As always, we can never seem to stop raving about DINO's on Connecticut Ave. opposite the Uptown Theater. This week we went with friends and their two 4-years olds as well as Samuel as Dino's always has a good pasta dish for kids (amongst others). The kids wolfed down the tasty bread (I love to dip mine in a mix of the olive oil, sea salt, ground pepper and parmesan that i make at the table) and then completely vacuumed up the SPAGHETTI & MEATBALLS. Their GELATO portions for dessert similarly underwent the disappearing act!
Check out Dino's website (http://www.dino-dc.com/) as there are many offers in August and some that continue into September. We took advantage of free corkage on certain days and brought three Virginia wines: BREAUX Viognier 2002, FABBIOLI CELLARS Fratelli 2005 Red and a superb BREAUX 2001 NEBBIOLO.
This week Dino's offers a $30.06 three course "Restaurant Week" special and you can get plenty to eat. I started with the FIORI di ZUCCA or Zucchini Flowers panko crusted and deep fried and stuffed with smoked mozzarella on a bed of tomato coulis and pesto. It was a wonderful remembrance of our recent trip to Italy. The BEET SALAD Special with ROBIOLA Cheese, Heirloom Tomatoes and Greens is a good size and excellent choice for weight watchers.
Entrees included my tasty ARTIC CHAR over Sauteed greens with a CORN & MUSHROOM Nage that was not too rich, but slightly creamy for taste and depth. Heavier dishes are available for those seeking more depth such as the intense LASAGNETTE al RAGU which is a pork & veal ragu lasagna with a rich cheese fonduta and crispy bacon as well. Similarly GRAMIGNA con AGNELLO (Lamb Pasta) is another hearty, but not as rich, dish with those fab heirloom cherry tomatoes again.
For desserts the TIRAMISU got good marks, while I kept simple with two cheeses: GUFFANTI PECORINO Foglie di Noce-a nutty sheep from Tuscany and UBRIACO PROSECCO VENETO aged in walnut leaves with prosecco infusion (hence the name "ubriaco" meaning "drunk"). Both were perfect, slightly hard and with great depth. Served with candied walnuts, some fresh berries, a compote and some fruit bread--it's a great small cheese dessert which can be enlarged should you wish more choices.
It seems that new chef STEFAN BOILLON is off to a good start.
