Inferno Pizzeria Napoletana
Chef-owner Tony ContE
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 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.
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 44-seat pizzeria, Conte keeps the menu strictly seasonal and based on the local agriculture of Montgomery County and surrounds. 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.