The Red Hen is one of those charming restaurants that makes its Bloomingdale neighbors love living in D.C. Michael Friedman and Michael O’Malley’s restaurant exudes a warm, comfortable atmosphere, delivers impeccable pastas, and demonstrates nimble artistry through carefully constructed toasts and hearty Italian mains. Getting into the ever-popular restaurant requires planning, but 13 years after its debut, the effort remains worth it.
Red Hen may have been the first restaurant to spike my interest in orange wine over a decade ago. While they’ve gone through sommelier shifts since, you can still find it — a by-the-glass Trebbiano from Ubria was a great complement to rich pasta. Orange wine skeptics won’t go wrong with their Negroni.
I’d be here more often if I lived closer; reservations are still tricky to snag, and walk-ins are often met with a lengthy wait. Showing up exactly at opening on a night with poor weather usually makes snagging a bar seat or two possible; recently, I had success on a Sunday after a hockey game (minutes later, every seat was filled).
It’s an open secret, but every order should include a bowl of the ethereally creamy off-menu cacio e pepe to share.
Dining and Cooking