Inferno Pizzeria Napoletana.

Chef Tony Conte traded his fine-dining whites at DC’s Oval Room for a Marra Forni wood-burning oven, bringing a meticulous, high-end approach to this suburban storefront. The focus here is strictly Neapolitan, adhering to traditional standards that result in a blistered, pillowy crust. While the classics are represented, the menu leans into Conte’s culinary pedigree with inventive toppings like smoked onions, roasted potatoes, and seasonal squash. The industrial-chic space is compact, seating just 38 guests, with a coveted four-seat chef’s counter offering a front-row view of the fire. Beyond the pies, the kitchen utilizes the embers for small plates like wood-roasted beets and burrata. It’s a first-come, first-served operation that prioritizes the dine-in experience over takeout to ensure the integrity of the dough.