Jump to content

Search the Community

Showing results for tags 'Italian'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Restaurants, Tourism, and Hotels
    • New York City Restaurants and Dining
    • Los Angeles Restaurants and Dining
    • San Francisco Restaurants and Dining
    • Houston Restaurants and Dining
    • Philadelphia Restaurants and Dining
    • Washington DC Restaurants and Dining
    • Baltimore and Annapolis Restaurants and Dining
  • Shopping and News, Cooking and Booze, Parties and Fun, Travel and Sun
    • Shopping and Cooking
    • News and Media
    • Events and Gatherings
    • Beer, Wine, and Cocktails
    • The Intrepid Traveler
    • Fine Arts And Their Variants
  • Marketplace
    • Professionals and Businesses
    • Catering and Special Events
    • Jobs and Employment
  • The Portal
    • Open Forum - No Topic Is Off-Limits

Calendars

There are no results to display.


Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Interests


Location

Found 289 results

  1. You could have knocked me over with a feather. After an excellent meal at Ghibellina, I was strongly swayed that there may be a new king of the 14th Street Shuffle (the Dining Guide Shuffle, that is). Further proof that DC's Italian Renaissance is in full-swing. People are talking about this-and-that neighborhood, but the biggest change in DC's dining scene of late has been the explosion of high-quality, moderately upscale Italian restaurants. And Lupo Verde, at least downstairs at the bar, positively screams Italian. If you've never had a Na Biretta beer, get one, and if you like a lot of malt, get the Na Biretta Rossa ($9) - this is like Moretti La Rossa, but better, and on steroids. Excellent quality, and a very cool-looking bottle to boot. I would get this again in a heartbeat, but there are four Na Birettas on the menu, and I'm eager to try the other three. It took forever for me to get my appetizer, probably close to half an hour, but when it arrived, I knew what took so long: I cannot imagine the labor that went into the Torta di Cozze ($9), and they've got boulder-sized testicoli offering this on a 14th-Street menu. Nominally a "Mussels Cake," this was an incredibly elegant little plate of warm, shelled mussels, sandwiched between two small wafers, with a half-melted scoop of Burrata, a little Parmigiano, and a drizzle of leek sauce. While not a large dish, and perhaps more delightful than delicious, this was not a nine-dollar plate of food; get it now, or pay more later - assuming it can possibly remain on the menu. Lupo Verde has a nice little wines by the glass list, but I went straight for the house white: Pinot Grigio on Tap ($8) from Piemonte, and it was a solid (not perfect, but solid) match with the Torta di Cozze - ideally, you'd want something a bit fuller bodied and bone dry. I recently had a very good spaghetti carbonara at Rose's Luxury, so I thought I'd try Lupo Verde's Carbonara ($14) to compare - there was no comparison. Lupo Verde's is made with homemade paccheri, guanciale, eggs, and Pecorino(-Romano?), and the paccheri is a wonderful vehicle for this classic Roman dish. This was, without question, the finest carbonara I have ever eaten. Like the Mussels Cake, it was a fairly small portion, but it was also a fairly small price - my server came down and almost apologized that the dish, served in a metal bowl, is presented merely warm, not steaming hot, because "that's the way they eat it in Italy," he said. Maybe, but the dish was plenty hot enough for me, and I was entranced by its execution. Lupo Verde's house red is also from Piemonte: Sangiovese on Tap ($8), and while this was a perfectly nice wine, especially for the price, I would counsel having it with a less-delicate, perhaps tomato-based dish, or charcuterie, and I would again recommend a full-bodied, bone-dry white with the Carbonara. Although I was getting somewhat full, I knew I hadn't eaten very much - these were not large courses - and since it was early, I knew I'd be wanting something later. So I got a plate of Three Cheeses ($13) to go which came with slices of bread, walnuts, and apricots. I apologize for failing to note the cheeses, but if you'd like, you can piece the order together yourselves: Lupo Verde is currently offering a total of four DOP (Denominazione Origine Protetta) cheeses, and I got the three that weren't Castelmagno. That was about the most non-helpful thing I've ever written, but the portions were fair, and although the cheeses are stored in plastic wrap, they were in perfect shape (on a similar note, my beer had gone several months past its expiration date, but it, too, was in perfect shape). It is important to recognize that I have now tried only two cooked courses at Lupo Verde, and I am not reviewing the restaurant; I am reviewing the individual meal. And I'm going to come right out and say that these were the two most refined dishes I can ever remember having on 14th Street. Needless to say, coverage is initiated, strongly, in Italic, and Lupo Verde, based on this one meal, is a legitimate contender for the 14th-Street crown. Yeah, you could have knocked me over with a feather.
