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Barolo is an elegant fine dining restaurant that sits on the upper level of a brownstone on Capitol Hill offering regional piedmontese style Italian cuisine. With the Piedmont region being the native food of both Chef Enzo Fargione and Roberto Donna this restaurant was a natural effort. Enzo was Roberto's first Sous Chef at the original Galileo on P Street.

The menu changes daily based on what the freshest ingredients of the market inspire. The strictly Italian wine list features the prominent wines of Piedmont: most notably the Barolo grape, as well as other hand-picked selections throughout Italy.

Barolo, an intimate dining environment with a renaissance theme décor, has three different Private Rooms to enjoy lunch, dinner and private parties. Each room has its own unique look including the Wine Room which can accommodate 25 guests and The Private Room which sits 50 guests. Sample menus are available.

 



Location
223 Pennsylvania Avenue, SE
Washington, DC 20003
Tel: (202) 547-5011

Located across from The Library of Congress/Folger
Shakespeare Library, same side as House Offices.


Hours of Operation:
Lunch: Monday-Friday 11:30am-2:30pm
Dinner: Monday-Saturday 5:30pm-10:30pm

Now open for private breakfast meetings and cocktail receptions in The Private Room.
For Private Parties/Fundraisers/Wine Tasting please call Erika at (703) 276.1319.



Reviews

Almost every serious chef claims to rely on nature for fresh ingredients, but Barolo’s Enzo Fargione finds his recipes there too. Asked the inspiration of a dish – buckwheat pasta with ragu of lamb, pancetta, onions and rosemary, Fargione explains, "I see the lamb at home in the wheat field. The pigs graze. The onions grow." Such notions verge on poetry.

So do many items on the changing menu. For starters ($6.50 to $8.95), try red and yellow pepper roll with prosciutto and creamy porcini mushrooms or poached lobster artfully drizzled with sun-dried tomato pesto. Tender crawfish grace a rich asparagus soup; black truffle sauce circles a porcini-stuffed ravioloni topped with quail egg.

Entrées, none over $23.50, feature delightful combinations – duck with blood oranges and white asparagus, red snapper with rapini and, most surprising, salmon roasted to a sweetness in sage and port wine, an aromatic blend of three flavors.

Recently, with co-owner Roberto Donna and chef Francesco Ricchi, Fargione prepared a dinner at the New York’s James Beard House. But at Barolo, named for the grape of his native Piedmont, the ambitious young chef takes pride in flying solo. He puts his stamp on everything from the restaurant’s name (Barolo da Enzo) and menu (inscribed with a bold signature) to portrait postcards. "I take chances. If I make a little mistake, my customers tell me. I try 40 percent new, 60 percent basics."

He offers 39 Barolos on the wine list and desserts infused with pistachio, zabaglione, espresso-hazelnut, nuts, grappa and huckleberries.

"Touch of the Poet" from Where Washington, July 1998

Note: complimentary valet parking and views of the Library of Congress from dramatic second and third floor windows at 223 Pennsylvania Avenue SE.

 



Sample Dinner Menu

Antipasti Freddi

Carpaccio di cappesante con patate e peperoni $8.50
Seared diver scallops in a black pepper crust, along with a tower of black olives,
capers, potatoes and peppers served in a sauce of pink peppercorn dressing, olive oil and lemon dill
Insalata di pere con il prosciutto d' anatra $7.95
Marinated goat cheese with grilled pear, black olives with slices of duck prosciutto and balsamic vinagrette
Insalata di Gamberi e peperoni $7.95
Salad of poached shrimp with bell peppers with fresh basil and a dressing of black olives
Torre di mozzarella al pesto $7.50
Tower of slices of ripe tomatoes, mozzarella cheese, and roasted eggplants in a
dressing of pesto balsamic vinegar and toasted pinenuts
Prosciutto con asparagi e taleggio $7.50
Slices of prosciutto with a fresh spring asparagus salad with taleggio cheese and tomato balsamic dressing
Tonno scottato al pepe e caponata $8.95
Seared peppered tuna loin served with vegetables caponata and tomato oil

Antipasti Caldi

Spugnole ripiene di spuma di gamberi $9.95
Giant Morel mushroom filled with a mousse of fresh shrimp and roasted over a red pepper coulis
Animele arrosto con proscuitto $8.95
Roasted veal sweetbreads with a sauce of goat cheese, proscuitto, black olives and rosemary

Zuppa

Crema di patate con spinaci $7.50
Cream of potato soup with sauteed baby spinach and tomato oil

