photo by Mike Fuentes Photography
From a press release:
“Starting >Monday, Aug. 22, L’Ardente (200 Massachusetts Ave. NW) will open from 11:30 a.m.-2:30 p.m. weekdays, serving a menu designed with speed and value in mind–but also with an eye toward becoming a glamorous oasis to brighten your weekday. Chef David Deshaies and his team have created a roster of antipasti, salads, pizzas, pastas and grilled items “per la tavola” that are intended to be shared, and both vegan and vegetarian diners will find options clearly designated on the menu along with other dietary considerations.
photo by Mike Fuentes Photography
Fans of the dinner experience will recognize the Arancini and Cavolfiori (fried cauliflower) from the evening menu. These starters will be joined on the lunch menu by Fried Calamari; Fontina and Salami Stromboli baked fresh daily and available in limited supply; and Focaccia Crostini accompanied by Gorgonzola, tomato confit, mortadella and pesto. Antipasti are priced at $8-$15.
The section of the menu titled “insalata” includes L’Ardente’s popular dinnertime Cesare salad with preserved lemon and mint breadcrumbs, the seasonal Burrata salad with grilled peaches, plus several other veg-forward options for $13-$18. Prawns, salmon, chicken and hanger steak from the grill can be added to salads for an additional $10-$16.
Other highlights include pizzas baked in the gold-plated Marra Forni oven, such as the newly added Americana topped with dry-aged pepperoni and the Bresaola accented with cured Wagyu beef, tomato mornay, Cacio de Roma cheese, frisée and salsa verde. Housemade pastas also blend dinner favorites with such newcomers as the Maccheroni, a summer-y bowl of short pasta tubes tossed with grilled chicken, zucchini, pesto, Pecorino and lemon; the bucatini cacio e pepe; and a comforting mound of Gnocchi topped with lamb ragù, fennel and peas. Pizzas run from &17-$21, and pastas range in price from $16-$24.
Those looking for a haute lunch will want to try the Whole Grilled Lobster ($95) with curry butter or the dry-aged 32-ounce Bistecca alla Fiorentina ($135) from the “per la tavola” section of the menu.
The dessert menu will encompass all the offerings available at dinner–including the popular Tiramisu Flambé–all from celebrated pastry chef Manabu Inoue. Inoue hails from Tokyo, studied in France and spent his formative years working under Chef Joël Robuchon.”