jandres374 Posted February 25, 2011 Share Posted February 25, 2011 Another new pizza place coming to the old Balducci space next to Chef Geoff on New Mexico Ave. http://www.bizjourna...eal-signed.html Link to comment Share on other sites More sharing options...
DonRocks Posted December 21, 2011 Share Posted December 21, 2011 When Antica was first announced, there was a small amount of internet buzz, but that has turned into silence. A few months ago, I saw the space - a pretty large space - under construction, and it looked pretty gutted. Does anyone have any updates? Link to comment Share on other sites More sharing options...
DonRocks Posted February 26, 2012 Share Posted February 26, 2012 When Antica was first announced, there was a small amount of internet buzz, but that has turned into silence. A few months ago, I saw the space - a pretty large space - under construction, and it looked pretty gutted. Does anyone have any updates? If anyone here doesn't own a fainting couch, I suggest going out and getting one because you're going to need it. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 26, 2012 Share Posted February 26, 2012 If anyone here doesn't own a fainting couch, I suggest going out and getting one because you're going to need it. Ummm. The chef is going to be Roberto Donna with an Arizona tan? Link to comment Share on other sites More sharing options...
bookluvingbabe Posted February 27, 2012 Share Posted February 27, 2012 Balducci's will reopen as Sutton Place Gourmet and all its former glory? Link to comment Share on other sites More sharing options...
Arcturus Posted February 28, 2012 Share Posted February 28, 2012 I've heard through the grapevine that there have been a few construction delays, and the name is now going to be La Forchetta. Should be pretty solid from what I understand, though. Link to comment Share on other sites More sharing options...
DPop Posted February 28, 2012 Share Posted February 28, 2012 You lost me at 'Pizza Autentica'. Link to comment Share on other sites More sharing options...
thetrain Posted February 28, 2012 Share Posted February 28, 2012 Ummm. The chef is going to be Roberto Donna with an Arizona tan? Yep. Link to comment Share on other sites More sharing options...
DonRocks Posted February 29, 2012 Share Posted February 29, 2012 Ummm. The chef is going to be Roberto Donna with an Arizona tan? Yep. I didn't want to break it without permission, and I didn't get permission. (Restaurateurs, chefs, employees, please take note once again: you can trust me to keep a secret, always.) Link to comment Share on other sites More sharing options...
porcupine Posted February 29, 2012 Share Posted February 29, 2012 Rats. I was hoping bookluvingbabe was right. Link to comment Share on other sites More sharing options...
B.A.R. Posted March 21, 2012 Share Posted March 21, 2012 Three predictions of no particular importance: 1) The food here will be excellent. Chef Donna has always been a tremendous talent in the kitchen. 2) The place will be packed on day one 3) Judging by the pictures in Eater DC, this will be one of the loudest restaurants in DC. I like the design, but it appears to be all small tables, tight confines, and hard surfaces. Link to comment Share on other sites More sharing options...
mdt Posted March 21, 2012 Share Posted March 21, 2012 Three predictions of no particular importance: 1) The food here will be excellent. Chef Donna has always been a tremendous talent in the kitchen. 2) The place will be packed on day one 3) Judging by the pictures in Eater DC, this will be one of the loudest restaurants in DC. I like the design, but it appears to be all small tables, tight confines, and hard surfaces. You forgot one. Someone will wax poetically about the greatness of RD and his past restaurants and what specific dishes are to be ordered when dining here. Link to comment Share on other sites More sharing options...
