Food

Neighborhood Eats: Pasta Plus

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 

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Ann Limpert
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 Logan Circle.