Ghibellina in Logan Circle is an outstanding gastropub... and it happens to serve some of DC’s best pizza. It combines two stand-out techniques: an atypical mix of flours, and a longer, lower-temperature cooking time (usually three to three-and-a-half minutes in a 500-600 degree oven). These factors prevent this from being boxed in as a "true Neapolitan" pizza; instead, it’s the restaurant’s own take on the style. A little crispier on the bottom, with a little less char, these pizzas are given time to develop that deep, yeasty flavor in the crust. The best part? During the daily happy hour, it’s $8.50. If pizza's not your thing, there's plenty of Tuscan fare on the menu, all do be enjoyed in an industrial, brick-walled space with a marble bar and open kitchen.