wisehands Posted March 24, 2012 Share Posted March 24, 2012 Here's a sneak peek at the menu for Forchetta: Gnocchi, tomato home made pork sausage ragu, pecorino cheese $16.95 Agnolotti "Gobbi" all' Astigiana, filled with roasted veal, pork, sausage, tossed in butter sage, roast ju, parmesan $18.95 Pasta pillow filled with ricotta and spinach, mascarpone sauce $18.95 Cavatelli, broccoli rabe, pear tomato, shrimp, basil, olive oil $19.95 Pappardelle, wild boar ragu, parmesan $19.95 Lasagna al forno bolognese meat ragu, tomato sauce $17.95 Timpano of maccheroni, sweet crust torte of maccheroni pasta, tomato sauce, mozzarella, little meat balls, eggs, basil $18.95 Calamarata pasta, squid, shrimp, mussels, cherry tomato, garlic, basil $19.95 Whole wheat cappellini, tomatoes, sweet basil, garlic, olive oil $14.95 Risotti Shrimp, zucchini, saffron, sun-dried tomatoes $19.95 Gorgonzola dolce, pistacchio, parmesan $17.95 Pork sausage, porcini mushroom, rosemary, tomato $18.95 Fresh asparagus & asparagus puree $16.95 Corhish hen cooked "al mattone" (under a brick) lemon & fresh herbs $16.95 Beef short ribs salsa verde $19.95 Beef hanger steak, broccoli rabe, red chili, garlic, olive oil $19.95 Organic veal skirt steak, smoked mozzarella, polenta $19.95 Braised pork shank, parmigiano reggiano potato puree $18.95 Veal scaloppine topped with eggplants, mozzarella in cream sauce $19.95 Spiedini di Salsiccia Luganega, veal and pork sausage grilled with potato and rosemary $14.95 Pork sausage and chicken cubes grilled with onions, bread, peppers, sage $14.95 Duck sausage grilled with shallots, apples, peppers, polenta $16.95 Contorni Eggplant parmigiana $6.95 Broccoli rabe, red chili, onion, garlic, olive oil $6.95 Sauteed spinach, garlic, olive oil $6.95 Scarola e fagioli, braised escarole with cannellini beans $5.95 Potato puree with parmigiano reggiano $6.95 Polenta with smoked mozzarella $5.95 Pizza Calzone Toppings Link to comment Share on other sites More sharing options...
zoramargolis Posted March 24, 2012 Share Posted March 24, 2012 You forgot one. Someone will wax poetically about the greatness of RD and his past restaurants and what specific dishes are to be ordered when dining here. You forgot another one: the service will be terrible. That menu does get the salivary glands going, however... Link to comment Share on other sites More sharing options...
wristband Posted March 24, 2012 Share Posted March 24, 2012 Yet another: failure to pay staff, vendors, landlord and tax authorities will result in handwringing cries of how wasted culinary talent was (literally and figuratively). Party on chumps! Link to comment Share on other sites More sharing options...
bookluvingbabe Posted March 24, 2012 Share Posted March 24, 2012 We don't know how much or how little participation he will have on the business side. If he isn't hiring the staff, then the service my not be terrible. Did the owner get to have a pizza place around the corner of every other office in town by not paying taxes, rent, etc? I don't know. I do know that my sole meal at G3 still haunts my memories. And I have no idea if I will go to La Forchetta when it opens. Link to comment Share on other sites More sharing options...
Keithstg Posted March 24, 2012 Share Posted March 24, 2012 Yet another: failure to pay staff, vendors, landlord and tax authorities will result in handwringing cries of how wasted culinary talent was (literally and figuratively). Party on chumps! Whoa, whoa, whoa. As this owner has nothing in common with Donna's other ventures, I think it's premature to speculate as above - although I was going to ask (jokingly) when the DR.com discounted meal days were.... Link to comment Share on other sites More sharing options...
hmmboy Posted April 8, 2012 Share Posted April 8, 2012 Had a late dinner at La Forchetta tonite. I am thrilled to have this place in my neighborhood. It is a great space with a big outdoor patio. I think they did a terrific job on the decor - big beautiful concrete bars with a large attractive pizza oven in the center of the main bar. Very attractive metal work and furnishings, including swivel stools that bear an uncanny resemblance to Estadio's (in all fairness they are much nicer - wider and more comfy and they return to the neutral position). Just overall a pretty place with good energy and a good vibe. I was not very hungry and I was trying not to be a terrible Jew (NO BREAD or PASTA), but I thoroughly enjoyed everything I ate, particularly the pasta fagioli, the house made roasted red peppers and anchovies, and an amazing cartoccio siciliano (basically a fried soft canoli shaped pastry stuffed with sweet ricotta) - OK, not such a good Jew.. The owner, Hakan Ilhan, came over to say hi - he strikes me as a serious restaurateur who will do whatever is necessary to make this place a success. Roberto was at work in the kitchen and say what you will, he is a beast of a chef. I predict this place will be a huge success and that with Hakan overseeing the business side this venture will not have any of the problems that plagued this great chef in the past. Welcome back Roberto - thrilled to see you cooking in DC again and wishing you and Hakan great success. You will see me again soon. Link to comment Share on other sites More sharing options...
