Chef Will Artley is not new to the dining scene in Northern Virginia. After many years at Evening Star, he and some of his team members are now at Pizzeria Orso, in the heart of Falls Church, a fantastic neighborhood spot focusing on Napoleon pizzas.

After mastering bread making, he has taken these skills and applied to them to the sourdough that is used in his Napolean-style pizzas. These handmade pizzas are cooked in 90 seconds in a brick oven!

But there's plenty more dishes to enjoy other than pizza. With an ever-changing menu, you will always have something new to try!

We recently visited Chef Will and were seated at the "chefs table" right by the brick oven. He was preparing pizza after pizza and was a delight to talk to during our entire dining experience.

Oh and we went on a Wednesday, which is 1/2 price bottle night. Great selection of white and red wines by the bottle and at half off, we just had to order a bottle. Jaime, our server, suggested the Volpetti Cesenese Lazio, perfect pairing for the food and at half off, only $18!

We sat down and let him decide what dishes we would enjoy and man was that the best decision!

First up, hummus with sourdough pizza crust for dipping and a cold salad of chickpeas, tomatoes, feta, and roasted artichoke hearts.

I absolutely love lamb and especially the lamb rib with tomato jam and a Greek tatziki sauce. The meat was super tender, well balanced and flavorful.

Next up, grilled butternut squash and lentil salad with a feta-crumble and green peppercorn dressing.

Crispy brussel sprout chips and a seared scallop on top of couscous risotto. Absolutely loved both of these dishes!

As you can see Pizzeria Orso is MUCH more than pizza! But watching all the delicious pizzas come in and out of the brick oven, we just had to get a taste.

We got 2 pizzas, The Fun Guy (added sausage) and the classic Margherita.

Wow, what a fantastic meal and it's hard to choose a favorite dish. Chef Will told us that the menu changes often so I know next time I visit, there will be something new and fresh to try! I am also excited to visit again for brunch one Sunday.

Bravo Chef!