Chef Francesco Ricchi recently opened the splashier D’Acqua on Pennsylvania Avenue, but he’s still a presence at Cesco, his romantic ten-year-old spot on a quiet Bethesda corner. Ricchi brought his family’s Tuscan cuisine to Washington when he opened downtown DC’s I Ricchi in the late 1980s. At Cesco, focus on rustic dishes such as bruschetta with cannellini beans, hearty panzanella, a big veal chop, and any of the mostly house-made pastas.
-March, 2008
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