Joe H Posted April 8, 2012 Share Posted April 8, 2012 Had a late dinner at La Forchetta tonite. I am thrilled to have this place in my neighborhood. It is a great space with a big outdoor patio. I think they did a terrific job on the decor - big beautiful concrete bars with a large attractive pizza oven in the center of the main bar. Very attractive metal work and furnishings, including swivel stools that bear an uncanny resemblance to Estadio's (in all fairness they are much nicer - wider and more comfy and they return to the neutral position). Just overall a pretty place with good energy and a good vibe. I was not very hungry and I was trying not to be a terrible Jew (NO BREAD or PASTA), but I thoroughly enjoyed everything I ate, particularly the pasta fagioli, the house made roasted red peppers and anchovies, and an amazing cartoccio siciliano (basically a fried soft canoli shaped pastry stuffed with sweet ricotta) - OK, not such a good Jew.. The owner, Hakan Ilhan, came over to say hi - he strikes me as a serious restaurateur who will do whatever is necessary to make this place a success. Roberto was at work in the kitchen and say what you will, he is a beast of a chef. I predict this place will be a huge success and that with Hakan overseeing the business side this venture will not have any of the problems that plagued this great chef in the past. Welcome back Roberto - thrilled to see you cooking in DC again and wishing you and Hakan great success. You will see me again soon. Caponata (which has chocolate in it), pillow pasta stuffed with spinach and ricotta (heavy cream, too) and one of the best desserts anywhere: a pineapple pizza. Serious. All three are superb. And, we've just started working our way through the menu! Link to comment Share on other sites More sharing options...
dcs Posted April 8, 2012 Share Posted April 8, 2012 Are they open for lunch? I just called and no one answered the phone. Link to comment Share on other sites More sharing options...
bookluvingbabe Posted April 9, 2012 Share Posted April 9, 2012 The sign on the door indicated lunch service started this week. Link to comment Share on other sites More sharing options...
DPop Posted April 9, 2012 Share Posted April 9, 2012 Hearing great reports thus far to go along with Mark's above. Pizza is supposedly gold star. Link to comment Share on other sites More sharing options...
jshong Posted April 11, 2012 Share Posted April 11, 2012 Has Chef Donna made restitution of the unpaid tax money? Link to comment Share on other sites More sharing options...
B.A.R. Posted April 12, 2012 Share Posted April 12, 2012 Has Chef Donna made restitution of the unpaid tax money? As someone who has been critical about Chef Donna's business dealings, I would have no problem eating at this restaurant. This is not Galileo IV, or il Radicchio II. The restaurant is owned by a successful restauranteur who has had no business dealings with Chef Donna in the past. Chef Donna is in charge of the kitchen, which he is fabulous at. In order to make restitution, has has to work. I wish him and the restaurant nothing but success. Link to comment Share on other sites More sharing options...
DonRocks Posted April 12, 2012 Share Posted April 12, 2012 Has Chef Donna made restitution of the unpaid tax money? [Good morning to you, too. Nice first post. Substantive, detailed - just what we're looking for here.] As someone who has been critical about Chef Donna's business dealings, I would have no problem eating at this restaurant. This is not Galileo IV, or il Radicchio II. The restaurant is owned by a successful restauranteur who has had no business dealings with Chef Donna in the past. Chef Donna is in charge of the kitchen, which he is fabulous at. In order to make restitution, has has to work. I wish him and the restaurant nothing but success. Absent information to the contrary, likewise. How many kitchens in this town have felons working for them? Plenty. And I applaud them for it. Link to comment Share on other sites More sharing options...
RWBooneJr Posted April 12, 2012 Share Posted April 12, 2012 This little tidbit, which seems to have escaped our attention, is awesome. Link to comment Share on other sites More sharing options...
DonRocks Posted April 12, 2012 Share Posted April 12, 2012 This little tidbit, which seems to have escaped our attention, is awesome. Let's find out who that graphic designer is and storm his house with pitchforks and torches. Maybe if we kneecap all of Hakan Ilhan's contractors and employees, he'll be left with nothing. That'll show him. Let's go after his GM next. Link to comment Share on other sites More sharing options...
thetrain Posted April 12, 2012 Share Posted April 12, 2012 This little tidbit, which seems to have escaped our attention, is awesome. In this day and age, anyone who doesn't take 5 seconds to google their business name before they invest money it is taking a big $$$ risk that is completely unnecessary. Especially if you are going to be doing your own trademark filings with the PTO instead of hiring a lawyer - and clearly do not understand trademark law. This quote "And we were able to get the initial approval for La Forchetta for the United States. Nobody else will be able to use it" - uh yea thats not how it works. Its baffling how many people do this. Link to comment Share on other sites More sharing options...
