Sunday, January 22, 2012

RedRocks Firebrick Pizzeria - Columbia Heights, Washington, DC

If Columbia Heights proper has been taken over by corporate chains, one need not venture far for some authenticity.

About two blocks northeast from the Metro station, RedRocks Firebrick Pizzeria occupies a corner rowhouse with two levels of dining plus a first-floor bar. The exposed brick interior is instantly inviting and the owners have made good use of the small space by putting mostly smaller parties downstairs with larger tables upstairs.

Of course the pizza is what you care about, and it's pretty great. On a recent Friday night, I had the RedRocks Sausage, a spicy pie with tomato sauce, fontina cheese and sweet and hot peppers. To help tame the spice I added caramelized onions. Chris has the Salsiccia, a similar, less fiery pie with sausage, fresh mozzarella, olives and tomato sauce, plus the caramelized onions he also customized (can't resist those onions). Both pizzas were quite good, as was the Flying Dog Snake Dog IPA on tap.

A few years ago, upscale pizza was a market dominated by 2 Amys and, to a somewhat lesser extent, Pizzeria Paradiso. Now, thankfully, there are lots of options around town. And with 2 Amys so difficult to get into, I'm pleased to count RedRocks as one of my favorites.

1036 Park Rd. NW
Washington, DC 20010
(202) 506 - 1402

RedRocks Firebrick Pizzeria on Urbanspoon


  1. I've had two really good pizzas this month: the Salsiccia at Red Rocks and the pizza with butternut squash at Ardeo + Bardeo. If I had to choose between the two, I might give a slight edge to Ardeo + Bardeo, mainly because it was so unique.

  2. The pizza at Ardeo + Bardeo was really good. I'd like to go back there for dinner soon.

  3. Sounds delicious. Do they say where the inspiration for their name comes from? Of course I instantly think of Red Rocks Amphitheater here.

  4. I don't know for sure, but I'm assumings its because they make brick-oven pizza, so it's a reference to the bricks.

  5. The name does indeed come from the stones in our brick oven.