One of my favorite restaurants in D.C. is Farmers, Fishers, Bakers on the Georgetown waterfront. It is always absolutely slammed no matter what time of day you go so a reservation is recommended, but frankly I enjoy sitting at the bar waiting as much as being at a proper table most of the time. The drinks are delicious and some feature liquor distilled by their sister restaurant Farmers & Distillers that just opened up (to which I have not been yet but will be visiting post haste). In addition to speciality drinks on the menu, they make a mean dirty martini with ALL the olives up in there! This is one of my go-to beverages so I’m always paying attention to who makes a good one.
On to the food! The menu features everything from sushi to jambalaya and I truly believe there is something there for even the most particular eaters. I think this variety is why I enjoy it so much. The menu is not enormous a la Cheesecake Factory (a place that is also close to the less distinguished, large-portion-loving side of my heart) but still has an impressive variety of food that is all executed exceptionally well. Normally when I visit I zero right in on the seafood items, ordering one of the many available Mussel Pots, Sushi Rolls, or seafood pasta. This past visit I still sort of did that (creature of habit over here but they really do have amazing seafood) by settling on a favorite, Calamari…but ON A PIZZA!
I was tickled to see what this Calamari Pizza would look and taste like and let me tell you, I was not at all disappointed. I think that was one of the tastiest pizzas I’ve eaten stateside (Italian pizza can only be compared to its Italian pizza brethren, this is law). I’d be lying if I said I didn’t 100% know that the Calamari would be delicious, I’ve probably ordered it 5 times there before as an appetizer, but I had never tried one of their pizzas and was curious as to how they would create it! I also have never had calamari on a pizza, but hey, it’s 2017 and wayyyy stranger things have happened. The crust was on the thinner side but certainly not “thin-crust” and had a layer of parmesan cheese on top. Then came the tomato sauce which was thick and tomato-y (that’s a word now) but light and fresh. Add the crispy calamari on top and a drizzle of zesty lemon aioli and you’ve got yourself a pizza WINNER!
If you are in the area and enjoy seafood you have got to try this pizza. If this pizza sounds awful to you, you should STILL GO to Farmers, Fishers, Bakers, and get one of their many other wonderful dishes! Needless to say I will be doing some thorough pizza research, testing out all the pies at Farmers, Fishers, Bakers, and report my findings. All for the pursuit of truth in the name of science, and pizza.