About Osteria Morini
Two words: Parmesan “gelato.” Make sure it’s on your salumi platter here, along with speck, ciccioli (an earthy pork-belly terrine with hazelnut honey), and tigelle Modenese, an addictive griddled bread from Emilia-Romagna. Pastas go down just as easy, whether crimp-edged mafaldine carbonara with duck sausage, delicate lasagna, or truffled ricotta ravioli. It all comes together in a warm, stylish space with oversize windows framing the Anacostia River. Expensive.
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.
Jessica Sidman covers the people and trends behind DC’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
