Washingtonian Magazine
June 6.08.05

This café's lineup of wood-fired pizzas, panini, and salads make for an appealing light meal any time of day. Tops among the thin-crusted, wood-oven pies are spinach with red onion and portobello, and the Greco with sausage, feta, and kalamata olives. You can cobble together your own with toppings like caramelized onions, capers, asparagus, and goat cheese. Salads, such as arugula with bacon and caramelized almonds, become full meals with the addition of chicken or shrimp. Panini range from the smashing Italian, with Genoa salami, mortadella, fontina, and black olive spread, to earthy braised lamb with tahini and roasted red peppers. From the children's menu, the hot dog with melted mozzarella is a high for grown-ups, too. Drinks include house-made lemonade and iced tea, a couple of good draft beers, and wines by the glass and bottle. The brunch menu has at least one great find: spaghetti frittata made with sausage, spinach, mushrooms, eggs-and spaghetti. For dessert try the café glasse, a scoop of gelato in hot coffee with whipped cream and chocolate shavings.