Oct. 26, 2014 SIGN IN | REGISTER
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Meal Ticket: Sticking With What Works

Bill Clark/CQ Roll Call
Having recently celebrated its 30th anniversary, Tunnicliff’s Tavern, an unassuming congressional watering hole, doles out its modern American persona with the likes of a super grilled cheese with tomato, bacon, onion and fries and a smoked gouda mac and cheese.

No such trouble with the braised short ribs. The generous slab of slow-cooked beef was always meltingly tender and always displayed a twinge of underlying sweetness. (It’s spiked with cinnamon.)

Building Bridges

Antonio Matarazzo, Lahlou’s partner, is most excited about their latest endeavor: Lupo Verde.

He said the forthcoming restaurant — scheduled to open in early June at 1401 T St. NW — would pay homage to rustic Italian small plates (“piattini”) and also introduce Washingtonians to hybrid Neapolitan-Roman wood-fired pizza. “Our goal is to provide a kind of experience  . . .  you can’t find in D.C.,” Matarazzo said, listing house-made mozzarella and Campari-based beverages as house specialties.

Tunnicliff’s Tavern: 222 Seventh St. SE; 202-544-5680; tunnicliffs.com

Open for lunch Monday through Friday and for dinner and late-night dining daily, in addition to brunch on Saturday and Sunday.

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