Time Out says
If carbs are the star at this new pasta house in Cleveland Park, Fabio Trabocchi is the director. The chef of the much heralded (and pricey) Fiola and Fiola Mare takes a casual approach to his dishes, though the same quality remains. Like most classic Italian plates, the ingredients are few but pack a punch. Take the rigatoni arrabbiata, a dish simply made with roasted tomatoes, spicy Calabrian chili and basil. Wines are plenty and varied (many with an Italian accent, as you’d expect) and the entrées change seasonally.