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This small-ish, rustic eatery is situated in the hip Germantown area and has all the elements one might expect from a trusty neighborhood spot: Massive communal tables, a well-stocked bar, and exposed brick walls. While chef and owner Philip Krajeck’s menu is loaded with hearty, Mediterranean-inflected comfort food (octopus, pastured chicken with garlic confit, and several kinds of crostini), the specialty here is pasta. From dough to sauce, it’s made entirely from scratch, and runs the gamut from ditalini with maitake mushrooms, black garlic, and white celery, to rigatoni with lamb, peppers, anchovy, and pine nuts. The menu changes frequently but trust us—whatever is on offer will be excellent.

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