Mother/son team Alison and Andre Cavallaro—she’s a baker, he’s a former chef at Addie’s in North Bethesda—opened this small, locally minded grocery store three months ago. Besides milk and ice cream from Pennsylvania’s Trickling Springs Creamery and shelves stocked with heirloom veggies, you’ll find a well-chosen butcher selection and a bakery case with good dark-chocolate-chip cookies.
As of mid-October, the Cavallaros were still finishing up kitchen construction and offering only a small selection of prepared foods such as puff-pastry flatbreads with a mix of peppers and Parmesan on top ($1.75 a slice), turnovers filled with stinging nettles and feta ($2), and an earthy dinnertime lamb stew ($9 a pound). But the plan is to cook up more soon, and the quality of what we tried is impressive.
See More Great Takeout Reviews
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.
