Osteria Mozza
Credit: Birch Thomas
Red Hen
Credit: Scott Suchman
Osteria Mozza
Credit: Birch Thomas
L’ ARDENTE
A glam grand slam, this knockout Italian dazzler loves to elevate the classics. Picture 40-layer truffled lasagna, Maine lobster Thermidor, duck ravioli with truffles, and flaming tiramisu set ablaze at the table. Powered by Chef David Deshaies and restaurateur Eric Eden— who collaborated on the Asian wonderland Love, Makoto next door, as well as Unconventional Diner— this high-energy, high-gloss restaurant frequently appears on best-of lists and counts the Obamas among its fans. 200 Massachusetts Ave NW, Washington, DC 20001,( 202) 448-0450
FILOMENA RISTORANTE
In 1983, using family recipes that are over a century old, JoAnna Filomena began serving classic Italian cuisine in generous portions that boast rich flavors. Over the years, her vision for the décor became equally grand. Regardless of the holiday— Christmas, Valentine’ s Day, Halloween— the decorations rival a Fifth Avenue store window. Forty years later, this landmark Georgetown restaurant continues to win over diners with its food, atmosphere, and warm hospitality. 1063 Wisconsin Ave NW, Washington, DC 20007,( 202) 338-8800
RED HEN
If only every neighborhood were lucky enough to have a spot as warm and welcoming as this Italian American corner joint in Bloomingdale. Chef Michael Friedman— whose portfolio includes All Purpose Pizza and Fossette Focacceria— serves outstanding toasts( think fig preserve topped foie gras mousse with whipped ricotta glistening with wildflower honey), excellent antipasti, and first-rate pastas, including an iconic rigatoni with fennel sausage ragu. Save room for something sweet, like roasted maple panna cotta or sticky toffee pudding. 1822 1st St NW, Washington, DC 20001,( 202) 525-3021
CLAUDIO’ S TABLE
Nestled in the Palisades, this always-bustling, modern trattoria is the creation of Chef Claudio Pirollo, who also owns the beloved Belgian bistro Et Voila just a block away. Grab a seat at the bar overlooking the open kitchen to see charred, bronze-rimmed pizzas emerge from his 700-degree oven in just two minutes. Crafted with semolina flour and plenty of eggs, Pirollo’ s pastas are golden yellow, tender, and delicious. Crowd favorites include casarecce with sausage-rib ragu, rich bucatini all’ amatriciana, and spaghetti topped with lamb meatballs. 5441 MacArthur Blvd NW, Washington, DC 20016,( 202) 920-7500
Osteria Mozza
Credit: Birch Thomas
FLYWASHINGTON. COM 46 SPRING 2025