east washington life
New Dining Options Pop Up West of the River by Celeste McCall
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n spite of the ongoing Covid pandemic, dragging into its third calendar year, new restaurants have continued to arrive on and around Capitol Hill, The Wharf, H Street NE and the Capitol Riverfront. As hours and other details are subject to change, we are not including them here; please check their websites. Most restaurants offer carryout and delivery as well as indoor dining. (Check current Covid regulations.). Bon appetit! And don’t forget to tip generously!
Pastry chef Manabu Inoue’s tiramisu is a sphere of Valrhona chocolate enveloping espresso-soaked ladyfingers and mascarpone, then flambéed tableside. For reservations (highly recommended!) visit www.lardente.com. At 515 Eighth St. SE, is an Iberian gem: Bodegon Spanish Tapas, a Barracks Row spinoff of the Georgetown original. The menu showcases Spanish dishes like Andalusian gazpacho, fried calamari, grilled chorizo, cured meats, artisan cheeses, and paella (traditional seafood and vegetarian). Plus sangria, CAPITOL HILL Spanish wines and a full bar. The décor is a vision of Forty layers of lasagna? You’ll find them at L’Ardente, 200 Madrid with white brick walls, ceramic plates, paintMass. Ave. NW. Plated sideways, David Deschaies’ offbeat ings and bullfighter motifs. www.bodegondc.com. creation is composed of short ribs, tomato sauce and SotTucked away in the Roost complex is Caruso’s tocenere cheese from northern Italy. Located in the CapGrocery, 1401 Pennsylvania Ave. SE. The appealitol Crossing development, L’Ardente’s stunning décor is ing décor conjures visions of old-fashioned Manhatappointed with glittering chandeliers, a colorful mural, a tan restaurants like Delmonico’s. Chef/partner Matt spacious dining room and two bar areas. You’ll also find Adler’s menu showcases traditional Italian dishes: whole branzino, bistecca ala Fiorentina (marinated steak), fried calamari, linguine and clams, spaghetti and calamari risotto, saffron-spiked arancini (fried, mozzarellameatballs, chicken parmesan. Gluten free options filled rice balls), and charcoal-fired pizza. are available. For reservations (highly recommended) visit www.carusosgrocery.com. Direct from Rome is La Casina de Pinseria Romana, 327 Seventh St. SE, showcasing pinsas. “Just don’t call them pizzas.” Co-owner Fabrizio Costantini explains: “Roman pinsa is a modAt gluten free bakery Sweet Crimes, a creatively masked employee displays a tray of yummy cupcakes. ern take on an ancient Roman dough. It has a mixture of flours with low gluten content and high moisture but no crispy catfish, burgers and banana bread pudding. Designyeast. It is left to rest for 36 to 48 hours in the ing the colorful interior of funky tables, chairs and misrefrigerator. It will ripen naturally, taking on a matched tableware is Miss Pixie Windsor of Miss Pixie’s crunchy appearance when cooked, but soft and (Logan Circle). www.crazyaunthelens.com. light inside.” La Casina also serves fried risotYet more pizza is on the way. Della Barba Pizza, 1382 to balls, stuffed olives, deep-fried “pinsa bites.” East Capitol (where Al’s Pizza reigned for decades) is due For now, bring your own vino. For updates visto open soon. Part of a national chain, this future Della Barit www.lacasinadc.com. ba previously operated out of Ivy City’s Union Kitchen. For On Barracks Row is Crazy Aunt Helupdates visit www.dellabarbapizza.com. en’s, 713 Eighth St. SE, operated by Mary You’ll find beef and lots of it at Harvest Tide SteakQuillen Helms (whose family has owned Mr. house, 212 Seventh St. SE. This handsome steak palace Henry’s for a half century) and veteran restauis a spinoff of a Delaware-based group with other restaurateur Shane Mayson. The menu offers Amerrants on the Eastern Shore. A Harvest Tide specialty is a ican comfort food like brisket, roasted chicken, At L’Ardente, chef David Deschaies’s lasagna reportedly has 40 layers (we 49-ounce Tomahawk ribeye, but you can also find smaller lost count). 30
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