Vote for Pizzeria Paradiso under Food & Drink > Best Pizza: http://www.washingtoncitypaper.com/bestofpoll/

February 19-20, 2012, Dupont Circle, including: Anchor, Old Foghorn; BrewDog, Divine Rebel; Brooklyn, Monster; De Molen, Bommen & Granaten; Dogfish Head, Olde School; Emillesse, Barley Wine; Evil Twin, Fruedian Slip; Flying Dog, Horndog; Harpoon, Triticus; Heavy Seas, Bourbon Barrel Aged Below Decks; Heavy Seas, Cabernet Barrel Aged Below Decks; JW Lees, Harvest; JW Lees, Port Barrel Aged Harvest Ale; JW Lees, Sherry Barrel Aged Harvest Ale; Left Hand, Widdershins; Mikkeller/Three Floyds, Boogoop; Nogne O, Sunturnbrew; Pretty Things, Our Finest Regards; Sierra Nevada, Bigfoot.

This week’s Young & Hungry column explores D.C.’s burgeoning gluten-free pizza scene and how even many of the city’s upper-crust (ahem!) pizzerias are now offering non-traditional wheatless pies. Perhaps the latest joiner is the venerable Pizzeria Paradiso, which has been experimenting for months with a new homemade crust made from brown rice, sorghum, and buckwheat flours. In the article, proprietor Ruth Gresser said she planned to launch the gluten-free option around mid-February. And, sure enough, today, Paradiso set a date for its wheatless dough debut via Twitter: Feb. 15 at its Old Town Alexandria location, with gluten-free beers on hand to wash down the gluten-free crusts.

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