$-$$, Italian, U Street corridor
Fodor's Review:
An Italian bicycling motif permeates this restaurant, from the posters, photographs, and gear hanging on the walls to the monogrammed racing shirts worn by the staff. The wood oven-baked pizzas are always good, but the frequently changing menu also includes antipasto, fresh pastas, meat, and fish -- all made with organic ingredients. Look for items such as asparagus, English peas, and favas gently sautéed with butter and mint, or pastas such as gnocchi with black-truffle pesto, and trenette with porcini and strip steak. For dessert, there's biscotti made in the brick oven and a sweet calzone filled with Nutella.
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