An Amalfi-style trattoria from Don Ciccio's star distiller opens soon in D.C.
Add Axios as your preferred source to
see more of our stories on Google.
Distiller-turned-restaurateur Francesco Amodeo at Don Ciccio & Figli in Ivy City. Photo: Courtesy Jenn Chase
Italian distiller Francesco Amodeo is opening a cozy trattoria by Union Market next month — a fresh concept that pays homage to his Amalfi Coast roots.
Why it matters: If (like us) you love Amodeo's Italian amari and herbal liqueurs from Don Ciccio & Figli in Ivy City, you'll be excited for his first-ever restaurant.
Dig in: Tarì Trattoria isn't yet another Italian spot with Aperol spritzes and an $80 branzino. Amodeo is going for a more affordable, homestyle place like his father and fisherman uncle ran in the '60s and '70s in a small Amalfi town.
- The oft-changing menu will center around house dry-aged fish, plus seasonal and locally sourced antipasti, homemade pastas and desserts.
- You'll find plenty of spritzy Italian cocktails for patio sipping with Don Ciccio liqueurs.
What they're saying: "We want to focus on fish, good wines, good vibes, nothing fancy," Amodeo tells Axios of the restaurant, which has only 30 indoor seats, plus 40-ish outside.
The intrigue: Amodeo worked at Georgetown's long-gone Hook — a sustainable seafood restaurant that swam the swim when it came to serving sardines and barracuda. He describes Tarì's menu as "Hook 2.0" — no salmon or branzino — with the intensive dry-aging program supporting sustainability.
- In addition to intensifying the fish's flavor and drying the skin for easy crisp-cooking, the aging process (typically two weeks to 45 days) extends the life of an otherwise highly perishable product.
- "You can taste the difference — fresh is not always the best," says Amodeo.
He's excited about: Family dishes, not often found here. Like king fish with a "Christmas Day salad" of braised escarole, pine nuts, anchovy and capers. Or an ancient Amalfi dark bread topped with beans, bottarga, cured tuna heart, local cherry tomatoes and herbs.
- For dessert: an Amalfi specialty, crispy eggplant in chocolate ganache and almonds, which he always begged his mom to make.
The bottom line: It's all about hospitality. "If the menu isn't inspiring you, and you're craving carbonara — if I have guanciale and eggs, I don't mind making you carbonara," says Amodeo.
- "If we have it, it's always a yes. For us, saying 'no' means we don't have it."
If you go: Tarì Trattoria. 300 Morse St. NE
This story has been updated with photos and opening info.