The menu at this tiny wine bar doesn’t change much. That’s not a bad thing when it comes to such small plates as creamy-sweet chicken-liver bruschetta and oiled tomatoes with chèvre—little gems that have been on the menu since day one. But a recent dinner’s fried calamari and rock shrimp spent too little time in the fryer and a plate of avocado bruschetta was too sparsely seasoned. Other than that, our chief complaint is the inevitable wait for a table.
-September 2009
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.
