Thursday, February 19, 2009

Spezie

Last date I was here: 02/19/2009

Restaurant: Spezie (http://www.spezie.com/)

Location: Farragut North

Total Rating: 4.15
Food: 4, Price: 4, Service: 4, Ambience: 5, Accessibility: 5

Summary: Italian for “spices”, Spezie offers an unusual blend of the old and new in its menu and its ambience. The chefs collaborate to present seasonal menus featuring modern interpretations of rustic Italian cuisine. Visually alluring maps of the ancient spice routes are artfully displayed throughout the restaurant that combines a sophisticated and elegant decor with a comfortable, spacious and welcoming setting. Furnished in earth tones , the softly lit wall sconces decorated with pressed herbs and spices add the perfect touch. An airy and inviting bar with large windows provide an al fresco feeling and the atmosphere of Italian “people watching” along downtown L Street. The professional, courteous, and attentive staff further enhances the atmosphere. Closest Metro is Farragut North.

It’s Restaurant Week again here in DC and we chose Spezie because we have often driven past it and I was always curious to try it. Service was pretty great considering the crowd that began to grow around 7:30pm. We were seated right away and after we ordered, we were served delicious focaccia bread with an olive tapenade spread. Our first course arrived and was a decent portion, unlike the main course which was a little small – expected considering the price fixe menu. I have never had the pistachio cream sauce before and it was a little too sweet for a main meal. Keith enjoyed his steak and thought it was cooked very well and was well portioned. The dessert was a little overly decorated with frou-frou sauces, fruits, and dusted powdered sugar – yet still tasty. I was very pleased with this RW experience and look forward to trying Spezie again.

What I ate:


Prosciutto di Parma stagionato con mozzarella di bufala
Imported Parma ham with fresh buffalo mozzarella

Ravioli di porcini e pistacchio alla panna
Homemade ravioli filled with porcini mushrooms and ricotta, served with a pistachio cream sauce

Tiramisu Classico
Espresso soaked ladyfingers layered with mascarpone cheese and cocoa powder

Plus Keith ate:

Stufato di guance di vitello al vino rosso con polenta morbida
Red wine braised veal cheeks with soft polenta

Filetto di manzo con patatine arrosto, spinaci saltati salsa al gorgonzola
Grilled Hereford all natural beef filet with roasted fingerling potato, sautéed spinach, gorgonzola sauce

Mousse di cioccolato e passion frutti
Passion fruit and white chocolate mousse cake

Spezie on Urbanspoon

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