Restaurant C-Suite Magazine | Winter 2020

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enroll in the Culinary Institute of America in Hyde Park, New York. After graduating at the top of his CIA class, Friedman worked for Jose Andres at Zaytinya for two years. He expanded his culinary knowledge by traveling abroad, eating his way through Italy, Greece, Turkey and North Africa. He continued his culinary education by working at restaurants in Los Angeles, Philadelphia, and New York. Friedman returned to D.C. as executive sous chef of Proof under the tutelage of Executive Chef Haidar Karoum. In 2017, Friedman was recognized as a James Beard Award semifinalist. The success of his Shaw location inspired him to open his second All-Purpose location at the Riverfront. On the menu, he offers antipasti, classic Italian American dishes and deck oven-fired pizzas.

Chef Mike Friedman of All-Purpose Shaw.

They offer a delicious variety of pizzas from traditional Neapolitan-style to Di Mare with shrimp and mussels. Guests look forward to the weekly pizza, salad and beer specials.

All-Purpose Pizzeria Chef/Owner Michael Friedman of All-Purpose Shaw opened his first location in Spring 2016 and his second at the Capitol Riverfront in Spring 2018. He is also the chef and owner of The Red Hen located in the Bloomingdale neighborhood, open since 2014. “All-Purpose is a love letter to my youth growing up in New York and New Jersey, and what better way to convey that than deck ovenstyle pizza?” Friedman said about what inspired him to open All-Purpose. He grew up in Westfield, New Jersey eating New York-style pizza. His first professional cooking opportunity was as a prep cook with Mon Ami Gabi. Shortly thereafter his passion for cooking led him to

“Autumn is by far my favorite season and that definitely carries over to the menus,” Friedman said about the upcoming menu for the fall. “I’m getting jazzed about prosciutto san Daniele with creme fraiche, horseradish, green apple and aged balsamic vinegar. Expect spaghetti squash with lemon, brown butter and sage. Look out for the Emilia pizza with parmesan fonduta, montasio, wild mushrooms, sweet onion & thyme.”

Stellina Pizzeria Stellina Pizzeria is the popular new kid on the block this year since opening in April. Owners Antonio Matarazzo and Chef Matteo Venini have been friends for over ten years, and are no strangers to the D.C. food scene. Matarazzo was the founder and owner Lupe Verde on 14th Street where Venini was the head chef. The pizzeria is located in the Union Market District that seems to have exploded overnight with scores of restaurants like St. Anselm and Bidwell run by well-known local chefs. “The neighborhood is helping out a lot and the locals have been very supportive,” Photo center: All-Purpose Pizzeria is an innovator. Photo by All-Purpose.

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