214 Reviews found

Thursday, 13 December 2012 17:36


Lupo Verde Coming to 14th and T Streets NW

Written by ByJessica Sidman, Washiington City Paper

Lupo Verde is the name of the Italian restaurant coming to 1401 T Street NW from Antonio Matarazzo and business partner Med Lahlou. . .The restaurant will focus around Matarazzo's native region of Irpinia in Campania, Italy, east of Naples. Matarazzo says the menu, which will consist mostly of small plates or piattini, will also highlight the region's specialties, which include honey, hazelnuts, truffles, mushrooms, and wild boar.

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Thursday, 06 February 2014 17:21


Lupo Verde to open Feb. 20 with pizza, pasta and a cheese shop

Written by Maura Judkis, The Washington Post

Update: Lupo Verde sends word that their opening has been pushed back to Feb. 20. It's will be the only Italian eatery in the Logan Circle neighborhood that has a cheese and charcuterie shop, along with an extensive to-go menu. When the handsome neighborhood spot opens Feb. 11 Feb. 20, it will highlight the cuisine of southern Italy, with pizza, pasta and grilled meats that can be eaten in the 100-seat restaurant, or brought home as take-out.

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Wednesday, 19 November 2008 03:50


First Bite: Urbana

Written by Tom Sietsema, The Washington Post

The mob at the bar at Urbana on a recent Friday night suggests there is still plenty of credit to burn through out there, but the dining room in the Hotel Palomar paints a different picture. It's empty at 6:30 save for four people: friends and me, eager to taste the work of a new chef, Alexander Bollinger. Maybe that's why our server is smothering us with attention.

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Wednesday, 17 January 2007 03:43


Urbana: Sleek restaurant/lounge in the Palomar Hotel

Written by By Todd Kliman, Ann Limpert, Cynthia Hacinli, Washingtonian

The Saturday-night scene at Urbana, the subterranean restaurant/lounge in the new Palomar Hotel, can be hard to figure. Tourists in shorts mix with mojito-downing GW students in the sleek dining room. In the lounge, DC politico David Catania unwinds on a couch as a gaggle of veiled gals out for a bachelorette party traipses in. The food is an odd mix, too. Chef Richard Brandenburg's menu pulls from Provence, northern Italy, and elsewhere. Pizzas with luxe toppings share space with starters like brandade beignets. . .

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Thursday, 13 June 2013 03:36


Urbana names new chef

Written by Tom Sietsema, The Washington Post

A veteran of Circle Bistro and Equinox is the fresh face in the kitchen at Urbana. And Ethan McKee, 36, says he intends to "keep it light" in the cozy dining room of the Hotel Palomar in Dupont Circle. In addition to a "strong focus" on seafood and vegetables, the cooking will emphasize simple preparations and "not a lot of manipulation," the recent hire says.

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Sunday, 04 July 2004 17:27


Editorial Review: Sette Osteria

Written by Tom Sietsema, The Washington Post

One of the chief complaints I hear from Washington diners has nothing to do with inept service or underwhelming food, but with the paucity of affordable neighborhood restaurants. It's a frustration I share. While a person can eat very well at the top and bottom rungs of the price scale -- sources for foie gras and champagne, or a bowl of noodles washed back with tea, are relatively easy to find -- there's a yawning gap where solid, moderately priced dining rooms are concerned. Enter Sette Osteria, which flung open its doors in Dupont Circle in February and immediately packed 'em in with a menu of pizza, pasta and wines that celebrates the goods of southern Italy.

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Tuesday, 01 October 2013 14:16


M Cafe Bar brings contemporary Italian to 14th Street

Written by Tom Sietsema, The Washington Post

The smartest thing the owner of the new MCafe Bar did was wrap the restaurant's exterior in a big blue awning that commands the attention of everyone who passes it. The fabric acts like a neon sign on a street where competition for diners is fresh and fierce. "Contemporary Italian Cuisine," the letters on the facade practically scream. On a fine fall day, the sidewalk tables are quick to fill. Cool temperatures draw customers inside, where white chandeliers, amber walls and outsize murals of celebrities

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Tuesday, 13 August 2013 07:16


Ghibellina brings more good pizza to 14th Street

Written by Tom Sietsema, The Washington Post

An unexpected utensil shows up with the pizza at Ghibellina: shears. "Americans aren't used to cutting their own pizza," says Ari Gejdenson, co-owner of the newish Italian restaurant in Logan Circle. But his chef, Jonathan Copeland, says that slicing hot pizza before letting it rest for a few moments makes for a "droopy" crust, as the tomato sauce, cheese and olive oil, a last-minute flourish, seep under the base. . .

