100 Very Best 2017Few dining rooms in the area are as suited to family get-togethers as this spacious spot, decorated with Shaker chairs and Chesterfield couches. House-made pastas are for sharing and can lean rich—delicious as they are, there’s only so much carbonara and sausage-and-cream mafalde one can put away. Plus, there’s luscious burrata and house-made ricotta with pepper and honey to start. Even a brightly flavored radish salad comes on a bed of cheese. Moderate.
Also great: Eggplant Parmesan; chicken piccata; lasagna.
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.
