About Bibiana
The departure of chef Nick Stefanelli—who left to open his own venture, Masseria—has brought fresh energy and talent to Ashok Bajaj’s stylish osteria. Chef Jake Addeo arrives by way of notable Italian restaurants in New York and Hong Kong, including stops with Mario Batali and Lidia Bastianich. His kitchen shows deftness with crudos—try hamachi drizzled with fruity olive oil, preserved citrus, and pink peppercorns—and more robust dishes, such as dry-aged duck breast with Italian prunes or velvety noodles in a classic Bolognese. In a hurry? Seek out the warm-hued bar, which pours tasty cocktails mixed with Italian liqueurs and serves a pasta lunch with wine and sorbetto for $18.
Don’t miss: Crispy artichokes; arancini “carbonara”; beets with pomegranate and ricotta; seafood stew; salt-baked branzino; cornmeal cake with apples and raisins.
See what other restaurants made our 100 Very Best Restaurants list. This article appears in our February 2016 issue of Washingtonian.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
