The Food at Aventino

Like all of Mike Friedman’s spots, the Italian fare at Aventino is hearty and mouth-watering. Kick off your meal with a traditional Roman flatbread called pizza rossa, simply topped with a jammy tomato conserva, sea salt and Sicilian oregano, and meaty artichokes smothered in buttery and crispy breadcrumbs and a lemony dressing, with elegant mint leaves as a garnish. From there, choose from a variety of pastas. For something decadent, try the cacio e pepe. Made with thick spaghetti strands called tonnarelli, the cheese and black pepper sauce is like a warm blanket that will wrap you up from the inside out. The ricotta-stuffed cappelletti is another great choice, with a creamy sunchoke-infused sauce and sunchoke chips for a crunchy note. Dessert options are equally as irresistible; the budino with dark chocolate ganache is decadent and luscious; the Amalfi lemon float is fun and unique with vanilla gelato and lemon granita doused in a juniper soda, and the apple cake comes with a gorgeous olive oil gelato that is just the right combination of sweet-salty-fruity-creamy.

The Drinks

Ranging from fun and unique to classic, there is a cocktail for everyone on this menu. For drinks on the lighter side, try the Sicilian spritz for something lesser known, made with Lambrusco and blood orange, or a classic Aperol spritz. For a boozier option, there is the pink lotus with Aperol, gin, lemon, egg white, and orange bitters, or a standard delicious negroni with gin, Campari, and vermouth.

The Vibe

The golden light fixtures, velvety bar stools surrounding the oval-shaped bar, and warm wooden floors are all recipes for an inviting dining experience. The staff is as warm and friendly as the décor, and the only issue will be getting a reservation at this already well-known spot.

The Verdict

This is already our new favorite spot in Bethesda! Aventino can get busy so make sure to reserve in advance. If you’re in Washington, D.C., check Mike Friedman’s other spots too. The Red Hen is also one of our favorites!

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The Food

One of the best changes that were instituted when Bibiana transformed into Modena is the introduction of a food cart. Antipasti options are laid out on the elegant food cart, so you can see, smell and choose your own salads and tarts to share as soon as you sit down. From there, you can choose appetizers and entrees from the dining menu.

Being the glutton that I am, I decided to try ALL the items on the cart. I indulged in marinated olives, a slice of decadent ricotta and spinach pie, a beet and goat cheese salad, mouth-watering artichokes, and roasted red peppers. Frankly, each one was better than the last!

Next, I highly recommend a pasta dish as your entrée. Light-as-a-feather gnocchi is always a win, blanketed with wisps of black truffle. The corn ravioli, a summer dish, was sweet and savory, creamy and breathtaking. Cacio e Pepe is another tempting choice-simple yet so rich.

The Chef

Any kitchen helmed by John Melfi is bound to be a success! Chef John Melfi has worked in some of the best restaurants in Washington, DC: Blue Duck Tavern, The Oval Room, and Fiola. We’ve been following his career for the past six years and he continues to perfect his technique as he moves up in the culinary world.

The Vibe

Modena is an upscale venue, ideal for a business lunch, romantic dinner, or special occasion meal. The restaurant also has an ample private dining room which is perfect for intimate celebrations or corporate dinners.

Modena, 1100 New York Ave NW, Washington, DC, Website

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Focaccia at Lupo Verde DC

For those who have spent time in Italy, you know that pancake and bacon is not their idea of breakfast. I felt the restaurant does a great job of translating classic Italian dishes into a solid brunch menu. We started our brunch with a delicious focaccia (so good I asked for more to take home) and blood orange bellinis. I went with the intent to try more cocktails to write about, but this cocktail was too good to change. We started our brunch with a delicious fruit plate and charcuterie and cheese platter. The charcuterie and cheese are cut in house and are available for purchase to take home. 

Uova in camicia

From there, we moved on the the main course. The Dutchman choose an egg dish, Uove in Camicia (Eggs in a Shirt).  The recipe is quite simple: poached eggs in a tomato sauce with olive oil. The dish is quite simple but delicious. You definitely want to dip the focaccia in the tomato sauce. The Dutchman found it good but without the bread it was not filling enough (then again he’s 6’9″, man can eat!).

Parppadelle with Mushrooms

Pasta for brunch? Why not? I loved my freshly made parpardelle pasta with mushroom and topped with a delicious burrata. One of the things I like about Lupo Verde is that they stick to genuine Italian portion sizes. In Italy, pasta is usually a starter, hence primo piatto.The portion size is big enough to fill you up but it’s not one of those massive pasta dishes. The veggies taste fresh and you can tell the pasta is handmade.

Bar at Lupo Verde DC

Verdict: We enjoyed both dinner and brunch, the cozy atmosphere, and good service. Looking forward to returning again. Tip: to work off the calories, go for a walk down T or S Street (Eastbound) for beautiful architecture. 

Charcuterie Plate at Lupo Verde DC

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