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Tosca chef turned restaurateur Massimo Fabbri is bridging past and present at newcomer San Lorenzo by serving a pasta synonymous with the power dining crowd.
The menu for the new Shaw restaurant, scheduled to open on Monday, June 25, features a pappardelle billed as a “Tosca-style rabbit ragu” flavored by white wine, herbs, and olive oil. Nearly a decade ago, the Washington Post reported how lobbyists in D.C. decided the fate of the rest of the world at the Penn Quarter restaurant “over carrot-flavored pappardelle with a rabbit ragu in a white wine sauce and fresh thyme” in a piece titled “Lunch at the ‘Power Section.’’
It remains to be seen whether this latest iteration is a carbon copy of said dish or a loving tribute. But patrons should expect to encounter some type of broad noodle with a rabbit sauce.
In addition to the iconic pappardelle, San Lorenzo’s menu includes: a half-dozen antipasti plates ranging from tuna carpaccio with hearts of palm, and roasted squid with shaved Brussels sprouts to deep-fried squash blossoms with truffled goat cheese; pasta dishes such as guitar-shaped chitarra with garlic-basil tomato sauce, taglierini with morel mushroom ragu and clams, as well as cheesy risotto freshened by mint and green peas; and entrees such as sauteed scallops with pureed fava beans, and roasted pork ribs with cannellini beans.
Dessert offerings include creme fraiche panna cotta with strawberries, chocolate-mascarpone cheesecake with pistachios, and rotating flavors of gelato and sorbetto.
San Lorenzo is projected to operate from 5:30 p.m. to 10:30 p.m., Monday through Thursday, from 5 p.m. to 11 p.m. on Friday and Saturday, and from 5 p.m. to 9 p.m. on Sunday.
Status: Scheduled to open on June 25. 1316 Ninth Street NW; website.
