Washington has become well-trod territory for out-of-town chefs looking to expand their empires, and Michael White—who opened this offshoot of his SoHo osteria last year—was relatively late to the game.
Still, he made a pioneer move when he chose to build his Emilia Romagna-inspired restaurant in Southeast DC’s Navy Yard, a neighborhood that doesn’t yet have much in the way of foot traffic.
White’s terra-cotta-hued dining room deserves a crowd. Among the most compelling reasons: juicy, well-grilled meats; house-made pastas with ruddy, deeply flavored ragus; and some of the loveliest sweets we’ve had this year, courtesy of pastry chef Alex Levin. We like the convivial bar, where you can sample the daily happy-hour snacks or graze on a pasta or two.
- Duck-liver mousse
- Parmesan “gelato”
- Beef crudo
- Bucatini with crab and sea urchin
- Lasagna verde
- Mixed grill of lamb chop, pancetta, and skirt steak
- Lemon meringue tart
- Rice pudding with grape sorbet