RWBooneJr Posted April 12, 2012 Share Posted April 12, 2012 Right. Whoever lifted the logo is as dumb as una forchetta. Assuming the story is true, if I were Mr. Ilhan, I'd be piiiiiiiissed (and feel a bit dumb myself). But you gotta laugh. Link to comment Share on other sites More sharing options...
zoramargolis Posted April 12, 2012 Share Posted April 12, 2012 Artists have been forever getting their ideas stolen and represented by plagiarists as their own. It's just easier to find out about it these days, with the internet. We went to La Forchetta last night, and sat at the pizza bar. I liked it (both the food and the ambiance) more than J did, but it was decidedly a mixed bag. Admittedly, they are just getting going, but the service was rocky to put it kindly. We were seated promptly and had our menus, but it was quite a while before we were able to order. We were brought a bread basket, but the bread was cold. We noticed later that unlike us, other diners had been given olive oil to dip their bread in, and that one of the pizzaolos was putting the contents of someone else's bread basket into the pizza oven to warm it. We ordered the parmesan budino as a starter, and when it came it was too gooey to eat with a fork. We asked any number of servers and runners for spoons, but by the time we finally got them (one spoon had to be returned because it was dirty), the pudding had cooled considerably and was barely warm. This took a really long time. The pudding was, even so, delicious. We shared a housemade pasta and seafood dish that J thought perfect. I would have like the pasta a bit less al dente. But the clams, mussels, squid and cuttlefish in tomato sauce were perfectly cooked and flavorful. We ordered a pizza al uovo: tomato sauce, buffalo mozzarella, basil and egg. The pizzaolo cracked the egg on top (and forgot the basil), then put it into the oven. When it came to us, the egg was cooked through, and we had to point out that there was no basil on the pie, despite the menu calling for it. When I have had pizza with egg before (at Pizzeria Mozza in L.A.), the egg wasn't cracked onto the pizza until it was almost completely baked--it was briefly pulled out of the oven, the egg cracked onto it, and then put back into the oven for a few moments, so that when it came out of the oven and was presented, the yolk was still molten and spread onto the surface. This pizza was very good, mind you, but in my mind not as good as Two Amy's--admittedly, I have not had pizza at many of the newer places in town and across the river, so my opinion is not an educated one. I have had Nancy Silverton's Pizzeria Mozza pies in Los Angeles on more than one occasion, however, and La Forchetta's aren't even on the same planet, both in terms of the quality and flavor of the crust, and the creativity of the toppings. We also shared zuppa inglese for dessert, and it was the best thing we ordered: rum-soaked poundcake in chocolate custard, whipped cream, candied orange peel and warm vanilla creme anglais to pour over top. We drank a passable sangiovese blend which was the least expensive by-the-glass offering at $5.95. All in all, the prices aren't bad: the budino was $9, the seafood pasta $20, the pizza $13 and the dessert $8. I'd go again. I'm not sure it's a destination place, but it is reasonably close to our house. J thinks he'd rather spend the same money at BlackSalt, or even less during Happy Hour. We'll see. Link to comment Share on other sites More sharing options...
