Ian Martorana

Bibiana

Bibiana

Bibiana puts unique and modernized spins on classic Italian staples that will delight the diner—whether they prefer meat, seafood, or pasta—and the robust wine list ensures a pairing to compliment anyone's tastes. That, in concert with the modern and chic decor, helps Bibiana earn its place in Washington DC's fantastic Italian dining scene.

Diving into the specifics: My guest ordered the Panzotti Di Zucca: Squash ravioli, fig mostarda, pecorino-mint fonduta, and crumbled amaretti. I had a bite or two. It was smooth, light, and delicious. The ravioli was cooked well, and the squash was bright. The mix of pecorino and mint—herbal and cooling with a cheese that has bite—made for a fantastic cheese sauce.

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The ravioli was great, and my meal was just as good, albeit a sharp departure from bright, creamy pasta. I ordered the Bistecca Tagliata: Espresso rubbed Wagyu petite tender (medium-rare, obviously), spiced celery root, Matsutake mushrooms, and Bagnet Verd.

The Wagyu tenderloin was cooked perfectly, with a hard sear, to medium-rare perfection. The saltiness and meatiness of the steak paired well with the Bagnet Verd, a herbaceous and garlicky green sauce. The real star of the dish were the Matsutake mushrooms. I am personally not always a fan of mushrooms (although I will concede the more I cook with them, the more I like them), but these Matsutake mushrooms were divine. They had an earthy flavor and aroma, and were texturally pleasing as well.

As I mentioned before, Bibiana has a full wine list of whites, reds, and sparkling, by the glass, by the bottle, or somewhere in between. I am confident any diner can find a wine that will pair well with their meal.

The last thing I would mention about Bibiana is the service: It was impeccable. Our waiters were present without hovering and knowledgeable without being overbearing; they allowed the meal to flow and progress naturally. The food came out in an impressively timely manner, considering both my guest and I skipped appetizers of any kind. If you're in the mood for Italian in DC in a nice part of town, I would make a reservation a Bibiana