We are an authentic coal fired pizzeria using traditional methods and prime fresh ingredients to produce high quality pizzas cooked at a high temperature. Although coal fired oven pizza is the focal point of the menu, we are also serving carefully crafted classic Italian pastas and dishes as well as fresh salads, Paninis and desserts.

Cozy Italian wine bar featuring 20 wines by the glass and 60 by the bottle, as well as specialty cocktails such as Venice's Harris bar white peach Bellinis, Negronis and limoncello.

We are conveniently located on South 23rd Street, "Restaurant Row", in Crystal City. Tagolio is within walking distance from most major hotels, homes, condominiums and office buildings in the area.

Environmentally Friendly… The Anthracite coal used in Tagolio’s oven comes from existing abandoned mines; not from newly environmentally damaging, excavated coal mines. Anthracite coal emits no pollution while burning, no smoke during combustion, and no smell — resulting in minimal environmental impact. Contrary to the image of some coal types, anthracite is one of the cleanest and most environmentally friendly fossil fuels in the world — cleaner than wood fires or your backyard gas grill.

As we all strive to reduce our negative environmental footprint and reduce emissions impacts on the environment, Tagolio delivers a great pizza through an eco-friendly and efficient cooking process. The word “pizza” is believed to come from an “Old Italian” word meaning “a point”, which in turn became the Italian word “pizziare,” which means “to pinch” or “pluck.” The word first appears as a Neapolitan dialect word — picea or piza — around 1000 B.C.E., referring perhaps to the manner in which the hot pie was plucked from the oven. By the 17th century, pizza had achieved a local popularity among visitors to Naples who would venture into the poorer sections to taste this peasant dish made by men called pizzaioli.

In the late 19th century pizza was sold in the streets of Naples at breakfast, lunch and dinner. It was cut from a large tray that had been cooked in the baker’s oven and had a simple topping of mushrooms and anchovies. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered. Various toppings were invented. The tomato, which had arrived from the New World, was one of the most popular. The stalls soon developed into the pizzeria, an open air place for people to congregate, eat, drink and talk.

Tagolio continues the tradition of the “coal fired” brick ovens delivering pizzas, cooked at temperatures as high as 800 degrees, which result in slightly crunchy, yet sumptuously airy dough with a nutty taste.