Food Club & Special Offers
For more information about the i Ricchi Food Club please click here.
- Fashion Show
Join us on May 22nd at 3:30pm for a fashion show fundraiser to benefit the Miss America Scholarship Organization on the Piazza! The candidates from this year’s Miss District of Columbia Scholarship Organization will be modeling the latest designer gowns from Signature. There is no admission fee for this event. Join us for a to support these young women. Socially distancing will be in place and we will be adhering to all CDC and DC guidelines.
Reserve a table: 202-835-0459.
- Food Club: May 4-9
Presenting: Spaghetti Westerns & Tuscan Cowboys
The original cowboys were Italian! Oh yes they were! The Butteri of southern Tuscany have been an intrinsic part of the Maremma area for centuries, riding and roping long-horned cattle on horseback. Maybe that explains, in part, why Italians have always been intrigued with the American West.
The Good, The Bad and The Ugly, recognized as one of the top ten films of all time, was an Italian-made Western, emblematic of the widely popular genre of movies directed by Italian, Sergio Leone, in the 1960s and 70s that were ultimately dubbed “Spaghetti Westerns.” They were a stark depiction of the Old West, featuring characters who possessed both heroic and villainous traits, the most prominent being “The Man with No Name” portrayed by Clint Eastwood.
This week’s menu is inspired by simple, straight-forward foods that could have been eaten in the marshes of Maremma or on the Plains of the American West.
- Chef Chris Ricchi featured by the Women Business Collaborative
Chef Christianne Ricchi was featured by the Women Business Collaborative. The feature presents Chef Chris’ perspective on the ongoing Covid-19 pandemic and how she has managed i Ricchi during this time.
- Food Club: April 27 – May 2
It’s A Roman Holiday!
The iconic Academy Award winning movie, Roman Holiday, helped to position post-war Italy as a mecca for film, fashion and modern culture. A story of a nemph-like princess, played by Audrey Hepburn, it recounts her one glorious day on the lam in Rome. The 1950’s viewer is introduced, possibly for the first time, to the seductive Eternal City through her experiences — like riding on a run-away Vespa, dancing in a piazza, sitting at a sidewalk café or enjoying a gelato on the Spanish Steps.
But you can’t talk of Rome without celebrating its food. To taste true Roman cooking, it is essential to eat in it’s small “osteria” or “trattorie.” Our menu this week highlights some of Rome’s most beloved and popular dishes – dishes that you will find in most every Roman Trattoria today.
Will you join us for dinner and a movie — and escape with us to Rome?
- Food Club: April 20-15
Renaissance Masters and Food
Italy boasts some of the longest living citizens in the world. A crucial reason is the Italian diet with its roots in the past. Much like today, food was the cultural center of life in Renaissance Italy. It played an important role in religious holidays and family celebrations and relied heavily on the use of seasonal ingredients. The Italians had some of the best chefs and cooks in Europe at the time.
This week’s menu is an interpretation using ingredients that Italians most certainly enjoyed in the early 16th century, including many fresh aromatics.
- Celebrate Mother’s Day at i Ricchi
Festa della Mamma
Mother’s Day Sparkling CelebrationSunday, May 9, 2021
Reservations: 202-835-0459Antipasti
(choice of one)Spring Salad
celery hearts, apple, hazelnutsAnise Cured Salmon
tarragon aioli, haricots verts, potato & Castelvetrano olivesCaprese
assorted tomatoes, fior di latte mozzarella, basil, evooAsparagus Fiorentina
eggs mimosa, balsamic vinaigrettePrimi
(choice of one)Fresh pea soup
mint mascarpone, thyme croutonsPasta al forno
baked rigatoni, rosemary ham, zucchini, peas, mozzarella & parmesanCapellini
fresh tomato & basilLobster risotto
prosecco & parmesanSecondi
(choice of one)Eggplant parmesan
Chicken scallopine
lemon & capersPan seared Maine scallops
wild mushrooms, ricotta gnocchi, parsley butterBoccadoro
creamy white polenta, parmesan carrotsDolci
(choice of one)Panna cotta
balsamic strawberries, cracked black pepperTorta della Nonna cream
pine nut tartCream filled chocolate profiteroles
Frutti di bosco sorbetto
with mixed spring berries$79 *exclusive tax & gratuity
*children under 12 yrs a la carte available - Food Club: April 13-18
Lombardia: Where it all Began
Over the past year, many have asked why did Italy, and particularly northern Italy become the epicenter of Coronavirus. There are several theories as to the when and why, but it seemed to have been the perfect storm of coinciding factors.
