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Bibiana Osteria-Enoteca Restaurant Review: Another jewel in restaurateur Ashok Bajaj’s crown, Bibiana and its menu capitalize on Washingtonians’ demand for quality food served in sleek surroundings and at affordable prices --- affordable, that is, unless one gets carried away and orders two or three entrées and numerous desserts. Not that you could eat all that, since you will have already enjoyed the fresh breads dunked in the golden-green olive oil. Bibiana chef Jake Addeo offers solid Italian and European tastes with a hint of Asia; after all, he previously worked in an Italian restaurant in Hong Kong. Look for his paper-thin octopus slices, stuffed risotto fritters, and crostini with warmed ricotta and fava beans as starters. His pasta dishes may change, but you could find tortellini filled with roasted lamb and pork or spaghetti with squid ink. Main courses at dinner include milk-braised suckling pig and Sicilian-style fish stew. At lunch, many of the same dishes might appear but so do sandwiches and pizzas. Desserts are equally diet-defying, perhaps a dense panna cotta on crumbled (“sand”) biscotti and infused with liquid fruit. The wine list has been chosen with care and panache, and it's a cinch that you will find the right pairing for your entrée. It’s all too much for just one seating, and chances are you’ll find plenty of reasons to dine here often.