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Tuesday, 08 October 2013 07:09


From Italy With Love: Ghibellina on 14th

Written by By Sarah Scully,

Ari Gejdenson opened Ghibellina on 14th Street last May with two things in mind. He wanted simple Tuscan food and a place ripe for social interaction. When it came to designing a space that encouraged talking with fellow diners and drinkers, Gejdenson brought in Eric Gronning and his team of architects to transform the worn down building that used to house Jazz club HR-57, and before that a Firestone tire store, to imagine his concept of a Tuscan gastro-pub – meaning “restaurant-quality food in a drinking environment,” Gejdenson said. . .

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Thursday, 10 October 2013 07:05


2013 Fall Dining Guide: Ghibellina

Written by Tom Sietsema, The Washington Post

"The pizza is a cross between Old World and Neapolitan," the sunny server says as part of her introduction at Ghibellina in Logan Circle. The pizza, with its raised lip, perfect char and yeasty character, is also marvelous. Part of the fun is slicing it yourself with the fancy shears the round comes with. Bread is just part of the appeal of a visit to this brick warehouse of a gastropub, named after a street in Florence where co-owner Ari Gejdenson once lived and worked.

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Sunday, 13 October 2013 04:52


Fall Dining Guide 2013: Etto

Written by Tom Sietsema, The Washington Post

The big talent at tiny Etto in Logan Circle is Cagla Onal-Urel, a Turkish native whose Italian small plates underscore the idea that simple can be sublime. Witness her silvery bar of mackerel reclining on soft roasted peppers and Sicilian green olives or her lobster bites arranged on herbed chickpeas, and don't forget to order some of the sausage she makes, especially pork seasoned with fennel pollen and orange peel. . .

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Monday, 25 February 2013 03:07


Lunch Break: Healthiest and Worst Meals at Cava Mezze

Written by Melissa Romero, Washingtonian

Recently named one of our 100 Very Best Restaurants, this spot offers a number of healthy options. Cava Mezze, with locations in DC, Maryland, and Virginia, is known for adding a touch of modern flair to its fresh Greek-inspired dishes. Here at The Washingtonian, we love their moderately priced dishes so much we recently named Cava Mezze one of the 100 Very Best Restaurants of 2013. It also scored major points for offering a pretty lengthy gluten-free menu. We asked nutritionist Jared Rice to check out the lunch menu and pick out the healthiest and worst items. Read on for what he chose. . .

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Tuesday, 19 February 2013 03:03


100 Very Best Restaurants 2013: Cava Mezze

Written by By Todd Kliman, Ann Limpert, Jessica Voelker, Cynthia Hacinli, Washingtonian

Casual-rustic digs, clever takes on Greek mezze, and gentle prices make these eateries among the buzziest around. Sometimes the kitchen takes liberties with tradition—gyros, for example, are fashioned into sliders—but it’s usually to the good, and chef Dimitri Moshovitis understands that a bit of innovation goes a long way. And though it might seem there’s little reason to stray from the small plates, a whole branzino crisscrossed with char marks convinced us otherwise.

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Wednesday, 13 May 2009 02:55


Editorial Review: Cava Mezze - Capitol Hill

Written by By Staff, The Washington Post

We're disappointed when we catch sight of the first dish to come our way at the new Cava on Capitol Hill. Whereas the original Greek restaurant in Rockville ignites its breaded, brandy-splashed cheese at the table, its sibling dispenses with the light show. Co-owner Dimitri Moshovitis blames the ceiling for the lack of fireworks: "Leather panels," he explains. The other differences between the two dining rooms, both noisy, are mostly pleasant ones. The new place, with 120 seats, is double the size of Cava in the suburbs. . .

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