  2. NEW ITALIAN SEAFOOD RESTAURANT FIOLA MARE SIGNS 15 YEAR LEASE AT MRP REALTY PROPERTY WASHINGTON HARBOUR Washington, D.C., February 26, 2013 "“ MRP Realty, a real estate operating company, today announced that Fiola Mare signed a 15 year lease for 9,000 square feet at 3050 K St., NW (Washington Harbour) in Washington, D.C. The Class-A space will be will be an Italian seafood concept owned by restaurateur Fabio Trabocchi. Fiola Mare is expected to open by end of 2013. "Fiola Mare will be exceptional complement to the restaurant tenant mix we have at Washington Harbour," said Bob Murphy, managing principal of MRP Realty. "Having recently completed a significant renovation project at Washington Harbour, Fiola Mare will add to the level of sophistication that we are bringing to our tenants, residents and the community." Recent renovations at Washington Harbour include: extensive upgrades to the upper and lower level plazas with fully renovated fountains, specialized lighting and animated water jets during the warm weather and the addition of an approximately 12,000 square feet ice rink during the winter months. Additionally, the retail storefronts have been substantially replaced on both plaza levels and a new 3,200 square feet state of the art fitness center has opened with onsite personal trainers and renovated lobbies, elevators and bathrooms. John Asadoorian of Asadoorian Retail Solutions represented MRP Realty during the transaction. MRP Realty acquired the Washington Harbour property two years ago. About MRP Realty Founded in 2005, MidAtlantic Realty Partners, LLC ("MRP Realty") is a real estate operating company focused on the Washington DC metropolitan area. MRP provides a full array of real estate services including acquisition/disposition, development/construction management, property management and asset management services. MRP Realty's senior leadership team has worked together in Washington, D.C. and its surrounding market area in various capacities for periods ranging from eight to 25 years and has wide ranging experience across a multitude of product types in both urban and suburban settings. MRP Realty's managing members have been involved in over 20 million square feet of investment with a total capitalization in excess of $4 billion in the Washington, D.C. metropolitan area.
  3. Bertucci's declared bankruptcy Chapter 11. Back in the day, and I don't recall which "day" or how far back, I found Bertucci's an acceptable restaurant. As I recall its a chain out of New England that at one time had a fair number of restaurants in the greater DC region. I think that number has been shrinking for years. Expect more shrinkage.
  4. We made a lunch stop at Eataly Los Angeles on Santa Monica Blvd. in the Westfield Century City mall. It compares favorably to the other Eataly locations I have been to (New York and Chicago) if you like that sort of thing - which I do.
  5. I recently had a chance to visit Bottega Louie, a bright, cavernous space in The Brockman Building on South Grand that is both a gourmet market and restaurant. The large open floor and high ceilings plan gives the place a certain vibrancy, with an accompanying noise level that you might expect from such a large room. I took a seat at the 10 stool bar in the front closer to the market and quite enjoyed the Cioppino, which also cost $30. It was a full bowl of succulent seafood, that contained perhaps the most plump mussels I have ever been served. Truly satisfying.
  6. Dal Grano is next to the former Bistro Vivant, now Masala. Bland is the key word here. I had fettuccine with seafood white wine sauce. The dish had some nicely cooked shrimp and calamari rings, and some mussels (not in shell). I think it was the mussels that made the dish fishy, otherwise it had little flavor. I also think the pasta is not firm enough.
  7. After a soft opening on Sunday afternoon for friends and neighbors The Red Hen officially opened last night. Menu is not on the website yet, but Washingtonian has a scan. We were hoping to walk down right around 5:00, but never made it out the door; it was apparently packed (as expected given the neighborhood excitement for this place). Early Comments I've read so far are very good on the food, so-so on the value (although no cocktail is over $10, so hooray?). Portions size comes up most, but there are lots of small plates. We're very much excited to try it out. Has anyone been yet?
