Pizzeria Napoletana

Crafted with rich tradition


Named #1 Margherita Pizza in the D.C. Area

by the Washington Post






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.




(301) 963-0115


12207 Darnestown Road
Darnestown, Maryland 20878


PLEASE NOTE: We are closed for regular service on Wednesday March 27!!

Wednesday-Sunday:        5pm-Until the Dough Runs Out

Monday & Tuesday: CLOSED

Reservations available only for tasting menu dinners

Take-out available by phone or in-person

You might not typically stray beyond your own neighborhood for pizza. But Tony Conte’s pizza is destination pizza.
— Washingtonian 100 Very Best Restaurants, February 2019
The best way to taste the brilliance of Tony Conte’s pies is through a simple Margherita.
— Washingtonian Magazine, The 26 Best Things to Eat..., December 2018

James Beard Award, Best Chef Mid-Atlantic, Semifinalist 2018

The thin, light, crispy-bottomed pie is a true elevation of the pizza form.
— Corey McLaughlin, July 2018, Baltimore Magazine
This isn’t pizza—it’s a revelation...Conte traded decades in fine dining to pursue his passion, which shows: Airy, char-pocked crusts are the best in Washington, complemented with toppings such as fior di latte cheese with mushroom Bolognese.
— Washingtonian Magazine - 100 Very Best Restaurants, February 2018
The Washington Post, “Best Margherita Pizza in the D.C. Area”

Conte, a former fine-dining chef, produces a neo-Neapolitan margherita, informed by tradition, but not a slave to it. His pizza is bright. It’s bready. It’s brilliantly constructed.
— Tim Carman, October 2017, The Washington Post
What’s a three-star chef doing running a pizza joint in a Gaithersburg shopping plaza? Having a blast. Tony Conte may have abandoned his post at the Oval Room, but he hasn’t ditched his commitment to top-quality ingredients, nor has he tossed aside his essential approach, which is to create intricate dishes of varying textures and popping flavors.
— Washingtonian 100 Very Best Restaurants, February 2016
Best of Bethesda - Editor’s Pick

Don’t let the suburban shopping strip fool you. Inferno Pizzeria Napoletana, which opened in October 2015, has a decidedly downtown sensibility. Owner Tony Conte, former executive chef at the Oval Room in D.C., graces his thin, blistered Neapolitan pies with non pedestrian toppings such as garlic confit and n’duja.
— Carole Sugarman, Jan 2017, Bethesda Magazine
While the 40-seat space near Conte’s home will be far more casual than his previous posts—which include the prestigious Jean-Georges in New York—the chef’s serious approach hasn’t changed.
— Anna Speigel, July 2015, Washingtonian Magazine
Conte is doing pretty much what he’s always done: making intricate, layered food that pops on the plate and in your mouth.
— Todd Kliman, January 2016, Washingtonian Magazine
Inferno, it turns out, is heavenly.
— David Hagedorn, April 2016, Bethesda Magazine
Inferno Pizzeria Napoletana serves designer pies with fine-dining flourishes
— Tom Sietsema, Dec 2015, The Washington Post
Chef Tony Conte is turning over the six-seat counter and eight-seat communal table at his Inferno Pizzeria Napoletana to a “Pop-In” Chef Tasting Series. The dinners will be reminiscent of the fine-dining fare Conte showcased at his former post at the Oval Room
— Becky Krystal, May 2016, The Washington Post