Chris Cunningham Posted May 2, 2012 Share Posted May 2, 2012 Went this past Saturday for lunch before work at Freddys.....saw Karen the GM as we walked in and its good to see her in a more managable, stable setting that she can do her job and not worry about issues that we had in the past. Spoke with Roberto for a bit, who is sporting some sweet Ferrari red glasses, then joined my GF at a window table. The space is a blend of mostly modern, with some butt ass ugly black, plastic chandeliers that harken to the dark ages, mixed in with modern, high intensity lighting. The actual bar is small and hidden behind the pizza oven, while there are 2 counter areas, one around the pizza oven and the other sitting at the kitchen prep area, where you can dine whilst veiwing people at work. The menus kind of clash with the writing because of the background graphics on the menu paper and could be hard to read for some. Overall though, I like the space and color. The menu has decent heft and offerings, with Chef also having many specials that are verbalized by the server....and while I consider 3-4 items to be specials, I consider more than that to either be overkill or require an additional menu. They asked and I gave them my thoughts....While we know Roberto can cook, I think too many options can be overkill. We started with Burrata that was accompanied by a roasted tomato that had been ice cooled immediately after being removed from the oven and drizzled with olive oil and basil, and a spinach salad with pear and bacon.....both quite good and simple. Next we had a pizza with sausage, mozz and broccoli rabe that was cooked pretty darn well. Unlike 2 Amy's which is either spot on crisp or soupy ass wet , this pie fell in the middle with the best of both worlds. Dessert was a very unique twist on Tiramisu served as a huge moon size round and a side of hot chocolate that is to be poured in the center of the cake after making a hole in the top....was very good, but I think that the server should do this for the guest, rather than telling you how to do it. Then again, some may not want it done that way. Gf had assorted gelato and sorbet which was very good as well. All in all, I enjoyed it very much and look forward to trying the huge servings of pasta that I saw at neighboring tables being consumed by two men in their fiftys that reminded me of the old poster with the spaghetti bowl on top of the babys head while he was in a high chair They were messy but were seriously loving it. I'm glad its next to my Gf's place, I know it will thrive, and I will be back often. Link to comment Share on other sites More sharing options...
Ericandblueboy Posted May 2, 2012 Share Posted May 2, 2012 Is this place mobbed by families with small children yet? If so, what's a good time to go on weekends with our own small children? Link to comment Share on other sites More sharing options...
dcs Posted May 7, 2012 Share Posted May 7, 2012 You forgot another one: the service will be terrible. That menu does get the salivary glands going, however... Service could charitably be described as "choppy" at lunch yesterday, despite the place never being more than one-third filled. Hopefully this turns out to be nothing more than a new place finding its sea legs. The menu has decent heft and offerings, with Chef also having many specials that are verbalized by the server....and while I consider 3-4 items to be specials, I consider more than that to either be overkill or require an additional menu. They asked and I gave them my thoughts....While we know Roberto can cook, I think too many options can be overkill. Our waiter did not describe any specials but did refer us to the back page of the menu for a nearly full page listing of small plates and mains identified as Specialties of Chef Roberto Donna (this may be a direct result of your comments). These were in addition to the rather full menu found on the preceding pages. I had a wonderful soft shell crab with garlic and tomatoes on top of some nicely firm capellini, but not too al dente. As noted above by Joe H, the pillow pasta is also very good and received high marks from our table. The pizza was fine, with no visible char, but I think the pizza will have a hard time competing with the pasta here as the star of the show. Do not forget to try some of the salads. They are sizeably portioned and one order could easily be split between two diners. We enjoyed the chopped beet salad and spinach salad for the table as a starter. We will definitely be back to sit at the bar to watch the pizza being made and to sample more of the menu. Link to comment Share on other sites More sharing options...
Scott Johnston Posted May 31, 2012 Share Posted May 31, 2012 Just got this email... From: la Forchetta <info@laforchettadc.com> Date: Thu, May 31, 2012 at 1:27 PM Subject: From your Chef, Roberto Donna ... To: s.s.johnston@gmail.com Ciao My Longtime Friends of Galileo, I am cooking again in DC. Stop by for lunch, brunch or dinner at La Forchetta: 3201 New Mexico Avenue, NW. www.laforchettadc.com Reservations: 202 244-2223 I look forward to seeing you! Grazie! Roberto Donna Link to comment Share on other sites More sharing options...
bookluvingbabe Posted June 13, 2012 Share Posted June 13, 2012 Lunch yesterday was lovely. I don't like the space at all--very bright, hard surfaces, and I imagine it can be very loud when full. But the dish I tried was just about perfect. I tried the agnolotti--the pasta was light, the filling was great and the sauce was sopped up with the decent but not great bread. My +1 had the minestrone and was very happy. We didn't even peek at the dessert menu. Service was warm but not too efficient. We never had refills on water and had to hunt the server down for more soda. So not perfect by any means but I'd go back for the food happily. Link to comment Share on other sites More sharing options...
