Abstract sculptures and mood lighting make this a romantic spot to sip wine—there are three- and eight-ounce pours—and share Italian cheeses and salumi. Or consider more substantial fare at this appealing wine bar/trattoria. We like the gramigna (tubular pasta) with lamb, pappardelle with wild boar, pork shoulder with polenta, whole pan-roasted fish, and bisteca alla fiorentina for two.
-March, 2008
Executive Food Editor/Critic
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
