Food

The Needle: Ristorante Tosca

The dining room is as featureless as a law firm’s conference room. And surrounded by so much talk of deals, a leisurely lunch can feel like business. But chef Massimo Fabbri has the kitchen humming with purpose and invention. Take a recent plate of carrot pappardelle with a ragu of minced rabbit and thyme—the sort of concoction chefs are wont to highlight with a self-consciously clever menu description. While such dishes can be more interesting to talk about than to eat, this one eats better than it reads. A half portion (at half price!) at the bar, washed down with a good glass of Italian red from an excellent list, is one of the best lunches in town.

This review appeared in the September, 2008 issue of The Washingtonian.  

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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.