Graffiato

There has been a good amount of buzz surrounding this new Italian restaurant near the Verizon Center. Grafiatto, the two-floor restaurant was opened in June by Season 6 Top Chef contestant, Mike Isabella. Fun fact: Isabella was also runner-up for Top Chef All-Stars.

Isabella is from New Jersey, but he is certainly not a newcomer to the D.C. area. Isabella served as the executive chef of Jose Andres’ Zaytinya prior to Grafiatto’s opening. His new restaurant  has an industrial vibe that’s dimly lit, with dark wood and rock music playing in the background. The drinks at the 15-stoo bar are creative and the glasses some are served in are fitting to the trendy restaurant.

On the second floor, diners can view the open kitchen and see chefs plating the Italian infused tapas. Grafiatto serves pizza from their wood-fire oven, but I’d recommend the other pasta and vegetable dishes.

To the left is the pumpkin risotto with smoked provolone and a balsamic vinegar drizzled on top. To the right is a special, lobster spaghetti with Isabella’s homemade tomato sauce. Below is the Chestnut Agnolotti. Much like ravioli, the pasta was stuffed with what resembled a pureed butternut squash, brussel leaves and brown butter. The agnolotti had a soft homemade texture with a sweet aftertaste.

We also ordered the Broccolini topped with spicy pepper relish and feta, as well as the brussel sprouts cooked in maple, pancetta and egg. I know most people cringe at the thought of brussel sprouts, but one bite of these and you’d have a hard time saying anything other than “Oh my gosh, these are amazing.” If you’re looking for a meat selection, the Pork Ribs with
sicilian oregano and coriander yogurt had a great flavor.

If you’re looking for a Fall dish right around now, the standouts for me were the risotto and agnolotti. In fact, in a recent review by the Washingtonian, Todd Kliman says:

“Isabella’s take on agnolotti might be the area’s finest pasta dish.”

Being that Grafiatto had a wood-fired oven, we also ordered the Vermont pizza with melted leeks, farmhouse cheddar, bacon, baby potatoes. I would have liked for the bottom crust to be a little crispier, but the ingredients stole my complaints away.

Grafiatto is a foodie’s dream. The dishes are small enough to try an array of menu items and they taste like Italian mom was in the kitchen making them. While some other reviewers say consistency is Grafiatto’s biggest setback, I believe they’re about  to take a giant leap forward.

Want to go there? Make sure to get reservations.

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