Amici Miei Ristorante

Have dined on pasta dishes three times at this cozy restaurant. Never disappointed and worth the trip from wherever you are. more

Roberto gives a gracious welcomong and makes you feel at home when you visit. The homemade macaroni and deserts are very good, as the pizza, veal and bronzino fish when in season. I've enjoyed the fresh vegetables, also. The wine list is good, I've had some of the best wine at Amici Mei -- Montepulcianos are exquisite. more

2005 Dining Guide 2005 Fall Dining Guide By Tom Sietsema Washington Post Magazine Sunday, October 16, 2005 Don't let its location in a shopping center or the cliche photograph of Sophia Loren at the front door scare you off. Any cheesiness at Amici Miei ("My Friends") is limited to fresh mozzarella in the tomato salad and creamy ricotta inside delectable spinach ravioli. Brought to life last winter by Davide Megna, a former chef of Washington's Arucola, and Roberto Deias, a one-time waiter at that establishment, the restaurant dishes up real Italian cooking with gusto and finesse: smoky baby octopus arranged on soft cubes of potato with herb sauce; a classic vitello tonnato (sheer slices of veal topped with a creamy tuna-caper sauce); and pizza that leaves its wood-burning oven with a thin charred crust and a fresh-tasting tomato sauce. The details here add up. Most of the pastas are made in-house, as are the breads, and the chicken is free-range. If the dining room reminds you of one in a generic hotel, you'll find that host Deias makes a most affable concierge. more