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A New Chef
When Executive Chef Massimo Fabbri decided to leave Ristorante Tosca to run the kitchen of Posto, the 14th St. restaurant that he co-owns with DC restaurateur Paolo Sacco, it didn’t take long for Sacco to determine whom he wanted to become the new Executive Chef at his acclaimed downtown Italian restaurant, Tosca – a gastronomic gem on F St NW for the past 14 years. Sacco turned to Posto’s former Chef de Cuisine, Matteo Venini, who had actually started his culinary career in the US as a Sous Chef to Massimo Fabbri at Tosca. Venini had left Posto last year to pursue an Executive Chef position at a restaurant in National Harbor, but he didn’t find it fulfilling, as he couldn’t be as creative in the kitchen as he really wanted to be...
Though some of Tosca’s favorite dishes still remain on the menu, they are now tweaked and presented in a little different way. For example, Chef Fabbri’s Rabbit Ragu with Carrot Pappardelle pasta has now become Chef Venini’s Scialatielli (a long square-sided spaghetti) with hickory farm rabbit ragu, white wine sauce, and thyme...