The two-level dining room is nearly as loud as a show at the 9:30 Club, and you’ll likely be hustled in and out in less than an hour (especially if there’s a game across the street at the Verizon Center). Those are prices we’re willing to pay for Mike Isabella’s electric brand of Italian-American cooking.
The pepperoni sauce that won the hearts of Top Chef judges is still around, jazzing up juicy chicken thighs or a puffy flatbread. Pizzas arrive with just-thin-enough crusts and inventive accessories like kabocha squash, pumpkin seeds, and feta. And pastas are hearty but surprisingly unsloppy—Isabella’s silky corn agnolotti, which comes back every summer, is down-right elegant.
- Roasted cauliflower with pecorino and mint
- Brussels sprouts with yogurt and maple
- Caesar salad
- Mustard-barbecue ribs
- Spaghetti with cherry tomatoes and Thai basil
- Jersey Shore (fried calamari), White House (Taleggio and ricotta with honey), and Pineapple Express (pineapple and ham) pizzas