Honors & Accolades
A ROUNDUP OF SOME OF THE MOST RECENT RAVES & REVIEWS
“The nondescript strip mall that houses Pupatella may scream suburban U.S., but once you get inside it's all Naples,” Ben Abramson, editor of USA TODAY Eats, told TODAY Food. The Margherita is outstanding — with a charred, poofy crust and top-notch toppings sparingly applied. But if they have the burrata pizza special on the board, order it. I call it Margherita on steroids, and it's worth traveling for."
"Pupatella is known for its game-changing Neapolitan pizzas but, if you're looking to try something new, it's all about the Calabrese, which has anchovies, olives, basil and mozzarella."
"Pizzaiolo Enzo Algarme isn’t the only Neapolitan import here — the San Marzano tomatoes, the Buffalo mozzarella, the flour for the crust and even the oven all hail from pizza’s motherland..."
"We compiled a definite list of the top pizza joint in each state worth traveling for. Since we’ve done the leg work for you, all you have to do is show up hungry."
"Pupatella got its start as a food truck and later opened a brick-and-mortar in Arlington, Virginia, just outside of DC. Chef Enzo Algarme adheres strictly to the Neapolitan pizza style in his casual 45-seat pizzeria. He bakes his pies for one minute in a scorching hot wood-burning oven to the point where they are leopard-spotted and wet in the middle just as it should be.."
"It feels like a nightly party at chef Enzo Algarme’s joint, which pays homage to the thin-crust pizza and friggatorie (fried food) of his hometown, Naples. Pies cooked in the wood-fired oven can feed two..."
"The red-tiled beauty that anchors this narrow dining room is the Maserati of wood-fired pizza ovens. Imported from Naples, it runs hotter and cooks more evenly than its competitors. So whether you order a straightforward Margherita or a more embellished Calabrese with olives, basil, and anchovies, you can expect tender crusts with just a bit of char. For those who want to sidestep the line that forms on busy nights, carryout pizzas travel well (and online ordering is now available)."
"As a native of Naples, Pupatella co-owner Enzo Algarme is totally in the tank for the pizzas of his home town, the birthplace of those pillowy soft and blistered pies that have become objects of obsession among modern pizzaiolos. He mostly adheres to the strict rules of Neapolitan pizza — importing his ingredients from Italy — but Algarme applies an artist’s eye to the architecture of his pies. They are among the most visually stunning rounds anywhere. Then again, they’re not so beautiful that you won’t devour them on sight."
"Crust: As a card-carrying member of the Verace Pizza Napoletana Association, Pupatella co-owner Enzo Algarme follows the rules for Neapolitan pies, although he ferments his dough far longer than required, which explains my desire to eat every last piece of his pillowy, evenly charred crust.
Sauce/toppings: Imported from Naples, the buffalo mozzarella is applied liberally (and equally) across the pie, offering a creamy contrast to the sweet-tart Italian plum tomatoes.
Overall: This pie appeals to the eyes as well as to the palate. "I wanted to make something beautiful for people as well," Algarme says."