Waits are a given on weekends and sometimes during the week as well. The draw? Well-done, well-priced Italian standards such as mozzarella en carozza, eggplant Parmesan, and lasagna. Beyond that are specialties from Abruzzi, where a thin Italian “crepe” takes the place of pasta—we like the timballo alla Teramo with marinara sauce and meat.
-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.