Insalate

Insalata di arrugola e radicchio $7.95
Arrugola and radicchio salad with a dressing of balsamic vinegar, goat cheese
Insalata di endivia e Pecorino $7.95
Belgium endive salad dressed with balsamic vinaigrette, Pecorino cheese, rosemary dressing
Insalatina di arance e pomodoro $7.50
Slices of oranges and tomatoes with basil pinenuts and Gorgonzola cheese in a balsamic vinagrette

Paste

Fettuccine di spinaci con ragu' di funghi e pomodoro $14.95
Spinach pasta with a ragu' of wild mushrooms, tomato and basil with shaves of parmesan cheese
Spaghettini di nero con il granchio e pomodoro piccante $18.95
Black squid ink spaghettini with Maryland jumbo crabmeat basil and spicy tomato sauce
Raviolini del Plin al sugo di vitello $15.50
Porcini mushroom pasta filled with roasted veal and spinach, in a reduction of veal
juice with shaved Parmesan cheese and with white truffle oil
Raviolo aperto con I carciofi gamberetti, peperoncino e basilico $16.95
Two color giant open raviolo with roasted artichokes, crawfish, hot pepper basil and olive oil
Pappardelle zafferano con Gorgonzola, speck e pistacchio $15.95
Saffron pasta with a sauce of Gorgonzola cheese, speck, pistachio and spinach
Agnolotti di spinaci e ricotta con la salsa di mascarpone $15.95
Round shape pasta filled with ricotta cheese and spinach over a creamy mascarpone cheese with pistachios

Carni

Costoletta di Vitello con funghi e la riduzione di Porto $28.00
Grilled rack of veal with a reduction of port wine served with a potato cream flan and wild mushrooms
Porchetta arrosto con la salsa di rosemarino e spinaci $ 21.95
Roasted porchetta thinly sliced in a sauce of rosemary and served with sauteed baby spinach
Filetto d'agnello con il ragu' di carciofi, pancetta e patate $22.95
Grilled filet of lamb with a ragu' of artichokes pancetta herbs and potato with roasted garlic and fresh basil

Pesci

Filetto di Salmone al forno con I funghi e pesto $21.95
Baked filet of salmon with mixed mushrooms and lite pesto of arrugola
Branzino arrosto con finocchio $22.95
Baked Chilean Sea Bass with wild fennel, basil, olive oil and crushed black peppercorn
Orata al forno con Asparagi $22.95
Baked whole grouper with fresh asparagus, black truffles and potato


Please inquire about our upcoming special dinner event on
May 15 "Italian Tapas"

Dessert/ Dolci

Frutti di bosco con lo zabaglione e il pistacchio $7.95
Fresh seasonal mixed berries served with pistachio zabaglione

Tiramisu' allo zabaglione $7.95
Tiramisu' in a chocolate mesh served with a zabaglione sauce and fresh mixed berries

Torte de mele servita con il gelato di vaniglia $7.50
Warm apple tart served with vanilla ice cream and caramel sauce

Bavarese di mandarino al pistacchio $7.50
Fresh tangerine Bavarese in a pistachio and a chutney of syrup chestnuts and
tulip tower

Piatto di formaggi misti $11.95
Mixed Italian cheeses platter with fresh fruits and toasted nuts.
Cheese variety may include
Taleggio, Gorgonzola, Fontina, Robiola, Caprino, Parmigiano or Pecorino Pepato

Sorbetti $6.95
Gelati $6.95
Italian Ice Sorbet
Blood Orange, Raspberry And Lemon
Italian Ice Cream:
Vanilla, Hazelnut, and Honey-Caramel

 

Santa Lucia Estate Coffee, Nicaragua
Press pot coffee service for one $2.50 for three $7.00 for six $12.00

Vini Amabili

Glass
Moscato D'Asti Paolo Saracco 1996 $7.50
Vin Santo Lungarotti 375ml $7.50
Brachetto Banfi 1996 $8.00
Passito Di Pantelleria Isola Del Vento $12.00
Please refer to our wine list for bottle selection



Buon Appetito!
Chef/Owner Enzo Fargione

 


Sample Lunch Menu

Antipasti Freddi

Carpaccio di cappesante con patate e peperoni $8.50
Seared diver scallops in a black pepper crust, along with a tower of black olives,
capers, potatoes and peppers. Served in a sauce of pink peppercorn dressing, olive oil and lemon dill.
Insalata di pere con il prosciutto d' anatra $7.95
Marinated goat cheese with grilled pear, black olives with slices of duck prosciutto and balsamic vinagrette
Torre di mozzarella al pesto $7.50
Tower of slices of ripe tomatoes, mozzarella cheese, and roasted eggplants in a
dressing of pesto balsamic vinegar and toasted pinenuts
Gamberi e peperoni al basilico e limone $8.95
Salad of poached shrimp and bell crispy peppers in a dressing of basil, olive oil and lemon juice
Salamino di cervo con asparagi e taleggio $7.95
Slices of cured venison salame with a fresh spring asparagus salad with taleggio cheese and tomato balsamic dressing
Tonno scottato al pepe e caponata $7.95
Seared peppered tuna loin served with vegetables caponata and tomato oil

