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Specialties
Radius Pizza prides itself in three things: fresh, hand-made pasta, crisp New-York style pizza with fresh toppings, and locally procured, sustainable produce. With these three philosophies, we believe that pizza and pasta can be simple, approachable, surprising, and delicious. Our menu is seasonal — our offerings rotating with what’s freshest and in season.
Meet the Business Owner
Todd and Nicole W.
Business Owner
Radius Chef-owner Todd Wiss grew up in the Washington area and is a graduate of the Culinary Institute of America. After graduation, Todd worked his way up the ranks from line cook to executive chef at a number of local fine dining establishments including Ten Penh, The Sulgrave Club, Poste Moderne Brasserie, and Black’s Bar and Kitchen. In his cooking, Todd is committed to fresh, local ingredients and sustainability.
Radius General Manager and owner Nicole Ryan is a graduate of American University. She has worked in the restaurant industry in the Washington, DC area for a many years at a number of well-known area restaurants, including Chef Geoff’s, Poste Moderne Brasserie, and Tonic at Quigley’s Pharmacy. Nicole’s passions are fine wines and beers.
When Todd and Nicole aren’t working, they enjoy relaxing at home with their pit-bull rescue, Barley.