Having been in the restaurant business for much of our lives, Pasquale and I opened the Pizza'n Pasta in 1982 with the goal of establishing a high quality, family-style restaurant. Not only did we achieve our goal, seeing the restaurant become a family tradition in Fairfax, but in the process we also made history being the first to introduce to the area the traditional Italian wood-burning oven authentically constructed of brick with a lava-stone hearth upon which our famous pizza bakes.
I believe the greatest factor in our success was our decision to bake our own bread and make our own pasta daily on the premises, and to serve only fresh foods. The veal has always been first-grade restaurant quality, the fresh fish is delivered daily, and the entrees are served with only the freshest of vegetables. We are very proud of the fact that our cooks have been with us for many years, and our chef is from Naples, Italy. we offer a wide selection of bottled wines from Italy. This combination produced quality which was officially recognized in 1986 when the National Pizza Association awarded Pizza'n Pasta its " Best Pasta in the city " for Fairfax, Virginia. We are very proud of that award, and have been committed to maintain that quality.
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