INFERNO_061.jpg
 

Pizzeria Napoletana

Crafted with rich tradition

 

New Year's Eve

Tasting Menu Reservations 

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: 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. 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.

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Contact

(301) 963-0115
contact@inferno-pizzeria.com
No reservations
 

 

Location

12207 Darnestown Road
Darnestown, Maryland 20878

 

Hours

Closed Monday
Tuesday - Sunday Dinner: 5pm-until we're out of dough

 

 

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
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