Lori Gardner Posted June 17, 2012 Share Posted June 17, 2012 Had dinner at La Forchetta tonight, coincidentally just as the Tom Sietsema review came out. We followed some of his recommendations i.e. the squash blossoms- which sounded like a winner, but tasted somewhat ordinary to me. We preferred the polenta fries and meatball appetizer. The cavatelli didn't fare so well in the review, but I ordered it anyway. I wasn't blown away but I liked it. Two of my dining companions had a special pasta- fettuccini with porcini mushrooms. They both enjoyed the dish, but didn't think it lived up to the reputation of the chef. Still, we were enjoying our meal until we decided to order dessert. Le Pizze Dolce with orange marmalade, pineapple, and Savoiardi cookies was a total fail. This dessert pizza was rubbery and had far too much and too sweet orange marmalade. It was literally dripping in it, which made it impossible to eat. Our server noticed the less than half-eaten dessert and asked how we liked it. We shook our heads in dismay. He walked away, which we thought was odd, but when he returned later with the bill he told us they removed the charge for the dessert. We appreciated the gesture. f I lived close by I would surely go back, but I don't find it much of a dining destination. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 17, 2012 Share Posted June 17, 2012 Still, we were enjoying our meal until we decided to order dessert. Le Pizze Dolce with orange marmalade, pineapple, and Savoiardi cookies was a total fail. This dessert pizza was rubbery and had far too much and too sweet orange marmalade. It was literally dripping in it, which made it impossible to eat. Our server noticed the less than half-eaten dessert and asked how we liked it. We shook our heads in dismay. He walked away, which we thought was odd, but when he returned later with the bill he told us they removed the charge for the dessert. We appreciated the gesture. f I lived close by I would surely go back, but I don't find it much of a dining destination. You should have followed Sietsema's rec and ordered the zuppa inglese. It is delicious. Link to comment Share on other sites More sharing options...
MikeLastort Posted July 19, 2012 Share Posted July 19, 2012 The Timpano is fantastic, and reminded me of the movie Big Night http://www.huffingtonpost.com/2012/06/29/dcs-best-timpano-italian_n_1637790.html Link to comment Share on other sites More sharing options...
New Foodie Posted August 12, 2012 Share Posted August 12, 2012 My +1 planned a date night last night for which I had no input, and we ended up at La Forchetta for dinner after visiting The Glass Forest in the Palisades (now that was interesting). Since we live in NE we rarely make it over to this part of town, so it was nice to try Donna's new endeavor. He was highly visible in the kitchen during the evening, but since we were seated outside (on a surprisingly mild August night), we only glimpsed him a couple of times. As mentioned above, the "Specialties" now have their own section on the back of the regular menu. When we visited there were perhaps 7-8 different appetizers and 5-6 entrees on the special menu. The main menu was also quite extensive, with small bites, cold appetizers, hot appetizers, pastas, pizzas, calzones, entrees, etc. My +1 did a bit of research in advance (since I am usually the one reading about our restaurants before we visit) and had a few recommendations from the Washingtonian and the Post. We were welcomed with a basket of bread consisting of some flavorful focaccia and some brown bread that we didn't like as much. This was accompanied by an offer of olive oil onto our bread plates. Service was good the whole night with water being refilled quickly and consistently. We started with Pork Belly (sauteed apples $9.95) and a dish from the special menu - Stuffed Zucchini Flowers (ricotta, mint, lemon - not sure of the price since it's not online). The pork was delicious with a crisp exterior and melting center. I feel like I have had a lot of subpar pork belly recently that didn't live up to expectations, but this version was very good with a nice flavor from the apple puree. The zucchini was also very nice with two stuffed flowers accompanied by 4 sticks of battered zucchini. Some may consider it overly salty, but we both liked the flavor a lot. For entrees we had Gnocchi (basil pesto, fava beans, string beans $17.95) and Calamarata Pasta (squid, shrimp, mussels, clams, cherry tomato, garlic and basil $19.95). Both were very generously portioned, with the calamarata especially having a very large amount of seafood scattered throughout. And while we though the pasta itself was very good in each dish, especially the pillowy soft gnocchi, I think we were a bit underwhelmed with the flavor. The pesto was a bit thin, and the tomato sauce with the other lacked a distinct garlic and basil flavor promised. Both could have used a bit more seasoning from salt and pepper as well. Overall we came away impressed with the portions and the prices (nothing on the regular menu is over $20), but were more enamored with our small plates than with our pastas. We likely won't hurry back based on location and distance, but if we were to return I think we would look to make a meal of the antipasti. Link to comment Share on other sites More sharing options...
