Some people are appalled when I inform them that I don’t have cable and settle for basic TV, but there are definitely some benefits that come with the lack of services. One, my interactions with Comcast (who I despise to no end) are kept to a minimum. Two, I have an excuse to frequent the bar at Del Ray Pizzeria whenever a sporting event is broadcast on a non-network station.
I have to admit, the pizza here is certainly not the highlight of this place, despite the name of restaurant. However, chef Eric Reid has recently introduced a new dough, so perhaps there has been an improvement. I’m yet to try it. What this bar really has to offer are the appetizers, entrees and a great beer selection. I say “bar” because that’s the only place I sit, although I did eat outside one lovely day. The restaurant area is more of a family oriented space, which is great for the majority of Del Ray. I, however, prefer to post up at the bar and chat with other singles, young couples still enjoying their childless years or neighborhood dads who offer to pick up dinner so they can sneak in a quick beer before heading home. There is always something new and fun on tap, but no matter what I’m drinking the calamari and frickles (not on the menu, but you can always order them!) are a perfect addition.
As entrees go, the shrimp and grits are delicious and took home top honors in the People’s Choice category at this year’s Taste of Del Ray. I’ve had a few of the sandwiches and those are usually very tasty – especially The Moose Ruben, a creation of the former chef at Evening Star where Eric got his start. He has actually spent his entire culinary career along Mount Vernon Avenue working as a sous chef at Evening Star and chef at Del Merie before reworking the menu at Del Ray Pizzeria. He recently returned from a vacation in France and has some new ideas for the DRP menu, so be on the look out!
The bar at DRP is one of my favorite places to unwind, watch sports and have a beer, but I do wish they would change their name. Pizza is not their forte and is expensive for what you get. I’ve heard much the same from many other patrons, but clearly they’re doing just fine with everything else on the menu (which is very reasonably priced). The place is constantly packed and is an all-around neighborhood gem. Who knows, maybe this new crust will make me eat my words, and more pizza…