We already know DC is the hottest place to be right now, so it comes as no surprise new restaurants are popping up all over town. What's next for the foodies of the District? Casa Nonna; the newest member to the BLT Restaurant group.
Scheduled to open next week at 1250 Connecticut Ave NW, the former home of California Pizza Kitchen, Casa Nonna will bring Mom and Pop-like Italian food to the Dupont neighborhood. Much like Carmines, another newbie to the DC food scene, along with their a la carte options, Casa Nonna will offer entrees family style, with portions big enough to feed the whole famiglia.
The restaurant boasts an open kitchen, allowing guests to truly get a sense of the action. With copper pans, wood-burning ovens, and plenty of artwork, Casa Nonna provides a feast for the eyes as well as the stomach. Also on the menu are small plates including various traditional antipasti dishes such as prosciutto and melon and Executive Chef Amy Brandwein's creative take on the Caprese salad, throwing in beets to the usual buffalo mozzarella and tomato mixture. Pasta dishes are available in quarter-pound, half-pound, and full-pound portions, enough for just one or plenty to share with the whole family. Trust us, you may just want that last bite of homemade lasagna all to yourself.
Along with the three sections of the main dining room and a private dining room for larger parties, the Italian eatery provides a large bar and lounging area with full menu service and plenty of space to catch the fall football games on their multiple flat screen TVs. Not in the mood for a full sit-down feast or a seat at the bar? Casa Nonna's got you covered here too with their pizza bar, right in front of all of the action of the kitchen and the wood-burning pizza ovens. Served here are traditional Neapolitan-like pizzas with cookie crusts, just enough blistering on the edges, double zero flour, San Marzano tomatoes, and buffalo mozzarella, as well as other toppings to appeal to all taste buds. Our favorite pizza? The Amelia, named after Executive Chef Amy, and topped with rapini and cloves of garlic.