"Washington Post restaurant critic Tom Sietsema simply “adores” this Italian eatery, which is made up of red and yellow small rooms with art that channels bucolic Italy. He applauds chef Noé Canales’ attention to detail and sense of hospitality, and “if anything, you’ll be bringing home leftovers of the veal saltimbocca you couldn’t finish,” which includes crisp prosciutto and earthy sage. Much of the pasta is made on site, he notes, and favorites include shredded lamb in floppy ravioli. He’s misled, however, into thinking sparkling water is free when it’s not, but the hot bread and fruity olive oil dropped off at the table make up for it. Meanwhile, Caesar salad is a good bet for lunch, as is a slice of portobello and garlicky spinach with springy shrimp. He finds the restaurant worthy of two stars “good”." - Tierney Plumb
