press

“With its pleasant yellow-and-green color scheme and outdoor seating, Mia’s is perhaps one of the most cheerful pizza parlors in the area, and it’s quite popular with Bethesda families. Go for the generous antipasto platter and salads, the salsiccia pizza for its mix of sausage, pepperoni and portobello, and a mini Mia’s pizza for your little one.”
Washington Post: Going Out Guide - December 9, 2011

“Eating a Mia’s was a lot like eating at a good friend’s house (except that you don’t have to be polite and do the dishes.) The food is comfortable, made with fresh local ingredients and clearly a lot of love.”
EatMoreDrinkMore.com – August 24, 2011

“On a balmy summer evening, there’s no nicer place for people (and pet) watching than on the patio…”
Gazette.Net – August 17, 2011

“Melissa Ballinger’s pizzeria pleases almost everyone. The soft-yellow dining room is casual enough for a family dinner, but sophisticated enough for a first date.”
Washingtonian.com – August 15, 2011

“There is nothing bad I can say about Mia’s pizza at this point. It’s what I strive my own homemade pizza to be exactly like. I only wish I had my own wood burning oven in the backyard…”
CrabbyFoodie.blogspot.com – July 15, 2011

“Ballinger, who learned her craft in restaurants like Pizzeria Paradiso and 2 Amys, knows her stuff. Crusts are chewy and full of yeasty flavor, and toppings are good quality, whether mozzarella and pepperoni or Gruyère and ham. Salads such as a toss of arugula with sliced pears, or romaine with bleu cheese and beets, are brightly flavored and well balanced.”
Washingtonian – June 01, 2007

“Although the generously portioned personal pizza is Mia’s trademark, other menu selections include deviled eggs as an appetizer, and macaroni and cheese prepared with Gruyere cheese as a side. The woodfire-baked, thin-crust pizza selections range from the traditional Margherita, served with freshly chopped fresh basil, to the Il Forno, with creamed spinach, garlic, and mozzarella, a name derived from the former popular pizza joint that used to mark the same location.”
NBC4

“The crust is thin, with a fine yeasty flavor, and a top and bottom that show signs of having been gently licked by flames.”
Washington Post – December 17, 2006

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