At this Clarendon pasta house, ask for a table in the cozy downstairs dining room—the restaurant now takes reservations—and feast cheaply on bottomless bowls of noodles and on house wine by the carafe. From the roster of sauce options, try the hearty Bolognese or fresh, flavorful marinara, which is also tasty on the wood-fired pizzas and the eggplant Parmesan.
-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.
