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.
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.
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.
Best of Bethesda - Editor’s PickDon’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.
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.
Conte is doing pretty much what he’s always done: making intricate, layered food that pops on the plate and in your mouth.
Inferno, it turns out, is heavenly.
Inferno Pizzeria Napoletana serves designer pies with fine-dining flourishes
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