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After 7 Years, Fire Works Pizza Wants You to Explore ‘the Other Side of the Menu’

by Buzz McClain October 17, 2017 at 6:00 am 0

After seven years, Fire Works American Pizzeria and Bar has gotten pretty good at the pizza side of the menu. What’s not to like? The wood-fired crust with the delightful savory char is the crispy thin bed for toppings ranging from Bakers farm sausage and grana padano to white sauce with shrimp and clams.

But in case you haven’t noticed, there’s another side to the menu. “That’s actually what we call it,” says Jason Silerto, the general manager of the Courthouse restaurant. “The Other Side of the Menu…We’re pretty confident that our pizza stands up to pretty much any place in the DC market,” he says. “But I think it’s time we reminded people we’re more than pizza.”

Regulars who frequent Fire Works are familiar with the pizza, the enormous patio and the pioneering craft beer selection, but less known–but just as demanding of attention–is Thomas Harvey, the chef Fire Works landed a little more than a year ago to bring attention to the Other Side of the Menu.

“It was a big step to bring him to Arlington,” Silerto says, mentioning Harvey’s experience working in the kitchens of Fabio Trabocchi (Casa Luca), Frank Ruta (Palena) and master butcher Nathan Anda (The Partisan). “But after seven years, we thought we could do a little more to bring in other folks looking for something besides pizza.”

The Other Side of the Menu boasts an array of Contemporary Seasonal American concoctions designed to suit any mood. It begins with “Snack,” small plates of starters such as bacon fat French fries with chili flakes, herbs and tomato jam or goat cheese stuffed lamb meatballs in tomato sauce; to “Bite,” more substantial offerings including, new this season, fire braised beef short ribs with local red corn grits or mussels in spice fra diavolo sauce; to “Feast,” satisfying portions of mainstays ranging from flank steak to wild caught salmon to an entrée sandwich of grilled gouda, goat and gruyere slathered with that tomato jam.

For those looking for more traditional bar fare, fear not: wings, burgers and salads co-exist with Harvey’s adventurous offerings and the enormous craft beer selection.

Ingredients are sourced from the closest purveyors possible, including fertile farms in Leesburg and Purcellville but also CommonWealth Joe Nitro Brewed Coffee from the neighborhood.

“We just believe in quality, and people like to see that,” Silerto says.

That quality extends throughout the Fire Works family of restaurants, including Leesburg landmark Tuskie’s, the sandwich bakery South Street Under and events-oriented Birkby House as well as Purcellville’s upscale Magnolias.

For those fixated on the Pizza Side of the Menu–and who can blame you?–the answer to the question is oak. That’s the wood that gets the stone-bottom oven to 600 degrees and provides the thin crust the smoky charm that has kept the crowds coming back to Courthouse’s largest patio for seven years.

Speaking of the patio, look for a new layout and new furnishings next spring.

There is a private dining room for holiday occasions that seats 35 (more if standing). Now is the time to book for the holidays. See here for information.

And here’s a scoop: Fire Works is going into the catering business. Plans are being finalized this month. Stay tuned.

Fire Works American Pizzeria and Bar is at 2350 Clarendon Boulevard. The website is here for booking a table or call 703-527-8700 for reservations.

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