Amy Brandwein

Hi All,  Thanks for your support & looking forward to having you all in for lunch or dinner soon! Chef Amy Brandwein

I've been there many times but first since sampling the wine. It was nice quality, good pour plus a nicer glass than you'd expect for a casual place. I wish more casual places would follow suit!

We went there this past Sunday and it was very busy which was great to see. It is really nice to have a local, independent Italian pizzeria where you can get a great pie, quality wine by the glass (aglianico in my case) and low key fun ambience. May be our new Sunday habit!

Dear Don,

I am writing in response to the review you wrote for your latest concierge site, DCDining.com.

As someone who has always held you in high regard for your interest and support of Washington DC restaurants, I was very surprised at the incredibly negative tone in your review of Casa Nonna. While I support (and have endorsed) your endeavors and your new website, I don’t believe Casa Nonna or myself deserves this sort of attack, which seems both professional and personal (to the extent that Chefs are by nature personally committed to their work and cooking). I was asked to launch this brand new concept for the BLT Restaurant Group a year ago based on my resume, education and experience in cooking authentic Italian cuisine. As a local Chef, I was thrilled to have been chosen by partners Keith Treyball and Jimmy Haber to draft and execute a menu for a new BLT concept as its Executive Chef. Because of my menu development and positive response by guests to the cooking, I have been asked to open a location of Casa Nonna in the Company's headquarter city of New York this year. Hopefully more will follow. It is an exciting time in my career and I look forward to sharing my perspective with a new audience, or extended family of BLT Restaurant Group that has come to enjoy their current restaurants in Manhattan. This doesn't mean I am leaving my hometown of Washington DC, but it means that DC was chosen first to launch this concept before New York.

Come to your own conclusion on this - what a compliment to all of us culinary professionals - and to me. But you state in the ‘review’ that you “… don't see one talented local cook being able to save a concept that seems outdated and out of place for this area…” As we all know, the majority of restaurants that have opened in the last few years have been comfort based - in mind of the economic realities and the hurried pace in today’s world - which does not afford the vast majority of folks the luxuries of leisure and very expensive fine dining meals. Casa Nonna was designed to be a comfortable, yet lively atmosphere where people could relax and share simple and tasty Italian cuisine without overextending their wallet.

Myself, Casa Nonna and BLT Restaurant Group are committed to DC and the Dupont Circle neighborhood. Whenever you open a new restaurant, it takes time to “get to know the neighbors,” develop your roots and evaluate as need be. It has been such a great experience to meet and cook for all the Dupont locals – as well as Washingtonians – who repeatedly support us and all restaurants by going out to eat. As a Chef, I personally seek and listen to all my guests (as well as this forum) and rest assured, so does BLT. Casa Nonna, like any four month old or 50 year old restaurant, will continue to grow and mature with time. Attached is our January menu, restaurant week menus and regional Sunday dinner menu ($25 per person!)

Sincerely,

Chef Amy Brandwein, Casa Nonna

Casa Nonna Dinner Menu.pdf

Restaurant Week Menus

RW DinnerMenu.pdf

RW Lunch Menu.pdf

January Sunday Dinner in Veneto $25 per person

Sunday Menu Card Veneto.pdf

I didn’t like anything about my visit in October. Portions were tiny for “family sized” and prices were consequently quite high, service was downright neglectful, and several dishes were sub-Buca di Beppo. It makes me sad that I had spent $90+ on an unsatisfactory meal there, rather than a great meal at Dino’s or Palena Cafe. It was so bad that I would have complained if my dinning partner that night wasn't a friend of the chef.

Hello Astrid,

So sorry to hear that you did not enjoy your dinner at Casa Nonna. As a new restaurant, we are always working on ways to improve service, value and quality and customer feedback is an important part of that. Since you dined with us in October, we have increased portion sizes and I think you will find it a better value. I can't speak to Buca di Beppo, as I have never been there, but we do prepare all items from scratch, with care and with using quality and local fresh ingredients

Unfortunate that we fell so short on your dining experience and I would like to invite you back as our guest.

Regards,

Amy Brandwein

amy@casanonna.com

Forthcoming Italian restaurant in Dupont Circle seeks talented line cooks and experienced pizza makers. Please send your resume to amy@casanonna.com for consideration.

Although you can eat Pupatella's cold the next day... I decided to try a bite before heating the oven and the sausage pizza cold was really good cold so I ate it that way. I didn't expect this, but was pleasantly surprised.

Stopped by today and had a great pizza + yummy gelato - thank you Pupatella!

Glad you enjoyed it!

Amy

Hi Don and Co!

Prices just got even more reasonable - all items on our new bar/lounge menu below are $5, every day, all the time.

Plus, every Friday, we have a terrific jazz trio from 7-11.

Hope to see you soon,

Amy Brandwein, chef at fyve

$5 each

Antipasto

Serrano Ham, Mozzarella, Bruschetta

Cacciatorini Salami, Mozzarella, Bruschetta

Soppressata Piccante Mozzarella, Bruschetta

Local Artisan Cheese Plate

Herbs Provence (Sheep), Everona Farms, Rapidan, VA

Mountaineer (Cow), Meadow Creek Dairy, Galax, VA

Merry Go Round (Goat), Firefly Farms, Bittinger, Maryland

Snacks

Crostini of the Day

Marinated Spicy Olives, Bruschetta

Parmesan-Parsley Risotto Balls, Tomato Sauce

Homemade Pizza

Margherita, Tomato, Basil

*Italian Spicy Sausage, Artichoke, Arugula

Crispy and Tasty

Grilled Mozzarella Skewer, Pesto

*Grilled Wings, Blue Cheese Celery Dip

Crispy Calamari, Remoulade Sauce

Bistro Style Herbed Yukon Fries

Mini Sandwiches

*Mini Black Angus Beef Slider

Grilled Cheese, Bacon, Tomato

*Homemade Italian Meat Ball Sub, Provolone

Do you know if this is going into the space that is now (or was) the grill?

Yes. That space is being completely renovated and will be the new Fyve restaurant.

I heard from Roberto last night, and want to set the official record straight about Bebo. Paraphrasing his own words:

There was no announcement about Claudio Sandri (the new Chef de Cuisine), because Roberto wanted to give him a chance to acclimate himself.

Claudio and Roberto went to the same cooking school together in Torino, and Claudio worked at the Laboratorio for three years before leaving to start his own restaurant (which never came to fruition).

Amy's departure is a result of her having received a good offer - a chance to go out on her own. Roberto is happy about it, supports her in her endeavor, and the two are still on the best of terms. "She's a great woman and a great cook," he told me.

Claudio will be continuing the same type of kitchen work at Bebo which, Donna proudly noted, served 200 covers for dinner on the day of the primaries and the ice storm.

Cheers,

Rocks.

Just wanted to chime in to Don’s post. Roberto and I have worked together for close to eight years. It was an incredible time for me and he is an incredible chef. He is also the kind of chef that loves the profession and cooking and understands that after a certain period of time, there's a need to do something different. We have mutual respect and admiration for each other and our friendship and relationship will continue regardless of where I am.

Bebo has great food and will continue to have great food because of Roberto Donna and I am looking forward to coming in to eat!

Best,

Amy