Bull Run Pizza

"An eye-catching coat of turquoise blue paint distinguishes Bull Run Pizza from the rest of its neighbors on Northeast 28th’s buzzy restaurant row. This casual pizza joint originally started as a food cart favorite before converting into its current brick-and-mortar location in 2021. With more space to work with, Bull Run Pizza now slings 12-inch and 16-inch hand-tossed, thin-crust pies dressed up with a variety of topping options, from hot honey and Italian sausage to shishito peppers. Its off-the-menu grandma-style pizzas, available only by the slice, have become quite the hot commodity — pop in earlier to avoid the depressing sight of empty sheet pans." - Olivia Lee

"The former Barley Pod food cart now operates as a full pizzeria on Northeast 28th, serving grandma-style slices and hand-tossed thin crust pies using a long, cold-fermented dough. Toppings include shaved Brussels sprouts, crimini mushrooms, and chèvre crumbles with roasted onion ranch dip. The Caesar salad breaks free of standard romaine vibes with radish, cotija, and toasted pepitas. Pro tip: Get your orders in early — this hotspot can see some long waits." - Thom Hilton, Nick Woo

"Bull Run Pizza, the Barley Pod food cart topping sturdy-but-thin pies with things like ham, pineapple, and shishito peppers, will open a full-blown pizzeria by the end of the month. Bull Run, which had been using Hogan’s Goat as a commissary, started serving pies in 2019, using a long, cold-fermented dough; the pies range from pretty traditional marinara and pepperoni to elaborate creations with peppadew or shaved Brussels sprouts. The cart has temporarily closed, but will reopen in March; the restaurant will open at 108 NE 28th Avenue." - Brooke Jackson-Glidden

"A food cart’s new brick-and-mortar pizzeria on NE 28th." - Eater Staff