2000 Fenwick Ave NE

Via, the intimate 48-seat eatery, is open to the public. The new concept is serving Peruvian-style charcoal chicken; head chef, Danis Blanco, first brines the birds, marinates it, and serves with rice and vegetables. In relation to the pizza at this new pollo-pizza concept, Via is using a crust that falls somewhere in the middle of a Neapolitan pizza and a NY slice.