Inferno Pizzeria Napoletana

With the culinary pedigree of chef-owner Tony Conte – developed around his past as executive chef at Washington's accredited multi-starred Oval Room, and as executive sous chef at the acclaimed Jean Georges in New York – Inferno Pizzeria Napoletana, his unexpected soon-to-open pizza restaurant, remains very close to his artisanal approach. Conte, who lives in Gaithersburg, Maryland, now brings his community its own source for authentic Naples pizza: with the designation of Vera Pizza Napoletana [VPN] by the international association that upholds its strict traditions. Conte's affinity for old-school cooking methods long pre-dates his rarified professional experience and his formal training: his father and grandparents had emigrated from a small town near Naples, and life at home revolved around Old World cooking traditions. Bringing fine-dining standards to his casual 39-seat pizzeria, Conte keeps the menu strictly seasonal and based on the local agriculture of neighboring Frederick County. In addition to pizza, he's also keeping it simple, with a single oven-roasted fish, meat, and pasta offered daily. A custom-tiled wood-burning oven, handcrafted pottery dishware, and interior surfaces of reclaimed oak and walnut carry Inferno's artisanal touch beyond the menu and into its comfortable home-town atmosphere.