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Found 10 results

  1. Former Tosca chef Massimo Fabbri serving up Tuscan food inspired by his home town osterias. Appears this is in the old Thally space. Washingtonian with the story website
  2. Yet another one we have tried a couple of times. The setting is very decent with both indoor and outdoor seating areas. The menu focuses on pizza, some Italian dishes, and some sandwiches. Overall the food quality is hit or miss and I recommend the pizza over the rest of the food. That being said, the pizza at Arucola cannot carry the jock of both Comet and 2 Amys that are reasonably close.
  3. Badwolf DC has information about Casa Luca. http://www.casalucadc.com/ is the restaurant's website. http://www.opentable.com/casa-luca is Open Table's site for reservations. Fabio won the Rammy award this past weekend as D. C.'s Chef of the Year for Fiola.
  4. McLean is a fairly nice locale with a dearth of particularly good restaurants. Aside from one entree salad at J. Gilbert's that I happen to like, there is nothing in McLean that makes me want to head there for dinner. Or, at least, there wasn't anything in McLean worth the trip until Friday night. Assaggi Osteria in McLean (in the same shopping center as the Balducci's), related to the Assaggi Mozzarella Bar in Bethesda, is conducting its soft opening this weekend. One of the people involved in opening the McLean location is a client of mine, and I scored an invitation to the first night of t
  5. 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.
  6. Osteria Marzano is going to be opening in Kingstowne very soon, story here. It is going to be in he office plex where the NOVA Urgent Care place is located. The Executive Chef is Carmine Marzano. A quick Google search indicates that he was at Luigino downtown.
  7. Over Christmas Mr. MV and I visited Osteria. In a word: fantastic. We started with the bread- two kinds of rustic bread and grissini, served with a light fruity olive oil. The salted bread was soft, chewy and fresh. The pizza was simply the best I've ever had. Seriously. We had the Lombarda which has mozzarella, bitto cheese, cotechino sausage and a baked egg in the middle. The pizza dough was thin and done perfectly throughout the pizza. The crust had some nice blisters and the egg was immensly rich. The size is about 12 inches around, in case anyone goes and wants to gauge how much to or
  8. Lupa may fit the bill. It is casual and I do not think they do brunch like you may find at many other places on a Sunday (you may want to call and verify). They expertly handled our party of 9 a year or so ago on a weekday afternoon for a long late lunch/early dinner. We basically just picked the wine and asked them to have the chef select what we should eat and they should keep bring new dishes and we would tell them when we were full. They handled the request with aplomb, and we had a most enjoyable time.
  9. Osteria Mozza: has anyone been? Willing to make a reservation for one (!) I was just told that I should not have a problem having dinner at the food bar on a Friday night in two weeks. I was/am shocked especially considering that I've made reservations for Chinois' food bar for 15+ years and, many times, been told there were no seats available. Is this a reflection on the restaurant? Is the economy in Southern CA that bad? I thought Osteria Mozza was among L. A.'s hardest reservations. I'm going but I'm still almost shocked that I may be able to have dinner there.
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