It is 2015 and we have just celebrated 26 years at the helm of the DC restaurant scene! My 18 years in the Tuscan countryside fueled the passion, authenticity and the magic for i Ricchi that has earned us accolades and awards such as the Hottest Restaurant in Washington and One of the Best Italian Restaurants in the World. In an age of constant change and innovation, we deliver what people expect of an Italian dining experience: comforting, authentic, quality food. With a wine list that is 100% from Italian wineries, a wood-burning hearth that produces the signature taste of the Tuscan grill, and our updated twists on classic recipes, you will leave with an appreciation for the rustic country food of Italy. From the food, to the frescos on the walls, the original terracotta floors and antique olive oil urns, we want to transport you to Tuscany even if just for a little while.
Join us for a week of happy hours on the piazza! From Monday, August 17 – Friday, August 22, join us for 1/2 priced drinks on the patio from 5-7pm. Plus, on Monday and Tuesday, enjoy free appetizers from 5-7pm. We hope you will join us for lunch or dinner August 17-22 for DC Restaurant Week to enjoy a special 3-course menu and flight of wine. Visit the events page for more details!
We’re celebrating Restaurant Week August 17-22 with $22 3-Course Lunches, $35 3-Course Dinners, and a $12 flight of wine!
Enjoy these delicious summer starters from our Restaurant Week menus:
Heirloom tomato caprese with mozzarella, balsamic reduction and basil, sweet corn risotto with thyme, mascarpone, and olive oil, chilled watermelon and tomato gazpacho with Maine scallop crudo, cucumber, and chive oil. Entrees include delicious grilled pork tenderloin, mountain trout and gulf shrimp. Check out the full lunch menu and the full dinner menu. We’re featuring 3 wines for $12 from One Hope Wines – a portion of product sales are donated to important charities. Visit the Events page for more details. Call us to make your reservation!
Celebrate Independence Day with a Sagra della Porchetta
(Italian Pig Roast)
i Ricchi has crafted a delicious menu and we’re pairing it with Italian Craft Beers from Birra Perugia, courtesy of Via Umbria!
Thursday, July 2, 5:00 – 9:00
Early Bird Tickets are $18.00 and include all food plus beer tastings.
Tickets after July 1 or at the door are $25.
Roasted suckling pig
i Ricchi’s house-made sausage
Croxetti pasta with basil pesto
Featuring Tastings of Alessandro Anfosso’s oils and spreads:
Ligurian EVOO, olive spreads, artichoke spread,
walnut sauce, sage spread
Italian Craft Beer Tasting from Birra Perugia
Red Ale, Classic IPA, Chocolate Porter, Calibro7
1 1/2 blocks from Dupont Circle Metro.
Free Valet Parking.
If you’ve been keeping abreast of the last few eNewsletters, you’ll have seen that we’ve covered a months worth of liqueurs. Each of these has its place not only in the bartender’s shelf, but during the course of a meal.
Our first liqueur is Amaretto DiSaronno, a creation that was allegedly created as a reward from a model to a painter who used her as the model for the Virgin Mary. This all happened for the monastery at Saronno.
While it can be imbibed by itself, the most common use of Amaretto is in an amaretto sour. Simply pour one and a half ounces of Amaretto and top with Sour mix. Other drinks include:
- 2 oz amaretto almond liqueur
- 3 oz orange juice
- 3 oz club soda
- 1 dash grenadine syrup
Fill a tall glass with crushed ice. Pour the amaretto over the ice then slowly add the orange juice and top with club soda to form layers. Add a dash of grenadine and garnish with a cherry and orange slice.
- 3 ounces Disaronno
- 2 ounces milk
- 2 scoops vanilla ice cream
Place all ingredients in a blender with a cup of crushed ice. Blend until smooth.
- 1 1/2 oz amaretto almond liqueur
- 1/2 oz lime juice
- club soda
Pour amaretto and lime juice over ice in a collins glass. Fill with club soda and serve.
The next liqueur on our tour of Italian liqueurs is Galliano. This liqueur was named after the famous officer of the first Italo-Ethopian War. It is said that his small brigade held the line against insurmountable odds. It’s known for being a long, thin bottle, usually placed at the back of the bar display.
Sloe Comfortable Screw Against the Wall
- 1 oz vodka
- Half ounce Sloe Gin
- Half ounce Southern Comfort
- Fill with Orange Juice
- Float (using the underside of a spoon) half ounce of Galliano
Combine ingrediants, float galliano. Note that there are many variations and additions. Some include a “screw with a bang”, which adds a half ounce of overproof rum (Bacardi 151), a screw “against a cold, hard wall”, which includes making the drink over ice with overproof rum and the “screw with a kiss”, with a half ounce of the aforementioned Amaretto.
Campari is a household name in Italian liqueurs, not only as it’s the name of the company that produces numerous aperitifs, but also due to it’s namesake drink. Campari is best served as an aperitif, or a drink to be imbibed before eating, thus spurring digestion.
- 1 oz Campari
- 2 oz pomegranate juice
- 2 ounces grapefruit juice
- Grapefruit twist for garnish
Fill a cocktail shaker with ice, then add Campari, pomegranate juice, and grapefruit juice. Shake well. Strain into a chilled cocktail glass and garnish with grapefruit twist.
- 1 1/2 ounces gin
- 3/4 ounce fresh-squeezed lemon juice
- 1/4 ounce Campari
- 1/4 ounce Cointreau
Pour ingredients into a cocktail shaker, fill with ice and shake well for 10 seconds. Strain into a chilled cocktail glass; garnish with a lemon twist.
Galliano Root Beer
- 1-2 oz Campari
- tablespoon brown sugar
- orange juice
Prepare the drink in a tall glass. Place orange and brown sugar in the glass and crush to a pulp. Add crushed ice. Add the Campari and orange juice, and gently stir. Garnish with a red cherry.
Aperol, another Campari brand, is Campani’s younger sibling. While an orange liqueur, Aperol is just as sweet as Campari, but with less alcohol.
- 1.5 oz bourbon
- 1 oz Aperol
- 1/2 oz lemon juice
- Dash Angostura bitters
- Soda Water
- Lemon wheel and mint for garnish
Combine first four ingrediants. Shake that all up hard, then strain it into a tall glass with ice. Add 2 ounces of soda, and garnish with a lemon wheel and mint sprig. Pro tip: Gently slap that mint on your hand a few times to release its aromatic oils before using it to garnish.
- 1.5 oz Cachaca (Boca Loca)
- 1.5 oz Aperol
- 1.5 oz Sweet Vermouth
- Lemon – peel, for garnish
Stir cachaca, Aperol and sweet vermouth with ice in a mixing glass.
Strain into a rocks glass full of ice.
Garnish with a lemon twist.
Note: Cachaca is the brazilian take on rum. If cachaca is unavailable, a premium white rum can be substituted.
- 2 oz Reposado Tequila
- .5 oz Dry Vermouth
- .5 oz Sweet Vermouth
- .5 – 1 oz Aperol
- Dash of Angostura Bitters
- Garnish with lemon peel
Combine ingrediants into a shaker, shake and strain into a chilled glass. Garnish. Your mileage may vary, and you may want to adjust the levels of tequila and aperol based on tastes.