Antipasti Caldi

Animele arrosto con proscuitto $7.50
Roasted veal sweetbreads with a sauce of goat cheese, proscuitto, black olives and rosemary
Carciofo arrosto ai Peperoni $7.95
Roasted Artichoke stuffed with bread, capers, and parsley, served with bell peppers, Basil and live oil

Zuppa

Crema di patate con spinaci $7.50
Cream of potato soup with sauteed baby spinach and tomato oil with craked black pepper

Insalate

Insalata di pomodoro, arance e Gorgonzola $7.50
Slices of ripe tomatoes with juicy oranges and dressed with lemon and basil
vinaigrette, served with Gorgonzola and toasted pinenuts
Insalata di endivia e Pecorino $7.50
Belgium endive salad dressed with balsamic vinaigrette, Pecorino cheese, rosemary dressing

Paste

Pappardelle zafferano con la salsa di Gorgonzola e speck $14.95
Saffron pappardelle pasta with a sauce of Gorgonzola cheese, speck and fresh herbs
Agnolotti di ricotta e spinaci con la salsa di mascarpone $15.95
Round shape pasta filled with ricotta cheese and spinach in a sauce of creamy mascarpone cheese and pistachios
Fettuccine di spinaci con ragu' di funghi e pomodoro $14.95
Spinach pasta with a ragu' of wild mushrooms, tomato and basil with shaves of parmesan cheese
Spaghettini di nero alle cappesante e rapini $17.95
Black squid ink spaghettini in a sauce of roasted diver scallops and spicy rapini with fresh basil
Maltagliati di peperoni rosso con ragu' di agnello arrosto$14.50
Roasted red pepper pasta with a ragu' of roasted lamb, pancetta, onion and fresh herbs

Carni

Salsiccia di coniglio alla griglia con il Porto e il ragu' di funghi $15.95
Grilled rabbit sausage with a reduction Port wine served with a ragu' of wild mushrooms
Filetto d'agnello con il ragu' of artichokes, pancetta e patate $16.95
Grilled filet of lamb with a ragu' of artichokes pancetta herbs and potato
Porchetta arrosto con la salsa di rosemarino e spinaci $ 15.95
Roasted porchetta thinly sliced in a sauce of rosemary and served with sauteed baby spinach

Pesci

Filetto di Salmone al forno con asparagi $15.95
Baked Atlantic salmon with fresh asparagus, black truffles and fresh basil
Filetto Branzino al forno con finocchio $16.95
Baked Chilean Seabass with wild fennel, extra virgin olive oil, basil and crushed black peppercorn
Tonno alla griglia con spinaci $16.95
Grilled Tuna steak in a sauce of black olives served with sauteed fresh spinach

Please inquire about our upcoming special dinner event on
May 15 "Italian Tapas"

Dessert/ Dolci

Bavarese di mandarino al pistacchio $7.50
Fresh tangerine Bavarese in a pistachio and a chutney of syrup chestnuts

Frutti di bosco con lo zabaglione e il pistacchio $7.95
Fresh seasonal mixed berries served with pistachio zabaglione

Tiramisu' allo zabaglione $7.95
Tiramisu' in a chocolate mesh served with a zabaglione sauce and fresh mixed berries

Spuma di cioccolato bianco e torrone $7.50
White chocolate and torrone praline wrapped in a dark chocolate lace with
pistachio-raspberry and mascarpone cheese mousse


Piatto di formaggi misti $11.95
Mixed Italian cheeses platter with fresh fruits and toasted nuts.
Cheese variety may include
Taleggio, Gorgonzola, Fontina, Robiola, Caprino, Parmigiano or Pecorino Pepato

Sorbetti $6.50

Gelati $6.95
Italian Ice Sorbet
Blood Orange, Raspberry And Lemon
Italian Ice Cream:
Vanilla, honey Caramel, Biscotti And Hazelnut

Santa Lucia Estate Coffee, Nicaragua
Press pot coffee service for one $2.50 for three $7.00 for six $12.0
0

Vini Amabili

Glass
Moscato D'Asti Paolo Saracco 1996 $7.50
Vin Santo Lungarotti 375ml $7.50
Brachetto Banfi 1996 $8.00
Passito Di Pantelleria Isola Del Vento $12.00
Please refer to our wine list for bottle selection



Buon Appetito!
Chef/Owner Enzo Fargione

 

 
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