce, as the saying often goes, it's also in the oven. Tagolio is one of the only restaurants that uses a clean-burning coal-fired oven that heats your pie to 850 degrees. These extreme conditions result in a crispy, thin crust, while the toppings remain colorful and melty opposed to brown and burnt. "Our philosophy is to make each ingredient shine on its own," said Jim Murphy, the restaurant's super-friendly general manager. And this goes for the non-pizza items on the menu, as well. "We don't smother things in sauce or try to hide anything," continued Jim. And why would they? The ingredients at Tagolio are all top-of-the-line, so much so that Jim recalls the lasagna and the chicken parmiagano impressing a group of Italian tourists. "They said it was even better than home." While I may not be Italian, I do consider myself a connoisseur of deliciousness and the fact that my pizza made like Nic Cage and was gone in 60 seconds, means I fully give Tagolio my stamp of approval.
Chicken Parmiagano, $18
Veal Sorrento, $25
Margherita Pizza, $13 (10"), $17 (14")
Lasagna al Ragu, $18
Endive, Beets & Arugula Salad, $9
Monday - Thursday, 5 p.m. to 10 p.m.
Friday - Saturday, 5 p.m. to 11 p.m.
Sunday, 5 p.m. to 9 p.m.