  8. I finally got around to try Cinghiale near the harbor. It's an Italian restaurant that is part of Cindy Wolf's Charleston group in Baltimore. The place divided into 2 sections, the more casual bistro-like Osteria, and the fancy Enoteca. However, you can order off both menus no matter where you sit. Since we were more slobbed out, we ate in the Osteria, but I ended up ordering off the Enoteca menu, which is like a prix fixe that you can also add wine pairings with each course. The food was really delicious- I started with La Carne Cruda- a raw veal tenderloin topped with poached quail egg. My next course was some boar ravioli with a brown butter sauce. The main dish was amazing - Il Maiale- a roasted Berkshire pork rack with red wine sauce, grilled peaches and an arugula salad. My dining companions had a pretty amazing heirloom tomato salad with gorgonzola. All in all, it's definitely got the impressive food the Charleston group is known for. Pics
  9. While the food was reliable and capable and decent...But the service and the singing waitstaff (seriously, they sing operatic arias, etc) is what makes this place. The Victor Cafe. Had a blast there last year with friends.
  10. In the spirit of the Mattaponi River and its tributaries (I'm curious to see if anyone will figure this one out), the folks from Volt are planning to open Aggio near the Inner Harbor in the Power Plant Development. "Bryan Voltaggio To Open Restaurant In Baltimore" by Richard Gorelick on baltimoresun.com "Bryan Voltaggio: 'Baltimore's Restaurant Scene Is Ripe For Growth While D.C. Is Getting 'Saturated''" by Sarah Meehan on bizjournals.com
  11. A joint venture between Cava and Mama Lucias in Park Potomac. Was at a preview party tonight.... 800 degree oven,good pizza's.- not quite orso or pupatello...but much better thah matchbox. And no corporate board driving the food. Had some spicy pork sliders, among other tastes. Should do great and a welcome addition to the wasteland of food in Potomac!
  12. We went to the new Ghibellina on 14th Street last night. The good news: thoroughly enjoyed the bianca pizza with rapini, mozzarella, garlic, calabrian chilies,fennel seed, and pecorino romano. The crust was perfectly charred and flavorful. I prefer pizzas that retain their crispness, and this pizza did just that. It was one of the best pizzas we've had in awhile, and we've been eating pizza quite a bit lately. We also enjoyed the fresh ingredients in the Insalata Ghibellina - arugula, avocado, confit, tomatoes, emmenthaler, pine nuts, pesto. My husband and I shared Spaghetti Alla Trabaccolara. The menu listed the ingredients as tomato, white wine, cod, pollack, golden tilefish, and fennel. The dish arrived and I was a little disappointed in the fact that the pieces of fish were small and not very plentiful. Then I noticed that one of the fish had been replaced with squid. My husband keeps kosher and squid is not okay. We called the server over and she apologized and said that the chef frequently toys with the ingredients in this dish. I don't really think it's appropriate to add shellfish to a dish and not alert diners. There are people who are severely allergic to shellfish, not to mention others who don't eat it for religious reasons. Before leaving we asked to speak to a manager, and he echoed the server in saying that the chef had made changes to the dish. I was really enjoying Ghibellina until the squid incident. I still think it's a great place for pizza. But I feel that the staff minimized the situation with squid. Any kind of dietary restrictions require the diner to take responsibility for inquiring about ingredients. But a restaurant should also take responsibility when they substitute one ingredient for another- particularly if it's something that may have an adverse effect on their patrons.
  13. Was able to grab a quick lunch today based on a friend's recommendation. The Espositos is located adjacent to the entrance to Fairfax HS, directly across the street from PJ Skidoos. If you are looking for a very casual approach to fresh Italian food, try it. The owner welcomed me to their restaurant when I arrived and and took a moment to thank me when I left. The server was great and recommended the Chicken Francaise, I got a side of spaghetti with meat sauce so I could try their fresh pasta. The chicken (2 thin breasts) was extremely flavorful, as was the sauce. The side pasta with meat sauce was good by itself. She offered me their house, spicy (but not too much), olive oil with a basket of fresh bread - also another nice complimentary touch. Atmosphere is nothing special, as I mentioned before, it is very casual. The people were nice, food was excellent and I will be back.
