Tosca ... Tosca ... Tosca!
I'm not sure why Tosca doesn't get more love on these boards, but nowadays when I make a trip to DC, I almost always have to put it on the itinerary.
Tosca, surprisingly, isn't flashy in a town where so many restaurants try so hard to standout to attract the corporate expense account diners. Tosca eschews such garishness. Instead focusing on using quality fresh ingredients in a simple classic way that's elevated to new heights by confident and masterful cooking skills
This past week we had the degustation menu, and at $95 (without wine pairing) it was a fabulous bargain.
Rabbit ragu and the risotto were the definite highlights of the dinner. The ragu was silky rich and surprisingly sweet without being off-putting (from the carrots no doubt). And the pasta that was dressed with ragu? Handmade, perfectly chewy and just perfect in every single way. A knockout dish if there ever was one.
We were allowed to sub out the dessert with no hassles (got the tiramisu instead of the tart). One might think that tiramisu is so played-out and hackneyed that it couldn't be anything worth writing home about. Well, as a fanatic of tiramisu, this is one of the best iterations I've ever had. Came layered in a single cup, with each layer being more complex and flavorful than the next. Fabulous, just fabulous.
Great all around meal, and the service was impeccable.
Tosca really is excellent. I eat there about once a week and have never tried anything I didn't like. I was really surprised at first since it looks like a corporate lunch mill, but someone in the kitchen is certainly paying attention. The burrata ravioli with broccoli rabe pesto are amazing.
To tell you the truth, it's been almost a year since I've been there. Eating out is rather rare for me, so we make it special when we can. I've had dinner at Landini Brothers three times now over about four years. Each time I tried something different. Each time, it was as good as anything I had in my years in Italy. I would hate to make a particular recommendation, but it was a joy to have such good veal again and such good ravioli not killed by a typical American pasta sauce.
It doesn't have to be garish. The people that "keep" tables there make up for it.
It's good the way business lunches are good; nothing to write home about, in my opinion.
Their rabbit ragù is perhaps one of their more exciting things, alongside, maybe, the wild boar ragù.
I agree, however, the tiramisù is delightful.
Adorable quote from their site:
"The glory of Italian cooking is fresh ingredients, served at their peak and handled in a way that flatters, rather than masks, their personalities..."
Posto is better. Try it and tell me what you think.