This Northern Italian classic benefits from Caffe Abbracci's commitment to fresh, hand-rolled pasta and impeccable seafood sourcing. The linguine is tender without being soft, coated in a light white wine and butter sauce that lets the briny clams shine. Reviewers consistently call this out as a standout preparation.
Tips from diners
Ask your server for this — it's a consistent menu item and a reliable order that showcases the kitchen's pasta technique.
The carpaccio is sliced so thin it can be cut with a spoon — a hallmark of precision butchering. The beef is likely sourced from a premium supplier and prepared moments before service. The accompaniments (citrus, capers, good olive oil, aged Parmigiano) are restrained and classic, letting the beef's flavor lead.
Tips from diners
This is an appetizer, not a main — it arrives as a few delicate slices. Savor it as an opening statement about the kitchen's care with ingredients.
A classic Northern Italian preparation that showcases the kitchen's attention to the slow cooking of rice. The risotto should be creamy and flow slightly on the plate — this one achieves that balance. The saffron flavor is present but not dominant, with the butter and cheese providing richness. Some reviewers note the risottos at Caffe Abbracci can be 'serviceable but without spark,' so quality may vary.
Tips from diners
Risotto is best eaten immediately — if you're planning to linger, consider pasta instead. Risotto hardens as it cools.
Not always on the menu, but available on request. The veal is pounded thin and breaded lightly, pan-fried to golden brown, then topped with fresh tomato sauce and melted mozzarella. The kitchen treats this simple preparation with the same care as more elaborate dishes — the veal is tender, the sauce is balanced, and the result is satisfying without heaviness.
Tips from diners
This isn't on the menu, but ask if the kitchen can prepare veal any way you want. They're accommodating with off-menu requests and have the ingredients on hand.
A straightforward steakhouse-style preparation that fits Caffe Abbracci's broad menu. The sirloin is sourced from quality beef suppliers and grilled over high heat, served with seasonal vegetables. It's not the main event here (pasta and seafood are the draw), but it's executed competently for diners who prefer red meat.
Tips from diners
A solid protein choice if you're not in the mood for pasta. Pair with a full-bodied red wine from the Italian wine list.
Founded by Nino Pernetti in 1989, Caffe Abbracci has served three U.S. Presidents and two Supreme Court justices. Following Pernetti's passing, his daughter Tatiana continues the tradition of greeting guests by name. The restaurant sources guanciale from a specific Umbrian producer, a detail that exemplifies its commitment to ingredient-level authenticity. AAA Five Diamond and Mobil award recognitions reflect decades of consistent execution.
Book ahead, especially for dinner. The dining room is intimate and fills with business diners and couples. Lunch is more flexible but still recommended.
The restaurant's history with presidents and diplomats means it's a power-lunch destination. Service is polished but warm — staff will remember your name if you visit regularly.
The Italian wine program is strong and fairly priced. Ask your server for recommendations pairing with pasta dishes — they know the list well.
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