About Casa Luca
The vibe at Fabio and Maria Trabocchi’s Italian spot tends to be stiffer than an osteria should be—service leans formal, and the crowd is generally heavy on suits. But the menu tells a different story: This is hearty, family-style fare you’ll want to tear into. There are gorgeous pastas, including a black-tinted bucatini tossed with calamari and middleneck clams, and we’ve never encountered a soup here we didn’t love. Don’t ditch out on bookends like cocktails and dessert, including ethereal ricotta doughnuts and a hazelnut coffee cake doused with vin cotto. Expensive.
Also great: Meatballs; salad with pomegranate; bay-scallop crudo; beef tartare; ravioli with ricotta, lemon, and almonds; gnocchi with duck ragu.
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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
