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Cesco Trattoria, the brainchild of highly acclaimed and internationally reknowned chefs Francesco Ricchi and Roberto Donna, sits in Bethesda Maryland, just minutes northwest of the heart of downtown Washington, DC. It features curved, faux-stone arches reminiscent of an Italian villa with lush greenery overlooking a spacious outdoor covered patio.

The eatery's mission is to provide good food at a good value. The menu features traditional Tuscan and Piedmontese dishes such as veal scaloppini in a black truffle sauce, veal osso buco, and warm baby octopus salad with potatoes, string beans and black olives. The wood-burning oven, visible to diners, is used to bake the variety of breads served in the restaurant.

Signature dishes include the delicate capellacci with ricotta cheese and herbs, butter and sage; spinach pappardelle with Long Island Duck sauce and the ever-popular favorite cavatelli with broccoli rabe, sausage and tomato.

Desserts offered include zuccotto (a wedge cut from a dome of thin sponge cake with chocolate cream and hazelnut whipped cream); poached pear in a Chianti wine sauce, and a rich, velvety tiramisu made from the chef’s own family recipe.

An impressive and ever-expanding wine cellar features excellent Italian and American wines personally chosen by the chef to compliment the menu.

 



Location

4871 Cordell Avenue
Bethesda, MD 20S14
Tel: (301) 654-8333
Fax: (301) 654-8874

Hours of Operation:
Lunch: Monday-Friday 11:30am-2:00pm
Dinner: Monday-Thursday 5:30pm-10:00pm,
Friday and Saturday 5:30pm-10:30pm
Sunday 5:00pm-9:30pm

 



Reviews

Chef Francesco Ricchi is serving something rare in Bethesda's thicket of restaurants; serious Italian cooking, food that resonates with his Tuscan expertise. He honors Italian simplicity but sends it in new directions. For starters, he serves proscuitto with fried bread; a delicate warm salad of octupus, potato and olives; and balsamic-dressed endive dramatically presented in a cuff of crisply baked Parmesan. Even better, start with a pasta--cappellacci, or tortelloni made with and stuffed with asparagus--or a classic risotto.

Don't dismiss the heartiest of entrees, osso buco. Fish entrees change daily, perhaps featuring halibut with baby artichokes in a red wine sauce, or rockfish with diced tomatores and olive oil. A baby chicken is very moist, very brown and very spicy from its peppery, tangy marinade. Rabbit loin is rolled like a pinwheel with green chard and red proscuitto. And there is lamb cut into T-bones and grilled with more of those baby artichokes.

Desserts run to elaborate creamy creations, most notably the zuccotto--a wedge cut from a dome of thin spongecake, chocolate cream and nutted whipped cream.

Reprinted from "The Washington Post Magazine's , Annual Dining Guide",
by Phyllis C. Richman, dated October 19, 1997
.



Menu

Dinner Menu

ANTIPASTI

COCCOLE CON IL FORMAGGIO
$7.95

Fried Sour Dough Bread with Soft Italian Cheese

PROSCIUTTO CON IL PAN FRITTO
$8.95

Thin Slices of Prosciutto with Fried Bread

BRUSCHETTA TRICOLORE
$5.75

Toasted Slices of Bread Topped with Broccoli Di Rabe, Cannellini Beans and marinated Tomato with Basil and Olive Oil

INSALATA TIEPIDA DI POLPO CON PATATE ED OLIVE NERE
$7.50

Warm Octopus Salad with Potato and Black Olives

CALAMARI IN ZIMINO
$6.95

Braised Calamari with Swiss Chard and a touch of Tomato

GAMBERI PICCANTI CON PASSATO DI CECI
$8.95

Puree of Chickpeas Topped with Sauteed Spicy Shrimp

CARTOCCIO DI PORTOBELLO
$8.95

Portobello Mushroom with Roasted Garlic, Shallots, Tomato Filet, Basil and Parsley Baked in Papilotte

