Graffiato’s chef and owner, Mike Isabella, is no stranger to fame. He competed tirelessly on the sixth season of “Top Chef” and “Top Chef All-Stars,” and this year, took home top honors as the winner of
Food & Wine magazine’s Best New Chef in the Mid-Atlantic. Chef Isabella made a name for himself working at the Jose Andres’ Zaytinya, as well as restaurants in New York, Philadelphia and Atlanta.
Now at Graffiato, Isabella’s 130-seat eatery located behind the Verizon Center, Italian cuisine influenced by Mediterranean and Latin flavors dominates the menu and draws crowds. Cozy up to the long wooden bar for dishes like hand-cut pasta with olive-oil poached tomatoes and basil, a “Porky’s Revenge” pizza with sopressata, pepperoni, sausage, tomato, and stracciatella and Isabella’s signature peperoni sauce. Pair Isabella’s signature small plates, pizzas and pastas (all made with seasonal ingredients) with a Tuscan Sangiovese or chardonnay from the extensive wine list.
McLean Robbins, Gilt City Editor
“The pizza is terrific, combining the best qualities of the authentic Italian ideal (a sense of proportion and balance, high-quality ingredients, cleanness of detail) with the best qualities of the New York/Philly/Jersey model.” (Washingtonian)
“It is absolutely fantastic. Everything was delicious. And the best part: they have prosecco on tap.” (WRQX)
“Isabella hasn’t totally abandoned his Zaytinya roots. But ultimately it’s the Italian flavors that shine the most bright, and sometimes the simplest dishes can be the most rewarding.” (dcist.com)
Chef Mike Isabella got his professional start in Philadelphia, sharpening his knives at Jose Garces’ El Vez, Marcus Samuelsson’s Washington Square and a host of Stephen Starr restaurants. From there, he moved to Atlanta, where he mastered Greek cuisine at famed seafood restaurant Kyma.
Before appearing on “Top Chef All-Stars,” where he made it to the final round, he served as executive chef at José Andrés’ Zaytinya.
Selected Lunch Menu
Hand-Cut Spaghetti
olive oil, poached cherry tomatoes, basil
Roasted Chicken Breast
potatoes, asparagus, ricotta salata, spicy pesto
Atlantic Striped Bass
potato, smoked eggplant, pine nut relish
Caesar Salad
cream cheese croutons
Broccolini
spicy pepper relish, walnuts, feta
Asparagus
pancetta, egg
Beverages
Craft Sodas
seasonal collection
Chardonnay
Josh Cellars, 2009, North Coast, CA
Sangiovese
Donna Laura "Ali", 2009, Tuscany, IT
Peroni
Italy
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