Nestled on the ground floor of a glossy apartment complex on the outskirts of the jam-packed Union Market district, Italian restaurant Tarì Trattoria soars when it comes to homemade pastas, glistening fish crudo, and chic seaside vibes. The landlocked setup comes from Francesco Amodeo, founder of D.C.’s acclaimed amari producer Don Cicco & Figli.
The modernized Amalfi Coast recipes at Tarì all hail from Amodeo’s childhood in the small town of Furore. He is also influenced by restaurant kitchens across Southern Italy.
Espresso martinis spiked with reposado tequila seem to be the move these days, and Tari’s frothy take is no different. Any drink stirred by its talented bartender and Left Door alum Ulf Andreas Ekholm will do, however. See: a striking Opalite Spritz engineered with edible gold ($15).
A new fish-obsessed Italian restaurant, Tarì Trattoria, also debuted in June on the ground floor of the Gantry apartment building. Francesco Amodeo, founder of D.C.’s acclaimed amaro producer Don Cicco & Figli, is behind the intimate trattoria. The modernized Amalfi Coast recipes at Tarì all come from his childhood in the small town of Furore and kitchens across Southern Italy. Fish availability changes almost daily because of the process of dry-aging and seasonality, with whole fish delivered on ice packs and completely processed in-house. The pastas and mains reflect this commitment to showcasing lesser known seafood, including a show-stopping pasta made with seven different fishes and kingfish served with escarole, anchovies, capers, and an herb-filled sauce called “salmoriglio.”
Dining and Cooking