Better are simple preparations like angel-hair with tomato and basil. Those flavorful Yukon Golds also turn up mashed alongside pesto-crusted rack of lamb, all rosy loveliness. So things dont get boring, the menu changes occasionally. Chicken may fill in for the hen one night, or those lamb chops might sport a Parmesan crust. Specials such as rigatoni with veal ragu and pan-roasted pork loin also make appearances.
Sweets have an authentic feel.
An almond-scented pear tart arrives warm from the oven. Gelati and sorbets are made in-house with seasonal ingredients ranging from Granny Smith apples to fresh mint. Open Monday through Friday for lunch, Monday through Saturday for dinner. 2001 by Washington Magazine Inc.