A Bethesda Italian restaurant rooted in the traditions of Rome is gaining regional recognition — and preparing for takeoff at one of the region’s busiest airports.
Aventino Cucina, which opened in downtown Bethesda in January 2024, has been nominated for a 2026 RAMMY Award for best upscale casual restaurant. The RAMMY Awards, presented annually by the Restaurant Association Metropolitan Washington, honor excellence in the Washington, D.C., region’s dining industry.
“We’re really excited to be a part of it,” owner and chef Mike Friedman said in an interview with Bethesda Today on Monday. “We’re really excited for the staff and for the community. We wanted to bring something to Bethesda that was new and different.”
Now, just over two years after opening, the restaurant is preparing to broaden its reach beyond Montgomery County. Friedman said Aventino Cucina plans to open a location later this year in a United Airlines terminal at Washington Dulles International Airport.
The airport outpost will be a “marquee spot,” Friedman said, aimed at introducing travelers to the restaurant’s take on Roman cuisine.
Aventino’s concept centers on “cucina povera,” a traditional style of Italian cooking that emphasizes simple, high-quality ingredients. Friedman described the restaurant as his “love letter” to Rome, blending classic dishes with Mid-Atlantic influences.
That philosophy is especially evident in its pasta offerings, which Friedman called the “main event” for diners. The restaurant makes pasta in-house using semolina flour and traditional extrusion methods, a process that creates a firmer, more textured noodle.
During his interview with Bethesda Today, Friedman demonstrated how to prepare cacio e pepe, a classic Roman dish whose name translates to “cheese and pepper.” The dish combines pasta with Pecorino Romano cheese, black pepper and pasta water to create a creamy sauce — with Aventino adding its touches such as Parmigiano Reggiano and butter for balance.
Despite its simplicity, the dish requires precise timing and technique, Friedman said.
“It’s about pasta, cheese and pepper,” he said. “But there’s a certain technique and timing that only comes with practice.”
Friedman, who also founded the D.C. restaurant The Red Hen, said Aventino aims to evoke nostalgia through food while maintaining a modern edge.
As the restaurant awaits the results of the RAMMY Awards and prepares for its airport debut, Friedman said the goal remains the same: consistency in food and hospitality.
“At the end of the day,” he said, “we just want to make sure we do it right every time.”
Dining and Cooking