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Washington DC Home > Food > Alba of the Year

Published December 16, 2013

Alba of the Year
Roberto Donna’s Latest Pasta and Pizza Spot

Today, we bring two crucial bits of knowledge.

1. Those holiday gifts aren’t going to buy themselves.
2. All this new pasta and salami isn’t going to eat itself.

So you may want to head over to Alba Osteria, Roberto Donna’s new emporium of pizza, pasta and salami, and get started. It opens on December 30, but they’re taking bookings for private parties now.

Which is good timing, really, because here, the chef’s not skimping on any of the indulgences—fried pig’s feet, beef tenderloin topped with foie gras, pasta that gets 42 egg yolks per kilo, that kind of thing.

But wait, we haven’t told you about the salami counter and the pizza bar. So: there’s a marble salami counter, where you’ll pick out your prosciutto and house salami from the hooks above. Also: there’s a pizza bar, where an oven burns oak at 950 degrees, cooking Neapolitan pies with toppings like mozzarella, fontina, chestnuts and truffle slices.

Of course, if there’s more than a couple of you, you’ll want to head for the four-sided bar (it’s got 20 drafts) or one of the steel-and-concrete dining rooms, set off by metal wine lockers and windows salvaged from a Crayola factory.

No word on a burnt sienna window frame.
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Photo: Jeff Martin

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