WASH January 2012 : Page 80
best t h e dish of f o od CIAO Down Italian chef Enzo Fargione has never played by the rules. At a time when even the most revered, classically trained chefs are waving the white flag at tablecloths and converting to the convenience of fast-casual dining, Fargione is doubling down on fine china. nearly two years after departing Teatro Goldoni to launch his own space, Fargione has just opened downtown’s regal, but whimsical Elisir (elisirrestaurant.com). “This area needed something special. There are a lot of fast-paced, low-key restaurants that are all really good,” Fargione explains, “but not for an excellent meal.” Special occasions aside, the self-admitted kitchen addict also aims to be all-inclusive, hosting bistro lunches and an à la carte dinner menu of signatures like branzino carpaccio, which appears in a cigar box that unveils a fragrant plume of smoked applewood when opened. “The sleeper neighborhood for 2012 is Georgetown . The waterfront will really take off with good food this year and interesting chefs with unique concepts will crush it.” — John AsAdooriAn, President of AsAdooriAn retAil solutions TOAST the News Napa and Bordeaux have nothing on Virginia, now that RdV Vineyards (rdvvineyards. com) has joined the swigging scene. Owner Rutger de Vink brought over master winemakers from France to ensure the best quality wine from the Delaplane Estate, which formally launches in April, but will soon be open for by-appointment tours. In the meantime, join the winery’s mailing list for dibs on the hearty, Bordeaux-style signature RdV wine and the juicier, more affordable merlot-based Rendezvous. 80 | | Jan/Feb 2012 portrait oF enzo Fargione by greg powers, georgetown image by ben tankersley; rdv vineyards by JenniFer marie
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