Georgetown is about to trade in its standard pies for something a lot more Levantine. Chef Michael Rafidi is spinning Yellow's cult‑favorite "(not) pizzas" into a standalone restaurant called Bizzeria, slated to land on Prospect Street this fall. The new spot will center on wood‑fired "bizzas" built on a 48‑hour fermented sourdough and topped with house‑made cheese, flanked by Levantine mezze and charcuterie that are basically built for passing around the table.
As reported by Washingtonian, Bizzeria is taking over 3246 Prospect St. NW, and the name is a playful nod to the fact that Arabic does not have a "p" sound. The piece notes that Rafidi and his team will turn Yellow's experimental (not) pizzas into a full‑service Levantine pizzeria, with service targeted for this fall.
WhatNow reported on April 19, 2026, that Rafidi will be firing those sourdough "bizzas" in a wood‑burning oven at the Prospect Street address and that there is still no specific opening date on the books. The brief also sends future diners to Bizzeria's Instagram for construction shots and opening updates.
Rafidi's Levantine Track Record
According to The Washington Post, Rafidi is the chef‑owner behind Michelin‑starred Albi and the Union Market bistro La’ Shukran, and he is a recent James Beard honoree. Those projects helped him dial in the Levantine‑meets‑French style that Bizzeria is expected to translate into a smaller, more casual neighborhood hangout.
Born From Yellow's 'Not' Pizzas
Yellow's website notes that the (not) Pizza pop‑up wrapped its final service on April 11, clearing the decks so Yellow can refocus on daytime wood‑fired pita sandwiches, hummus and mezze. Bizzeria, in turn, gives Rafidi a dedicated dining room for the bizza concept while keeping Yellow's more casual counter service close by.
Menu, Team And What To Expect
As detailed by Washingtonian, Bizzeria's crust was developed with pastry chef Alicia Wang and uses a 48‑hour fermentation to create a tangy, airy base. That dough will be matched with house‑made cheese and seasonal toppings that lean into Levantine flavors. The same report names William Simons as wine director and notes that the menu will feature raw dishes, charcuterie and shareable plates that highlight Mid‑Atlantic farms.
For now, the clearest window into Bizzeria's progress is its Instagram feed, where early coverage has directed curious diners for updates and photos. Once the team locks in an opening date, expect it to drop there first, and we will pass it along.
