Editorial Review:

Ann Limpert

The best things about the free-form pies at this Loudoun County pizzeria—owned by the same folks behind the neighboring Modern American restaurant Tuscarora Mill—are the high-quality toppings: locally grown veggies, nitrate-free pepperoni and prosciutto, sausage made from Virginia lamb, Mahon cheese. The beers, a mix of Belgian ales and New England porters, are as carefully sourced as the ingredients.

Signature pie: Smokey Blue (Gorgonzola cheese, roasted onions, smoked bacon, dashes of reduced balsamic vinegar).