Image: Macha-roni. Nacha typical pie.
Last Updated: September 2022
Current Status: Open for dine-in with indoor and outdoor seating. Take-out and delivery also available. Currently closed Mondays and Tuesdays.
Boogy & Peel is having fun with pizza, so much fun you might miss the serious work being done. The pizza’s are the thirteen-inch, personal-sized ones we’ve grown accustomed to. The various versions range from something kind of traditional (Cheesy Boi – red sauce, cheese), to the intriguing (Macha ‘Roni – red sauce, 50/50 cheese, pepperoni, Saul’s salsa macha, basil, honey), to the WTF but let’s give it a go (This is Beans – an ode to Taco Bell’s Mexican Pizza). The pre-opening hype focused on chef/owner Rachael Jennings’ using other fast food as inspiration, whether it is the cold cuts from the Mangialardo’s G-Man Italian sub, or the entire ingredient list of a Big Mac (minus the bread, but including special sauce, pickles and lettuce).
So, while the toppings are fun – and tasty! – we must emphasize that the craft here is very good, and the combinations of ingredients are a well-constructed balance reflecting skill and craft. Jennings came to pizza via high-end dining, including a recent stint as sous chef at Rose’s Luxury. The pizzas are cooked in a gas-fired oven using dough that ferments for 48 hours. The Brussels Sprouts with a creamy Romesco sauce would fit right in at Tail Up Goat (where Jennings did some research preparing to open). Other sides include wings, a Mexican Street-corn salad with mix of earthy spices and crunch and likely a seasonal option or two. The opening dessert was soft-serve chocolate with peanuts, pretzels, potato chips that they call “Stoner’s Delight” and other desserts are being added.
The drink list is as well-considered as the food, with the same wit. Options include a couple cocktails (currently summer-themed with watermelon/mint or lime/rum/condensed milk), including slushies. The canned options include Miller High Life and Smirnoff Ice. They also include beers from Bell’s and Right Proper, and an Anxo cider. The wine bottle list includes two or three choices each under the sparkling, white, rosé, red, and orange categories. Equally interesting non-alcoholic choices are also available.
The format is casual. Where you might expect the host stand is in fact where you do counter-service ordering and get your number on a stand to take to a table. There is abundant seating inside and out, and even cornhole to play.In case you were wondering, Boogy was the dog Jennings got in college. Peel is the name of the paddle with a long handle that pizzaiolos use to handle pizzas.
Other Guidance: The place is hang-out-in-shorts casual. Located on the ground floor, The Post accessibility guidance is: No barriers at entrance; wheelchair-friendly restroom. There is at least one vegan and two vegetarian options. There is not a GF option for the dough, and they note that they “use most major allergens in our kitchen and not every ingredient is listed on the menu. We cannot guarantee avoidance of cross contamination. If you have an allergy please let us know so we can determine what we can safely serve you.” The bill includes a 18% service fee for dine-in checks (12% for take-out).
Address: 1 Dupont Cir. NW Suite 115, Washington, DC 20036 (tucked in behind the Admiral on New Hampshire).
Washington Post: Tim’s positive review, the “menu is not long — the last time I ordered there she had just nine pizza options — but it’s long on charisma.” Emily Heil featured them in a piece about putting pickles on pizzas.
Washingtonian: Top 10 favorite, new, cheap restaurants.
Washington City Paper: Laura Hayes did a preview in December 2021. Nevin Martell came back for the review and gushed.