Washington Post • 2월 21, 2014The 7,500-square-foot Italian restaurant is “the biggest one I’ve ever done,” says chef-owner Fabio Trabocchi. You can select whole fish from a market counter. Grilled fish will be filleted tableside.
Ardvaark • 11월 3, 2016For brunch, try the baked eggs. They come in a scalding hot baking pan filled with meaty Bolognese sauce and two perfectly cooked eggs. You won't regret it. 🍅🍖🍳👍
Caroline R. • 11월 20, 2022Arancini, burrata, the Drunken Love pizza, any macaroni with the Sunday sauce and the tiramisu are must haves.
Nicole D. • 6월 18, 2019Could not say enough great things about the food. Short Rib Pasta was to die for and has been just as delicious every time. Also highly recommend the meatballs and flatbreads
Ellenka M. • 8월 7, 2022Unfortunately, there’s not much common with real Italian food and this restaurant. Pasta however was a good quality, but carbonara can’t have a fried egg on top of pasta
Allison K. • 8월 22, 2018Great spot for dinner before or after Nats/DC United games. Outdoor seating overlooks the water.
Cathleen K. • 1월 4, 2020Everything! Great atmosphere- we went around Friday @ 6pm - we waited maybe 20min for a table but didn’t mind as it is a fun place to be & the food was terrific!
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