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Assaggi Mozzarella?

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Anybody have any comments on this place in Bethesda?

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  1. I went a long time ago when it first opened. The mozzarella plate with accompaniments was great, the food so-so, but again they just opened so the entree aspect might be better now I had scallops and risotto and I thought the scallops weren't cooked perfectly and the risotto was a bit soggy, but again they had just opened, they might have still had the temporary sign. Definitely get the mozzarella plate with some of the accompaniments that was very good.

    1. My sister and I went not long after it opened. We got there early (6:00ish) and we were the only ones in the restaurant for most of our time there. We left at 7:30. The young server gave us all his attention to the point of hovering. Definitely off putting. But more people in the room would probably solve that problem.

      We had the three Italian mozzarellas plate and maybe my palate is not educated but I found them rather bland and didn't taste a difference between the cheeses. The accompaniments were fabulous by the way but tended to outshine the cheese.

      For entrees I had a lovely branzino with capers and lemon on a bed of spinach. Very good. My sister had a chestnut pasta which she seemed to like. Likely the menu changes.

      1. I went to Assaggi about a month ago on a Saturday night. It was about 8:30pm and they were gracious to accept the two of us without reservation. The place was packed. The tables were so close that all I could smell was the perfume on the woman on my left next to me which did not pair well with my food nor wine. On my right, the passageway was packed with people waiting at the bar. Some of them began leaning on our table. At the end we found ourselves squeezed between two evils: which one was the lesser? Strong perfume or Strange buttocks on the table? My out of town guest and I could not exchange a word the whole time because of the noise level. We just looked at each other and left just as soon as we had swallowed the last mouthful of the pasta. I think restaurant manager's duty is to control the flow to give the diners the optimum level of relaxation and comfort.