Washington, DC


2112 Pennsylvania Avenue, NW

Ed. Note: Flower Child will be opening next door February 4th.

From a press release:

North Italia, the modern Italian concept from renowned restaurateur Sam Fox, will officially open in Foggy Bottom on Wednesday, February 27, 2019. The new Washington, D.C. location – nearly 6,600 sq. ft in size – is located within 2112 Pennsylvania Avenue NW, a sculptural, mixed-use office and retail building situated on the most storied avenue in the city. North Italia DC, which will offer lunch, happy hour, dinner and brunch, represents North Italia’s 17th location in the U.S.

You can see their menus here.

At North Italia, the chefs use only the freshest ingredients to create modern Italian dishes for a robust selection of antipasti (daily soup, charcuterie, bruschetta), salads full of seasonal ingredients and a main entrée menu. Enjoy pastas made from scratch daily or celebrate with their assortment of house-made cocktails, expertly curated wine and local craft beers.

Prospective North Italia employees can showcase their passion for food during an in-venue job fair, held January 28 through February 2, and again February 4 through February 9, from 10 a.m. until 6 p.m. Whether an aspiring restaurateur or seasoned professional looking for a change, North Italia is proud to help new talent craft their ideal culinary career. From front to back of the house, each North team member will play a critical role in delivering a memorable, handmade experience.

Wednesday, February 27, 2019
Lunch & Dinner
11:00 a.m. – 10:00 p.m.

North Italia is set to open its first location in Washington, D.C. on Wednesday, February 27 in Foggy Bottom. Located adjacent to George Washington University, the sleek and contemporary restaurant will serve a carefully curated menu of modern Italian dishes in a welcoming environment. The menu is grounded in fresh, seasonal ingredients and pastas made daily from scratch. Highlights include a Chef’s Board with prosciutto di parma, artisan cheese, marinated eggplant, roasted red pepper, castelvetrano olives, and marcona almonds; Prosciutto Pizza with mission fig, goat cheese and arugula; Grilled Branzino with cipollini onion, fennel, broccolini, farro, lemon and butter; and Bombolini, Italian donuts with meyer lemon curd and vanilla mascarpone.

Led by General Manager Madeline Tedman and Executive Chef Nick Macera, the 6,570-square foot restaurant will offer brunch, lunch, dinner, and refreshing alcoholic and non-alcoholic beverages every day, with lunch/dinner being served from 11:00 a.m. to 10 p.m. Monday through Thursday, and until 11:00 pm on Fridays and Saturdays. Brunch is served Saturdays and Sundays from 10:00 a.m. until 4:00 p.m. The open and airy atmosphere includes an exhibition kitchen near the dining room, bar and seats for up to 233 guests both indoors and outside on the patio. The restaurant’s community tables and gathering space makes North Italia the ideal spot for any dining occasion.”

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