Wheelchair Accessible, Kid Friendly, Party Space, Outdoor Seating, Good for Groups
Monday through Friday, 4:30 PM to 7 PM.
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Back in March, chef Enzo Fargione rebooted his rarefied Italian dining room, Elisir, into an easygoing à la carte osteria. He ditched the seven-course tasting menus and filled the once-stark space with decorative tchotchkes—birdcages full of fake flowers, a cucina sign in loopy script. You’ll still catch Fargione peering out at guests from behind the open kitchen’s counter, but these days he takes the time to chat up nearby tables as he drizzles olive oil onto soups and fans prosciutto over hunks of burrata cheese.
Urbane diners who snicker at Osteria Elisir’s kitschy accoutrements will likely forget them as soon as the food arrives. Fargione’s heavily embellished, sometimes overwrought cooking has become more rustic and relaxed, and that’s a good thing.
There are three must-have appetizers: Roman-style artichokes, fried and served in a gorgeous anchovy-garlic sauce; that burrata, with green-olive spread and slightly sweet slices of dry-cured ham; and squid, stretched around a stuffing of salami and shrimp and accompanied by a garlic-and-saffron broth.
Among the entrées, the simple dishes shine brightest: meatballs piled atop creamy mashed potatoes, for instance, and seafood cavatelli, with bay scallops, mussels, shrimp, calamari, and cherry-tomato confit. A whole river trout, stuffed with fennel stalks and baked, sounded intriguing but was one night’s biggest bore, whereas it was impossible to stop twirling a fork through the menu’s most basic dish—spaghetti with San Marzano tomatoes and basil. On the whole, Fargione is judicious with salt but less so with fats. The joy of that spaghetti came in part from the brightness and relief it offered after the richness of the squid.
Cherry-vanilla gelato distinguishes the espresso-drenched affogato and is a light, pleasant way to end an indulgent meal here. A chocolate-glazed tiramisu bar is a nice upgrade to an often frumpy dessert—and an excellent ambassador for the newly laid-back Elisir. If this is what the post-fine-dining era tastes like, then we say bring on the flower-filled birdcages.
This article appears in the July 2013 issue of The Washingtonian.