Authentic Tuscan Kitchen
1220 19th Street NW, Washington, DC 20036 | (202) 835-0459
  • Woman-owned and operated, Chris Ricchi is a pioneering and highly respected chef and entrepreneur in the restaurant industry. Read her story here.

  • With its original location in the hills outside of Florence, Trattoria i Ricchi was the first restaurant to bring authentic Italian cooking from Tuscany to the sophisticated diners of DC. Learn about this extraordinary culinary journey, because the story is as good as the food.

Want to experience our amazing food at home? CLICK to see our out our Food Club offerings

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Winter Restaurant Week and it’s time to eat! Jan 13-18,2020

Cooking has always been a love language. Those of us of Italian heritage know that very well. That’s why, whenever we would go to our grandmother’s / Nonna’s / (in my case) Nanny Russo’s house, we would be showered with dish after dish of the most incredible food, aka….LOVE. Maybe that explains why, when I can, I want to cook for my grandchildren. They understand the language. That is very evident by their response to our Sunday night dinners together. Not only does the food I prepare fill their tummies, it nurtures their spirits and reassures them that they are loved.

That also would explain why I own a restaurant – I get to feed people all the time! Nothing makes my heart swell more than talking to a departing customer who has enjoyed our food.

Restaurant Week, with it’s specially priced menus, offers people the opportunity to revisit i Ricchi or experience what we do for the first time. We want to offer our guests a range of dishes to showcase what we have dedicated ourselves to doing for over 30 years – artisanally prepared authentic recipes offered with an expression of care that nurtures the spirit as well. Christianne Ricchi

Feast of the Seven Fishes

Two American Women in an Italian Kitchen – Antinori Wine Dinner

It’s always a blessing to find someone with whom you share your greatest passion. To those of you who know me, it goes without saying, that passion revolves around the traditions of the Tuscan kitchen. Ever since I heard of Kim Wiss, Estate Chef of Antinori’s stunning vineyards in Napa Valley – ANTICA, I have been intrigued by her story. Southern girl, brought up in New Orleans, moves to Napa and then to Italy to work at renowned Florentine trattoria – Buca Lapi, Antinori’s wine bar – La Cantinetta, and then is personally tutored by Marchese Antinori himself. This women had my dream job!

So I had to meet Kim and invite her to cook with me here at i Ricchi. Italy, much like other countries around the world, is in danger of losing some of its most treasured culinary traditions, as people’s lives change and become more hectic. Enter two American women who fell in love with those traditions and who are devoting their careers to maintaining them.

Marchese Piero Antinori and his three daughters, Albiera, Alessia and Allegra (there are not only women in the kitchen, but also women in the vineyards!) bought the famous Atlas Peak property in Napa Valley in the mid 1980s and transformed it into ANTICA – a name derived from combining ANTInori and CAlifornia, blending Antinori’s traditions with Napa’s terroir.

Join Chef Kim and I as we prepare some of Marchese Antinori’s favorite dishes paired with his exquisite wines from their Italian and US properties. “Due Americane in Cucina” – Two American Women in an Italian Kitchen, Thursday, Nov 14, 2019 at 7 pm. Five courses – Five wines $120 (tax & tip exclude). Everyone will leave with a gift bottle of Antica Napa’s exquisite extra virgin olive oil!

TICKETS: Eventbrite – or CALL: 202.835.0459 (Remember – ALWAYS FREE VALET PARKING)

Restaurant Week August 12-17, 2019

It was the Fall of 2001, when I received a call from Alan Stillman, owner at the time of the newly opened Smith & Wollensky’s here on 19th St. It was a national catastrophe. What happened on September 11th had shaken us all to the core. No one felt safe enough to leave their home. There were public appeals (even from the White House) for people to go back out, travel, and conduct their lives as before. DC restaurants were suffering a 60% or more decline in sales. Alan said they had been organizing Restaurant Weeks in NY for years and offered to send his marketing team to help us do the same here in Washington. I reached out to a group of fellow restaurateurs and together we organized the first DC Restaurant Week in January 2002. Soon after, our local Restaurant Association took it over and has continued what we started, now twice a year, in August and January, when restaurants are in need of additional POSITIVE exposure.

I tell this story to first and foremost explain how much we (ownership AND staff) look forward to and are grateful for Restaurant Week especially now during the summer when Congress is not in session and business slows considerably. But, most importantly, to explain how we look forward to this week as a golden opportunity to open our doors to those who (for whatever reason) have not tried our restaurant. As most everyone will agree, there are a great number of restaurants and customers have countless options, including to stay home and “order in”.

i Ricchi is a small independent restaurant serving the community for over thirty years. In our American culture of always wanting to experience “the best new thing” a restaurant like ours is at a disadvantage. I speak to many young people who say they don’t dine with us because they think it is too expensive. In addition to all our special offers; Groupon, 50% Women’s Club Tuesdays, etc., we look forward to Restaurant Week to welcome everyone and view this as targeted marketing to those who are interested in what we do.

Restaurant Week offers are a great deal. The promotional prices of $22 lunches and $35 dinners have remained the same for many years notwithstanding increases in the cost of doing business in DC. For those of us who must stay in the city for work during the summer, Restaurant Week offers a great opportunity for a fantastic staycation.

To make things even more fun, this year we are offering an added perk for all those who order our special Restaurant Week menu. We are pleased to start serving Illy’s cold brew nitro infused coffee. Believe me, you have never tasted coffee like this. It is a richer tasting and effervescent experience. When coffee gets hot, it tends to get bitter. By steeping the coffee in COLD water for an extended time (+/- 12 hrs) you create a “sweeter”, smoother product. With the totally fun addition of natural nitrogen, it changes the mouth feel or texture, highlighting flavors and creating a thick, cold “crema”