our sTory

Inspired by Northern Italy, Tosca offers modernized Northern Italian cuisine in a serenely beautiful setting.

Accented with natural wood and featuring dramatic glass wine displays, Tosca’s sleek environment consists of neutral monochromatic tones, interplaying with luxurious, rich fabric; and highlights an attention to detail that segues into a perfect dining experience.

Tosca sources only the freshest ingredients:  local produce, fresh house made pastas and farm-raised local proteins.   An imaginative talent, Chef Riccardo Rinaldi produces refined yet soulful dishes rooted in Italian tradition. Tosca’s seasonal menu consists of a variety of signature dishes, modern interpretations and creative desserts.

Tosca’s award winning wine list features American and Italian wines that complement the cuisine.


What more can we add…

Thank you to Eater DC for recognizing our fantastic Pre-Theater menu!

Eater Washington, DC - 12 Pre-Theater Specials that Deliver Deals at High-End DC Restaurants, February 2020 

"Tosca pulls off a bit of a magic trick...hiding in plain sight...a harmony of decadent flavors"

MICHELIN Guide's Point of view 2019

Tosca would like to thank the MICHELIN Guide for our most recent inclusion

"Tosca, an Italian mainstay where the power players eat - and eat well" (3 Star Review)

The Washington Post's 2017 Fall Dining Guide

Tosca would like to thank the Washington Post for the most recent 3-star review in the 2017 Fall Dining Guide

“potato gnocchi, sauced with goat cheese, are light as clouds and staged as if by Jackson Pollock, with splashes of beet juice on the canvas.”

Tom Sietsema, The Washington Post (April 2015)

“Chef brings inspiration from his homeland to Tosca including ravioli stuffed with the braised short ribs his grandmother taught him to make. You won’t find “red sauce Italian” on the menu because Northern Italian cooking focuses more on the finer things in life -- butter and cheese.”

Laura Hayes, Thrillist DC (July 2015)

“Tosca might be the most moving-and shaking restaurant in town…”

– Washington Post Magazine (Spring Dining Guide)

“[Tosca] remains virtually unchallenged as the premier destination for Northern Italian refinement”

– Washingtonian Magazine (100 Best Restaurants)

“It wasn't named after the opera, but given all the soaring notes on the menu, Tosca could have been…  The room, whose design incorporates the colors of stone and champagne, is cool and elegant, and the servers in their formal jackets go about their duties with flair.

– Washington Post Magazine (Annual Dining Guide)

"Tosca is my ready response to many dining queries, where to go for a formal business lunch? A fancy dinner before a show? A special occasion? This northern Italian Restaurant comes to the rescue with a spare but stylish interior and equally inviting food." 

– Washington Post Magazine (Annual Dining Guide)


This “high-end”, recently refurbished Penn Quarter Italian “continues to power along” with “bigwig lobbyists, politicians” and the “expense-account crowd” dining on its “outstanding” pastas and “excellent” fish while “rubbing elbows” with the regulars at its “great” bar; “gracious, old-school” servers enhance the “refined” mood that’s perfect for “client entertaining” or a “fancy date night.”

Ranked #7 in the Top 25 Restaurants in Washington DC

- Zagat – Washington DC (March 2015)






culinary experTs

Riccardo Rinaldi - Executive Chef


Riccardo Rinaldi grew up in the city of Montecatini Terme, in the picturesque Tuscan hills of Italy, known for its thermal springs.

Riccardo learned his respect for the land and for local ingredients from his father. He grew up surrounded by nature and fresh food; helping in his father's fruit and vegetable fields, olive groves, and vineyards. Riccardo's father grew all the family's produce and made his own olive oil and wine.

Riccardo went to culinary school at Ferdinando Martini, one of the top schools in Italy. While he was in school, he worked in an olive oil factory and also in several of his hometown hotels, honing his culinary craft.

Since he was a child, Riccardo always had a strong desire to come to the United States. When he came to Washington, DC in 2005, he joined the team at Ristorante Tosca as a line cook. He worked his way through every station to become the Chef de Cuisine at Tosca.

Riccardo left Tosca in 2015 to take the opportunity to work for globally acclaimed Chef Jose Andres at his Two-Michelin Star restaurant, Minibar. There, Riccardo worked as a sous chef, mastering some of the modern culinary techniques created by Jose Andres. At Minibar, he also developed strong relationships with some of the best local purveyors and farmers in the region. 

In September 2017, Riccardo returned to Ristorante Tosca as the new Executive Chef. He is committed to serving local organic produce, sustainable proteins, and the highest quality Italian specialties. Riccardo enjoys putting his creative spin on Tosca's Northern Italian menu.