Cucina MORINI

"Cucina Morini is run by the same chef behind Caruso’s Grocery. And while we thoroughly enjoy the new Mt. Vernon Triangle spot, its dinner menu won’t be dethroning Caruso’s anytime soon. But their breakfast and brunch? That’s where the magic happens. The sit-down dining room transforms into a light and airy café, and the evening’s fanciness gets tossed out the window. You pick a table, grab your own utensils, and scan a QR code to order. Make sure that includes a bunch of bread-based dishes, like the smoked salmon toast, the avocado sandwich, and at least one cornetto." - mekita rivas, omnia saed, tristiana hinton

"On weekdays until 7 p.m., head to Cucina Morini’s lounge for $7 (vodka, gin, or bourbon) martinis alongside $6 bites like marinated Sicilian olives and rosemary potato chips. Its $10 answer to an espresso martini is a frothy nitro variety made with Grey Goose, amaro, Luxardo espresso liqueur, La Colombe espresso, and vanilla. Chef Matt Adler recently added a stellar free bar snack: freshly made popcorn tossed with roasted garlic oil, rosemary and citrus salt, Parmigiano, and chives." - Tierney Plumb

"Enjoy a 4-course prix fixe menu of Italian food for $125 per person from 5 to 11 p.m. Menu highlights include the ricciola crudo of yellowtail with pistachio pesto and fennel pollen, lamb ragu rigatoni, braised short rib, and the popular affogato sundae. Reservations available here." - Vinciane Ngomsi

"Cucina Morini is very busy, extending its $7 martini deal throughout the night. Patrons alternate between news sites and conversations, with special dueling cocktails offered for the occasion. Despite the crowd, staff struggle to track the cocktail competition results due to high demand." - Emily Venezky

"I was very lucky to make it to Cucina Morini’s short-lived pasta Mondays, when almost every order is half off. It was like trying to get in on a Friday, it was so busy. Dropping in at 5:30, my small party thankfully got a table and got to try a wide array of noodles. The best two were definitely the lobster and mascarpone ravioli and the squid ink pasta, but the wonderful marriage of the Calabrian chili butter and shellfish ragu is what really sold the squid ink for me. The ragu was incredibly meaty, despite only being made of seafood, with lovely bites of perfectly cooked shrimp and enough spice to balance out all the richness. The bread crumbs on top are a lovely addition, adding even more texture to a really delicious dish." - Eater Staff