Seasonal Italian, cooked with care

We wait for tomatoes that taste of August and refuse the ones that don't. The bread is yesterday's baguette, toasted over oak until it rings when you tap it.

From

Heirloom tomatoes from a family farm on Maryland's Eastern Shore (July–October); greenhouse tomatoes from the Shenandoah Valley the rest of the year. Extra-virgin olive oil from a single Ligurian grove.

With

A glass of Vermentino — salt, citrus and the same sea breeze as the oil.

Contains: Wheat.

The dressing is made to order the old way — raw egg yolk, anchovy, garlic, lemon and Parmigiano whisked until it holds a ribbon. Ask and we'll make it at the table.

From

Romaine hearts from a hydroponic grower in Prince George's County; Parmigiano Reggiano aged 24 months; Cantabrian anchovies; croutons from our own sourdough.

With

A crisp Soave Classico cuts through the dressing like the lemon does.

Contains: Milk, Eggs, Fish, and Wheat.

Skin side down on a hot plancha and left alone — that is the whole secret. We serve it just past translucent at the centre; tell us if you'd like it cooked through.

From

Responsibly farmed Atlantic salmon (ASC-certified) from the Faroe Islands; vegetables from the week's market — asparagus and baby carrots in spring, squash and kale in autumn.

With

Lugana or an unoaked Chardonnay — enough body for the butter, enough acid for the lemon.

Contains: Milk and Fish.

Twelve ounces, dry-aged twenty-eight days, seasoned only with salt the night before. It rests as long as it cooked. The potatoes have more garlic than is strictly polite.

From

USDA Prime grass-fed, grain-finished beef from a Virginia cooperative of small Piedmont ranches; Yukon Gold potatoes; cultured butter from a Pennsylvania dairy.

With

Barbera d'Alba — bright cherry and enough acidity to reset your palate between bites.

Contains: Milk.

Eighteen minutes, stirred by one cook who is not allowed to leave the pan. Finished off the heat with butter and cheese until it waves — all'onda — when you tilt the plate.

From

Carnaroli-style Arborio rice from Piedmont; wild mushrooms foraged in the Appalachian foothills by a licensed forager; vegetable stock made every morning. Finished with a vegetarian (microbial-rennet) hard cheese.

With

A light Nebbiolo Langhe — earth meets earth.

Contains: Milk.

Antonio's mother's recipe, unchanged except for the espresso, which is now better. Made each afternoon and never served the next day.

From

Mascarpone from a Lombard dairy; free-range eggs from Lancaster County, Pennsylvania; our own espresso blend; a splash of Marsala.

With

An espresso, obviously — or a glass of Marsala if the night is young.

Contains: Milk, Eggs, and Wheat.

Half New York, half Rome: cream cheese for the body, ricotta for the lightness, a crumb of almond-free biscotti for the base. The compote follows the berry season.

From

Ricotta made in-house; berries from Maryland and Virginia farms in season, frozen at peak for the winter months.

With

Espresso — or a Moscato d'Asti, lightly sparkling, if you are celebrating.

Contains: Milk, Eggs, and Wheat.

Maria tastes every wine on the list herself. The glass list changes with the season; ask for the bottle and we'll show it to you before we pour.

From

A rotating selection of Italian reds — typically Barbera d'Alba, Chianti Classico, Nero d'Avola and Langhe Nebbiolo. 5 oz pour.

With

Made for the ribeye; equally happy with the risotto.

Contains none of the nine major allergens.

Cold, but not too cold — we pour at 10 °C so you can still taste the fruit.

From

A rotating selection — typically Vermentino, Soave Classico, Lugana and Friulano. 5 oz pour.

With

Salmon, bruschetta, Caesar — it is a generous wine.

Contains none of the nine major allergens.

Four taps, all brewed within forty miles of the dining room. The pilsner is the one the kitchen drinks after service.

From

Local independent breweries in DC, Maryland and Virginia; selection changes monthly. 12 oz pour.

With

A crisp pilsner with bruschetta is an underrated aperitivo.

Contains: Wheat.

Pulled short, 25 seconds, from a blend roasted for us a mile away. No sugar is needed; sugar is available.

From

Brazilian and Ethiopian beans, roasted weekly by a small Washington roaster.

With

The tiramisu is half espresso already. Complete the circle.

Contains none of the nine major allergens.