PUREA DI FAVE CON ISALATA DI PISCIACANI
$6.95

Fava Bean Puree Topped with Sauteed Dandelion and Extra Virgin Olive Oil


INSALATE

INSALATA DI CAMPO
$5.95

Salad of Field Greens

INSALATA DI FINOCCHIO E POMODORI ARROSTITI
$6.25

Fresh Fennel Salad and Oven Roasted Tomatoes

INSALATA DI INDIVIA AL PARMIGIANO CROCCANTE
$6.95

Salad of Endive and Crispy Parmesan Cheese


CONTORNI

CIME DI RAPE SALTATE
$5.75

Sauteed Italian-Style Broccoli Rabe with Olive Oil and Garlic

FAGIOLI ALL'OLIO
$4.75

Braised Cannellini Beans Dressed with Extra Virgin Olive Oil

PUREA DI PATATE GRATINATA
$3.75

Garlic Potato Puree

VEGETALI MISTI ALLA GRIGLIA
$4.00

Grilled Mixed Spring Vegetables


PASTE

CAPPELLACCI DI RICOTTA E ERBETTE AL BURRO E SALVIA
$12.95

Cappellacci with Ricotta Cheese and Herbs, Butter and Sage

TORTELLONI DI VITELLA ALLA BOLOGNESE
$13.95

Veal Stuffed Tortelloni with Bolognese Sauce

CRESPELLA DI VITELLO ARROTOLATA
$12.95

Rolled Crepe with Veal Stuffing

LINGUINE DI MARE
$15.95

Linguine with Shrimp, Squid Scallops, Clams and Mussels

PAPPARDELLE AL CONIGLIO
$13.95

Homemade Wide Noodles with Rabbit Sauce

TAGLIERINI AL LIMONE
$10.95

Homemade Thin Noodles with Creamy Lemon Sauce

TAGLIATELE AI FUNGHI
$14.95

Classic Noodles with Wild Mushroom Ragout

PENNE ALL'ARRABBIATA
$10.95

Penne Pasta in a Spicy Tomato Sauce

CAPELLINI AL POMODORO FRESCO E BASILICO
$10.95

Angel Hair Pasta with Fresh Tomato and Basil

CAVATELLI CON BROCCOLI, SALSICCIA E POMODORO
$14.95

Homemade Cavatelli with Broccoli, Sausage and Tomato

RISOTTO DEL GIORNO
$16.95

Risotto of the Day


PIETANZE

SCALOPPINE ALLA NORCINA
$17.95

Veal Scaloppini in a Black Truffle Sauce with Garlic and Mashed Potatoes

SELLA DI CONIGLIO RIPIENA CON PEPERONATA
$14.95

Loin of Rabbit stuffed with Prosciutto and Swiss Chard, served with Stewed Peppers

GALLETTO ALLA DIAVOLA CON POLENTA ALLA GRIGLIA
$14.95

Baby Chicken Marinated in a Spicy Sauce served with Grilled Polenta

PAILLARD DI POLLO ALLA GRIGLIA CON VEGETALI ALLA GRIGLIA
$13.95

Grilled Chicken Paillard with Grilled Vegetables

OSSO BUCO CON NIDO DI CAPELLINI CROCCANTE E GREMOLATA
$16.95

Braised Veal Osso buco in White Wine Sauce topped with Crunchy Angel Hair

FILETTO SALTATO CON MELANZANE E POMODORI
$19.95

Sauteed Filet of Beef with Eggplant and Tomato in a light Gorgonzola Cheese Sauce

NODINI DI AGNELLO ALLA GRIGLIA CON CARCIOFI IN UMIDO
$19.95

Grilled Lamb T-Bone Chops served over Braised Artichokes

BISTECCA DI MAIALE MEDICEA CON POLENTA MORBIDA
$16.95

Roasted Pork Chop in a Sauce of Balsamic Vinegar, Raisins and Pinenuts served over Soft Polenta




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