100 Very Best Restaurants: #65 – Ghibellina

Photograph by Andrew Propp.

Ari Gejdenson’s Neapolitan trattoria feels like a nightly party. Dates line the marble bar, sipping Italian wines or aperitifs. Groups crowd around wooden tables for blistery pies topped with cheffy combinations such as locally made sausage with charred onions. (Get them for a discount during happy hour.) The kitchen’s talents aren’t limited to pizza. A rich tagliatelle with beef ragu or a porcini-rubbed local rib eye does the trick on a winter night. Moderate.
Also great: Chicken-liver crostini; meat and cheese boards; lobster/roasted-fennel ravioli.

Don’t miss a new restaurant again: Subscribe to our weekly newsletters.


Questions or comments? You can reach us on Twitter, via e-mail, or by contacting the author directly:
Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.

Anna Spiegel
Food Editor

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
Food Editor

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.