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
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.
