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Tosca

202-367-1990  •  $$$
ADDRESS: 1112 F St NW, Washington, DC 20004

CUISINE: Italian, Fine Dining

FEATURES: Full Bar, Handicap Access, Smoke Free, Vegetarian Friendly

DETAILS

At Italian standout Tosca, Executive Chef Massimo Fabbri prepares contemporary Northern Italian cuisine such as Controfiletto di Agnello: boneless lamb strip loin with braised lentils and baby artichokes in a pino noir sauce. 

Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.

"Typically packed with fat cats, Tosca might be the most moving-and-shaking restaurant in town. But is it a place for food enthusiasts as well? If I had my doubts the past few years, two recent dinners in this lair for lobbyists, which celebrated its 10th anniversary in April, have put them to rest.
Leave here without ordering one of the pastas, all of which can be explored as half-portions as well as main courses, and you'll miss one of executive chef Massimo Fabbri's finest contributions."
— Tom Sietsema, The Washington Post, May 15, 2011


"... The kitchen should tempt even the weariest palates with such offerings as grilled T-bone lamb chops in a ramps crust (seasonal) or pan-roasted red snapper. All pastas are made fresh daily, so you may want to include an order of ravioli filled with roasted veal and prosciutto."
Gayot

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DESCRIPTION

At Italian standout Tosca, Executive Chef Massimo Fabbri prepares contemporary Northern Italian cuisine such as Controfiletto di Agnello: boneless lamb strip loin with braised lentils and baby artichokes in a pino noir sauce. 



 

"Typically packed with fat cats, Tosca might be the most moving-and-shaking restaurant in town. But is it a place for food enthusiasts as well? If I had my doubts the past few years, two recent dinners in this lair for lobbyists, which celebrated its 10th anniversary in April, have put them to rest.
Leave here without ordering one of the pastas, all of which can be explored as half-portions as well as main courses, and you'll miss one of executive chef Massimo Fabbri's finest contributions."
— Tom Sietsema, The Washington Post, May 15, 2011


"... The kitchen should tempt even the weariest palates with such offerings as grilled T-bone lamb chops in a ramps crust (seasonal) or pan-roasted red snapper. All pastas are made fresh daily, so you may want to include an order of ravioli filled with roasted veal and prosciutto."
Gayot

ADDITIONAL DETAILS
Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.

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