What is a surprise still is the lack of pretense and the low-key neighborhood pizza joint atmosphere that DC’s Menomale has maintained.
This semi-hidden gem in the still-quiet Brookland is run by VPN-certified pizzaioli Ettore and Maria Rusciano, who source all their ingredients from Campania, the Southern Italian region that calls Naples its capital. Their diavola — my go-to on any menu that has it — marries for di latte mozzarella, spicy salami, red peppers, San Marzano tomatoes, and basil on a pie that — yes, after a few minutes in the hand-built, wood-fired oven — lets the quality of ingredients sing.
Liz Childers, Thrillist
Serious pie enthusiasts have made the pilgrimage to Menomale since its 2012 opening for Ettore Rusciano’s authentic Neapolitan pizza.
Beth Cope, Washington Post “Going Out Guide”
Menomale – Italian for “thank goodness” – is another Neapolitan-inspired pizzeria that opened in DC’s Brookland neighborhood in 2012. Owners Ettore and Maria Rusciano are certified pizza makers – called pizzaioli in Italy – by the Associazione Verace Pizza Napoletana in Naples. The wood-burning oven is hand-crafted and fires the pizzas at temperatures up to 900°F, giving them a unique flavor and texture.