Tari Trattoria DC
Restaurant · Capital City Market ·
Amalfi Coast-inspired trattoria with dry-aged seafood, fresh pasta
Amalfi Coast-inspired trattoria with dry-aged seafood, fresh pasta
"An intimate, fish-forward Italian trattoria inspired by modernized Amalfi Coast recipes from the founder’s childhood, with a focus on dry-aged, seasonal seafood processed in-house; menu highlights include a show-stopping pasta made with seven different fishes and a kingfish dish with escarole, anchovies, capers, and salmoriglio, while desserts skew inventive (for example, dried eggplant dipped in chocolate ganache with preserved fruits and almonds); dinner service runs Wednesday through Saturday evenings." - Emily Venezky
"Tarì Trattoria is the latest addition to the bustling Union Market dining scene. The southern Italian restaurant from Francesco Amodeo will have a menu that changes weekly, but expect fresh pasta, fish dry-aged in-house, and seasonal vegetables." - omnia saed
"Tarì Trattoria is the latest addition to the bustling Union Market dining scene. The southern Italian restaurant from Francesco Amodeo will have a menu that changes weekly, but expect fresh pasta, fish dry-aged in-house, and seasonal vegetables. We haven’t been here yet, but want you to know this spot exists." - Omnia Saed
"Opened June 19 on the ground floor of the Gantry apartments in Union Market, this fish-obsessed Italian trattoria from Francesco Amodeo (founder of Don Ciccio & Figli) offers a short, tightly curated menu focused on dry-aged and whole fish served semi-raw, cooked down into rich broths, or reduced into concentrated sauces. The compact menu (three appetizers, three pastas, three mains, three desserts) highlights staples that will always appear in some form—kingfish, hiramasa (yellowtail amberjack), and turbot—plus stargazers when available, and features showstoppers such as a seven-fish calamarata pasta finished tableside with an octopus, langoustine, and cuttlefish sauce and a black-spotted seabream tartare with a smoky concentrated anchovy sauce. Fish are sourced globally (Italy, Japan, New Zealand, Australia, North Africa and the mid-Atlantic), dry-aged and completely processed in-house with about 95% utilization, and the kitchen pursues rarer varieties like scorpion fish, sea robins, and red mullets rather than common branzino, salmon, or rockfish. Thoughtful touches include a scarpetta bread service using Pluma Bakery sourdough with sugar-drenched fennel and olive oils, desserts such as a lemon sponge cake and a dried eggplant-and-chocolate ganache confection, and cocktails that showcase Amodeo’s Don Ciccio & Figli liqueurs alongside classic spritzes and Negronis. The restaurant announces itself with a bold black-and-white sign, expanded patio seating and outdoor speakers playing non-Italian music, seats about 32 inside and 40 outside, displays fresh fish in dry-aging coolers and an ice-cooled bar case to entice adventurous orders, and is open for dinner Wednesday through Saturday from 5 to 10 p.m. (reservations via Resy)." - Emily Venezky
"The team behind Ivy City’s amaro distiller Don Cicco & Figli is opening an Amalfi-rooted trattoria in the Union Market district (300 Morse Street NE) next month. Founder Francesco Amodeo leans on his Amalfi Coast roots with whitebait fritters dipped in almond pesto, house-made rabbit pasta with thyme, and Campania’s favorite dessert (eggplants, candied fruits, almonds, and chocolate). Seafood flown in from Italy, Japan, and beyond will be dry-aged on-site, and dishes are prepared with olive oil and sea salt in lieu of butter. Mixologist and Barmini alum Alex Pisi plans to make a spiked edition of Italy’s rocketship popsicle on an edible licorice stick. The 32-seat dining room is framed with old photos of Amodeo’s fisherman uncle at work and is joined by an even-bigger alfresco situation out front." - Tierney Plumb
