With faux vines and terra-cotta floors, the string of small dining rooms at this Bethesda fixture feels like a hidden grotto on the Amalfi coast. Like the atmosphere, the cooking is old-style Italian. There are reliable plates of lasagna Bolognese, grilled snapper (often the fish special of the day), and tender veal dishes—especially the Marsala and Milanese.
-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.
