Georgetown’s latest restaurant Rialto, which opened two months ago, is a crowd pleaser. The Italian restaurant serves Old World Italian cuisine with a touch of contemporary flare. The name, meaning “rise to ascent” is a district in Venice and a historic bridge on the Grand Canal.
Rialto makes you feel like you are in the enchanting city. It is engaging and captivating. The décor upstairs and downstairs is colorful and entertaining. Picture yourself riding on a gondola.
The food is delicious. Rialto serves piattinis, small Italian dishes similar to the Spanish tapas. This examiner recommends starting tapas with vegetables. The pomodoro is a cold tapas dish of tomatoes, onion, capers, basil, and extra virgin olive oil. It is colorful, refreshing and delicious.
Recommended dishes from Mario, the waiter and Giovanni, the manager are the sepia alla griglia (grilled cuttlefish and ink sauce); branzino (seared filet of Mediterranean bass and caramelized lemon); and tagliatelle alla Bolognese.
The sepia alla griglia was good but the branzino was better. It was lightly crispy on the outside and soft and flaky on the inside. A dash of lemon made it even better. Cold broccolini was served on the side.
The tagliatelle is delicious! You’ll get a little greedy just eating this pasta dish. The pasta and Bolognese sauce is just right. Chef Ryan Fichter stewed and marinated the sauce with red wine, olive oil, ground veal and beef, onion celery, and garlic. He said the veal gives it a softer texture and delicate flavor. That it does.
The chef took good use of his ravioli machine to make ravioli di cioccolato. It is fried chocolate hazelnut ravioli served with zabaglione cream. The ravioli is served warm and is very scrumptious.
Visiting Rialto is a wonderful experience. This examiner plans to come back and order other recommended dishes. Look out for that review!
Rialto 2915 M Street, NW Washington, D.C. 20007 (202) 337-1571/1572 www.rialtodc.com