  14. *ANC 6C ABL Committee* Tuesday, Nov. 3rd 5:30pm (early this month due to conflicts) Specialty Hospital, 700 Constitution Ave. NE (entrance on 7th St.) *Draft Agenda *1. New license application CARMINE'S ITALIAN RESTAURANT 425 7th St N.W. CR (restaurant) license NATURE OF OPERATION New Italian family style restaurant with occupancy load of 720 featuring southern Italian cuisine and a summer garden with 18 seats. HOURS OF OPERATION Sunday through Saturday 7 am "“ 2 am HOURS OF ALCOHOLIC BEVERAGE SALES/SERVICE/CONSUMPTION Sunday 10 am "“ 2 am & Monday through Saturday 8 am "“ 2 am SUMMER GARDEN HOURS OF OPERATION AND SALES/SERVICE/CONSUMPTION OF ALCOHOLIC BEVERAGES Sunday through Saturday 11 am "“ 2 am This place is going to be massive! Carmine's Website
  15. For $30 pp, Geranio has a 4 course menu offering right now. I recieved a notice via mail, but the dates are confllicting, so I'd call to be sure if you're going after August. The notice states on one side, that the 4 course fixed price menu will be offered throughout the month of August. On the other side it says it's available Aug. 1 thru Sept. 30. Choice of: Loster Bisque with Tarragon Fried Calamari with Lemon Caper Sauce Choice of: Salad of Vine Ripened Tomato and Mozzerella with Prosciutto and Field Greens Field Greens with Herb Mustard Vinaigrette, Gorgonzola and Walnuts Choice of: Veal Scaloppini with Braised Mushrooms, Roasted Garlic Fingerling Potatoes and Marsala Reduction Grilled Atlantic Salmon with Mashed Potatoes, Pancetta and Roasted Garlic and Shallots, Red Wine Sauce Choice of: Tiramisu Homemade Ice Creams and Sherberts http://www.geranio.net
  16. This place has been changed to Toscana Grill. The organic bent is gone. I was not a fan of the old place so hadn't paid much attention to it to notice the change despite walking past it everyday. It is now more of a red-checkered tablecloth neighborhood Italian place (that is they would be if they had tablecloths). They've had people out on the plaza handing out samples and trying to let people know about the change. I went tonight and it was ok. I had penne with sausage and meatball in marinara sauce. The sauce was good but a tad sweet and the meatball didn't have much flavor and a fluffy texture (yeah, I know fluffy isn't really a meatball description but it is what comes to mind). The sausage was the highlight -- nicely seasoned and not too fatty or too dry. The serving was on the smaller side compared to the oversized portions you see so often, but was definitely enough for me for dinner. I was given a sad looking basket of garlic bread where a few small pieces were lost in a too-large basket. It was made of pizza dough and nicely charred and very garlicky. Made me think it would be worth it to try their pizza. They had a very limited menu of pastas with assorted sauces and you could add your choice of protein and pizza. Online shows a far more extensive menu. The service was attentive with several people checking in on me throughout the meal who seemed genuinely interested in how I was enjoying my meal. They are offering several specials and gave me a $5 discount on my $14 dish. I think they are still working through their opening kinks. I won't be rushing back, but I will go back after they have some time to settle in.
  17. A few weeks ago, I had an opportunity to attend a soft-opening for Il Canale in Georgetown. The restaurant is officially open now, but after searching this Forum I didn't see a mention of it. The restaurant features "2Amy" style pizzas made from a large brick pizza oven right near the main entrance. But it also has a menu of finer Italian food (with prices to match). My entree was the Bronzino in parchment, which was voted one of the best by our table. There were mixed impressions of other entrees. A seafood risotto was loved by some but found too salty by others. Two of our companions had steak, one filet and one rib eye. Both appeared to be well done and were enjoyed by those who ordered them. I had a piece of the rib eye and found it good but not remarkable. The wine list was still a work in progress at the time of my visit. If anyone's been there since the full opening perhaps they can share their thoughts. The service was a bit slow, but consistent with what I've seen at other soft openings. The waiting was made more than bearable though by house made bread which was fresh and warm (even at 9pm) and served with olive oil infused with roasted garlic and rosemary.