zoramargolis Posted September 17, 2012 Share Posted September 17, 2012 Name change announced today: La Forchetta is now Al Dente. "Washington, D.C. (August 16, 2012) - La Forchetta, the new Italian hot spot owned by restaurateur Hakan Ilhan, is pleased to announce a new distinctive name for the authentic neighborhood oasis, Al Dente. Executive Chef Roberto Donna will continue to provide guests with his legendary cuisine with the same menu and prices, serving lunch, dinner and weekend brunch on both Saturday and Sunday. Hakan Ilhan stated that the decision to replace the restaurant's name was due to another business in the Washington area with a similar name expressing concerns about possible confusion between the two establishments. Patrons of the 146-seat restaurant, with its exhibition kitchens, pizza oven, inviting bar and expansive 30-seat outdoor patio, were invited to partake in the name selection process by submitting suggestions to the restaurant's website. It was Ilhan who actually came up with the name Al Dente, which he had been considering since April, but was open to exploring other options." New Website Link to comment Share on other sites More sharing options...
B.A.R. Posted September 17, 2012 Share Posted September 17, 2012 Whatever happened to Al Dente? Link to comment Share on other sites More sharing options...
Barbara Posted September 18, 2012 Share Posted September 18, 2012 Whatever happened to Al Dente? Life intervened, I believe. Link to comment Share on other sites More sharing options...
DonRocks Posted September 18, 2012 Share Posted September 18, 2012 If they have the Michele Chiarlo "Grappa di Barolo" for $10 when you go, get it as a digestivo. Even if you don't think you like Grappa, get it anyway. Link to comment Share on other sites More sharing options...
JPW Posted September 18, 2012 Share Posted September 18, 2012 Life intervened, I believe. I'll have to let him know that there is now a restaurant named after him. Link to comment Share on other sites More sharing options...
jandres374 Posted September 20, 2012 Author Share Posted September 20, 2012 Expanding to a 2nd location. http://www.bizjournals.com/washington/blog/2012/09/al-dente-expanding-to-eye-street.html Link to comment Share on other sites More sharing options...
jandres374 Posted September 20, 2012 Author Share Posted September 20, 2012 Expanding to a 2nd location. http://www.bizjournals.com/washington/blog/2012/09/al-dente-expanding-to-eye-street.html Link to comment Share on other sites More sharing options...
DonRocks Posted September 20, 2012 Share Posted September 20, 2012 Expanding to a 2nd location. http://www.bizjourna...eye-street.html Even with Fabio (Roberto's very good sous chef), they won't be able to handle this complex of a menu at two locations. So, I predict some simplification. I recently visited Al Dente and upgraded them to a well-deserved Italic rating in the Dining Guide. I'll be "pleasantly surprised" if they're able to maintain this after expansion. Link to comment Share on other sites More sharing options...
Joe H Posted September 23, 2012 Share Posted September 23, 2012 FWIW, Roberto's Timpano is the single best dish that I have had in any restaurant anywhere in the last year or more. I'd actually put this-in its own way-on par with his "Duck Stew." A Great Dish that in two hours of sitting at the end of the bar watching every dish prepared, only two other people ordered. Under the radar? Probably. I'm also guessing that it is an exceptionately time consuming dish to make. Another outstanding dish is his version of soft shell crab. Remarkable that so many tend to order the same things. Timpano. Go. Truly, a Great Dish. Link to comment Share on other sites More sharing options...
qwertyy Posted September 24, 2012 Share Posted September 24, 2012 FWIW, Roberto's Timpano is the single best dish that I have had in any restaurant anywhere in the last year or more. I'd actually put this-in its own way-on par with his "Duck Stew." A Great Dish that in two hours of sitting at the end of the bar watching every dish prepared, only two other people ordered. Under the radar? Probably. I'm also guessing that it is an exceptionately time consuming dish to make. Another outstanding dish is his version of soft shell crab. Remarkable that so many tend to order the same things. Timpano. Go. Truly, a Great Dish. Better than Fiola's veal chop? Link to comment Share on other sites More sharing options...
Joe H Posted September 25, 2012 Share Posted September 25, 2012 They are different; veal chop was probably my dish of the year last year, the Timpano this. Similarly it is a showstopping presentation. Link to comment Share on other sites More sharing options...
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