Sfoglina Van Ness
Italian restaurant · Forest Hills
4445 Connecticut Ave NW, Washington, DC 20008
Highlights
Housemade pastas, seasonal dishes, and soft serve gelato offered.
Housemade pastas, seasonal dishes, and soft serve gelato offered.
"Chef Fabio Trabocchi’s upper Northwest Italian restaurant debuted a three-course brunch this spring for $32, complete with deviled eggs, polenta waffles, smoked salmon Benedict, and dessert. Sfoglina Van Ness also offers a 90-minute bottomless beverage menu, including “Roman Marys,” Bellinis, and mocktails." - Emily Venezky
"Longtime D.C. chef Fabio Trabbochi’s casual pasta house with a mozzarella bar is named for the Italian masters who make fresh pasta. Top sellers include carbonara, potato gnocchi with porcini crema, and garganelli with clams and chiles. During the pandemic, Anthony Fauci got a to-go pasta fix at the Van Ness original. There’s also outposts in Rosslyn and downtown. Order online for takeout and delivery. For a fancier noodle, consider its prix fixe, Michelin-starred sibling Fiola." - Tierney Plumb, Mekita Rivas
"Handmade pasta any night of the week sounds good, and at chef Fabio Trabocchi’s original Sfoglina on Van Ness, they do it right. Not only does the Italian mainstay have a $28 express lunch that guarantees a three-course meal, but come back for happy hour from 3 p.m. until 6 p.m. daily for small bites, cocktails, beer, and wine." - Vinciane Ngomsi
"Diners can expect a lunch ($25) and dinner menu ($55) filled with authentic and family-favorite Italian dishes at this Bib Gourmand during this year's Restaurant Week." - MICHELIN Guide
"This focused, consistent and lovely trattoria serves the kind of food that everyone wants to return to again and again. The slender room is instantly welcoming with its working pasta station and a whimsical portrait of Sophia Loren. The name (Italian for “pasta master”) sets a very high bar but lives up to its moniker with a notable variety of hearty and elegant preparations listed as “classical” and “seasonal.” Highlights have included soft, almost whipped polenta folded with showers of cacio e pepe and piled with fresh green peas and shaved pecorino. Spinach tonnarelli melded with a vibrantly seasoned lamb ragù exudes a faint whiff of sweetness. Speaking of sweet, end with the wonderfully crumbly hazelnut cake with a delightful lemony edge." - Michelin Inspector