Despite all this, Italians have a truly unique take on life– maybe because they have suffered so many hardships through time, they have mastered a fundamental understanding of what really matters. It is because of the value Italians place on family and their traditions that it is easy to understand why the art of cooking and then congregating around the table has been fundamental to their survival in this unprecedented difficult time –especially in the hardest hit region of Lombardia. Their comfort food will most certainly be prepared with recipes past down from generations utilizing products that are grown and produced close to home.
This week’s menu showcases some of the most beloved ingredients and recipes from this complex and diverse region.
- Food Club: April 7-11
Waking Up – Springtime in Florence
Isn’t it amazing how just a few notes of an old song can bring you back to a place you haven’t been in years? When thinking about this week’s menu, highlighting the first new vegetables of spring, I kept hearing the lyrics of an old popular Florentine tune – recounting the spectacular beauty of Spring’s awakening in Le Cascine, Florence’s Central Park.
This week’s menu highlights Florentine Spring rituals and ingredients Italian cooks are beginning to find in their local markets and that most likely will be included on their Spring tables.
- Food Club: March 30 – April 4
Happy Florentine New Year, Dante
“Buon Capodanno / Happy New Year” could be heard again in the streets of Florence last week. The traditional Florentine New Year always has been celebrated on March 25, the feast day of the Annunciation.
To add to these festivities, last year, the Italian government announced the establishment of a National Dante Day or “DanteDi” to be observed annually on March 25. Dante Alighieri is considered the father of modern literature and perhaps the greatest poet of all time. He was born in Florence (Tuscany) in 1265 and died in Ravenna (Emilia Romagna) in 1321,making this year the 700th anniversary of his death. This week’s menu takes inspiration from both regions that were home to Dante.
- Easter Dinner at i Ricchi: Sunday, April 4, 2021
Join us for in person dining on the Piazza or at safely distanced tables indoors.
Reservations: 202-835-0459 or on OpenTable.
Serving from 2:00pm – 8:00pm.
$69 exclusive of tax & gratuity.Antipasto
(choice of one)
Smoked zucchini ribbons, burrata, parsley breadcrumbs
Spring salad, Italian greens, watercress, egg mimosa, roasted beets
Fritto misto di mare, shrimp, calamari, zucchini, fried lemonPrimo
(choice of one)
Mushroom ravioli, parmesan cream
Asparagus risotto
Capellini, fresh tomato, basilSecondo
(choice of one)
Roasted lamb chops, mint & lemon gremolata*
Hazelnut thyme crusted salmon*
Prosciutto sage wrapped chicken breast Saltimbocca*
*all served with Florentine Spring peas & prosciutto and Tuscan roasted potatoesDolci
(choice of one)
Chocolate silk Easter pie
Strawberry mousse, vanilla gelato, baked meringue semifreddo
Lemon sorbetto, blueberry coulis, fresh mint, pizzelle - Easter Dinner To-Go: Sunday, April 4th
Easter dinner is available for takeout on Sunday, April 4, 2021.
A beautiful festive spring menu that will invite a true Easter Celebration. Included in each order is a large foil-wrapped Italian chocolate Easter Egg!
4+ Course Menu ($69/person)
Includes a large foil-wrapped Italian chocolate Easter EggBurrata di Bufala
Grilled zucchini ribbons, buffalo burrata, parsley breadcrumbs, balsamic reduction
Ravioli ai Funghi
Mushroom-stuffed homemade ravioli in a parmesan cream sauceChoice of:
Herb-crusted Rack of Lamb with mint gremolata
or Hazelnut thyme crusted salmonPatate al Rosmarino
Roasted rosemary olive oil potatoesPiselli alla Fiorentina
Sweet peas with prosciutto and spring onionsEaster Chocolate Silk Pie
BONUS TREAT! Large foil-wrapped Italian chocolate Easter Egg