  18. H & Pizza recently opened between 11th and 12th on H (right next to Taylor Gourmet) and seems to offer a good new option in the neighborhood. You can see the menu here. The place isn't large, consisting of 5-6 communal tables with 6 seats each, and definitely has a more industrial decor, like it's neighbor. My favorite thing about the menu is that the most you will spend on a pizza is $8.64, no matter how many toppings you order. I don't think it's comparable to the Neapolitan places around town, but it is made fresh in front of you and served piping hot. It's also a fairly large personal pizza that could probably be split (although maybe 2 pizzas for 3 people would be an ideal serving). You start with an option of traditional, whole grain, or multigrain crust, followed by an option of 6 different sauces and 6 different cheeses. You then have an option of unlimited toppings from about 8 different proteins, 12 different pre-bake toppings, and upwards of 15 different "finishes and oils." If that is all too overwhelming, the menu also offers 9 different suggested combinations, along with a few salads as well. I decided to opt for one of their suggestions on this first trip and went with the FARMER'S DAUGHTER (Spicy Tomato, Housemade Mozzarella, Hot Sausage, Farm Eggs, Spinach, Parmesan Reggiano, Red Pepper Chili Oil) on multigrain crust. When you step up to order, you choose your crust and then are able to view all of the fresh toppings spread out on your pizza before it is scooted into the oven. A few minutes later it emerges from the other side and the finishes are applied before it is handed over. I was particularly impressed with the flavor of the hot sausage and the nice kick from that alongside the sauce and the chili oil. The eggs cracked on top were perfectly cooked to ooze out as the slices were separated. The crust also had a better flavor than I was expecting and I'd be curious to try the whole wheat next time. My +1 ended up creating his own and had trouble limiting himself in toppings as he added sopprasetta, sausage, mushrooms, roasted peppers, caramelized onions, prosciutto, and basil. Surprisingly, it turned out pretty well and not as heavy as it would seem. I look forward to returning and experimenting with some of the more interesting toppings, such as putting together a white pizza with goat cheese, prosciutto, and fig marsala topping, or something with shrimp and pesto perhaps.
  19. Just announced. If my googling is correct this will be in the new mixed development/apartment building along Connecticut Ave currently underconstruction. And given the size, 2,800 sq ft plus 1,000 sq ft patio, that's the only location that would make sense. The developers are going big on this one! Looks like it will be pasta focused with salads, antipasti, salumi, cheese, and meat/fish entrees. Bread Furst on one side of the street and the Trabocchis on the other. "Fabio and Maria Trabocchi are Opening a Van Ness Restaurant Devoted to Pasta" by Becky Krystal on washingtonpost.com
  20. i searched and to no avail, much to my chagrinning consternation. or perhaps my grasp of operating machinery lacks something, a certain finesse, predictedly ending in, how the french say, a certain cul de sac. enough of this tomfoolery. if for no other reason, go to tosca and order the tomato marmelade tart with ricotta basil gelato and basil syrup. the disc of pastry, baked to a golden hue recalling the skin tones of the snug decaying descendents of aristocrats who play their life away beneath the long dead still mediterreanean sun in nice and monaco, crackles at the slightest pressure, as your fork oozes through the tranquil carmine pond of tomato marmelade, marmelade whose very flavor completely obfuscates the taste buds: it is sweet, yes, but not sugar sweet, but still not raw sliced tomate sweet and anything but acidic; the verdant quenelle of gelato haunts with ricotta's fresh whey-ness yet tempers the aggressive and volatile source of this faintly sweet soft emerald gem, the basil. it is like no dessert and yet, it is the apotheosis of simple desserts: seasonal fruit tart, with an appropiate accoutrementing creaminess. ive not had my fix this year and this changes. this changes tonight. you owe it to yourself to have this dessert. really you do.
  21. It looks like they're in the process of taking over the spot where the Chicken Out (McLean) used to be. Has anyone been to their other locations? Is there reason to be hopeful?
  22. The chef is Howsoon Cham (originally from the Gambia, from what I recall). He previously headed the short-lived Newtown Grill on U Street, and before that a restaurant (can't remember the name) in Dupont that had been BEDUCI (currently Scion), and before that Red Ginger in Georgetwon. I think there was a thread about Red Ginger on here where Charlie Adler touted his skills. I've never eaten at any of his restaurants, so I can't speak to that, but I hope that this does better than the preceeding three.
  23. Introducing Roberto's 4 Challenge your palate with 12 or more of Chef's imaginative samplings "Roberto's 4" are four coveted seats at Al Dente Restaurant next to Chef Roberto Donna. He will create a 12+ course tasting menu for those with adventurous spirits in food and drink. It will be offered for $85 with a $45 Wine Pairing. This menu will be available to four guests on evenings designated by Chef, beginning February 20, 2013. There will be one seating at 7:00PM Reservation requests can be made through
  24. for date night tonight, we went to The Gold Mirror roasted artichoke hearts, parmigianno-reggiano, olio nuevo avocado stuffed with Dungeness crab meat, lettuce and Thousand Island dressing not the greatest of pictures but it was awesome scallops, shallots, wine sauce, spinach veal sweetbreads, braised veal, porcini and button mushrooms panettone bread pudding, chilled zabaglione not bad; think old school Italian meets New Jersey
×