Bibiana Osteria Enoteca

EAT

Chef Nicholas Stefanelli and Pastry Chef Doug Hernandez of Bibiana Osteria Enoteca - Washington, DC

1100 New York Avenue NW
Washington, DC 20005
(202) 216-9550
www.bibianadc.com
Hours: Mon-Wed 11:30am-2pm, 2:30pm-5pm, 5:30pm-10:30pm; Thurs-Fri 11:30am-2pm, 2:30pm-5pm, 5:30pm-midnight; Sat 5:30pm-midnight

2010 Rising Star Chef Nick Stefanelli is a veteran of cream of the crop of upscale Italian fine dining spots Maestro and Fiamma. These days if you peer through the cut-outs behind the bar you’ll see him balancing rustic regional dishes with French-inflected elegant creations at restaurateur Ashok Bajaj’s Bibiana. Roman flavor profiles like fava beans, fennel and mint abound in dishes like his Brown Butter Roasted Veal Sweetbreads, with Candied Lemon, Fava Beans, and Mint. Pastry Chef Doug Hernandez’s technique and execution may be classically French, but the inspiration is all Italy. The creamy, smooth, delicate mascarpone mousse of a deconstructed tiramisu beautifully offsets a bitter espresso anglaise and espresso-soaked biscuit.

Recommended Dishes:
  • Brown Butter Roasted Veal Sweetbreads, Candied Lemon, Fava Beans, and Mint
  • Squid Ink Spaghetti with Sea Urchins, Aglio, Olio, and Pepperoncini
  • Vanilla-Skewered Confit Pineapple, Hazelnut Dacquoise, and Rum Raisin Gelato
  • "Tiramisu”: Espresso Soaked Biscuit, Mascarpone Mousse, Dark Chocolate, Caramelized White Chocolate Powder, and Espresso Anglaise