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A New Chef
When Executive Chef Massimo Fabbri decided to leave Ristorante Tosca to run the kitchen of Posto, the 14th St. restaurant that he co-owns with DC restaurateur Paolo Sacco, it didn’t take long for Sacco to determine whom he wanted to become the new Executive Chef at his acclaimed downtown Italian restaurant, Tosca – a gastronomic gem on F St NW for the past 14 years. Sacco turned to Posto’s former Chef de Cuisine, Matteo Venini, who had actually started his culinary career in the US as a Sous Chef to Massimo Fabbri at Tosca. Venini had left Posto last year to pursue an Executive Chef position at a restaurant in National Harbor, but he didn’t find it fulfilling, as he couldn’t be as creative in the kitchen as he really wanted to be...
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NEW DISHES
Though some of Tosca’s favorite dishes still remain on the menu, they are now tweaked and presented in a little different way. For example, Chef Fabbri’s Rabbit Ragu with Carrot Pappardelle pasta has now become Chef Venini’s Scialatielli (a long square-sided spaghetti) with hickory farm rabbit ragu, white wine sauce, and thyme...