Sfoglina

Sfoglina Restaurant Review:

About the restaurant & décor: Chef Fabio Trabocchi and his wife are behind this upscale dining destination in upper Northwest DC. As is the case with his other DC restaurants, he (and she as well) has created an elegant setting with an open kitchen and several seating areas that are beautifully staged with color and topnotch furniture.

Likes: Décor and the food.
Dislikes: Nothing to dislike: it’s all glamorous.

Food & Drinks: What obviously draws in the crowds is the kitchen creations, from the soft polenta or grilled spicy calamari to a soup made with spinach pasta and Parmigiano and the assorted pasta and non-pasta dishes. Trabocchi even offers pasta tastings --- three different pastas to share family style --- and gluten-free pastas such as the rice fusilli and the corn spaghetti. There’s also a non-pasta brunch, though patrons can select a dish from the all-day menu that carries pasta options. But for something sweet and/or breakfasty, choose from a frittata, a sweet apple Dutch baby or a lobster Dutch baby and bisque. Tempting, too, and totally made from scratch (even the cheese) are the light and airy ricotta pancakes topped with swirls of butter and thinly sliced apples. With any meal, the wine and cocktail selections are extensive and suited to pairing. And if your appetite allows, consider one of Trabocchi’s famed sweets, including Italian soft serve gelato and the tiramisu panna cotta.