Tosca

The story

Crafted with passion, served with love

Time-Honored Northern Italian Cuisine in the Heart of DC

Ristorante Tosca occupies a handsome room on F Street NW, a few blocks from Metro Center, where it has built a reputation as one of Washington's most serious destinations for Northern Italian cuisine. Gambero Rosso, the authoritative Italian food and wine guide, awarded Tosca 2 Forks in 2025 — a mark of distinction that reflects both the kitchen's technical command and the warmth of its hospitality.

The dining room itself sets the tone immediately: Italian tilework, a white marble bar, and warm brass and wood create what the restaurant describes as "a breath of freshness with a light, bright feel." A splashier lounge with floral wallpaper anchors one end of the space, while semi-private seating options and a dedicated private dining room make Tosca equally suited to a quiet weeknight dinner or a significant celebration.

The Menu

The seasonal menu is rooted in Northern Italian tradition and built around local produce, farm-raised proteins, and fresh house-made pastas. Starters range from San Daniele Prosciutto served with a blueberry and rosemary schiacciata to a Hamachi Carpaccio and Tuna Tartare with finger lime and datterino tomato. The pasta selection is a particular strength: Garganelli made with 30-yolk "quill" pasta arrives with seasonal mushrooms, truffle pesto, and Parmigiano Reggiano, while Agnolotti del Plin are filled with braised beef, chicken, veal, and Parmigiano, finished with farm butter and spinach purée. Main courses lean on quality sourcing — grilled sustainable Branzino with pappa al pomodoro and salsa verde, a Veal Tenderloin with white asparagus Parmigiana and pistachio fonduta, and a Painted Hill Farm Striploin Tagliata with mushroom ragù and red wine demi. An award-winning wine list, featuring both American and Italian selections, runs alongside the food, and a five-course tasting menu is available for the whole table when you want to let the kitchen lead.

Washington Post critic Tom Sietsema, reviewing Tosca after its refresh, singled out "some of the most arresting Italian appetizers in the city" and wrote of food that "prompts little whoops of pleasure and encourages discussion" — a fair summary of what the kitchen consistently delivers.

The Chef's Table

The most distinctive option at Tosca is the Chef's Table, a seat for four to six guests positioned directly inside the kitchen. The chef designs a custom six-course menu for each party — appetizers, pastas, risotto, seafood, meat, and dessert — while a sommelier pairs each course with wine. It is a format that rewards curiosity: guests are close enough to the line to ask questions, watch technique, and understand exactly how each dish comes together. The experience is available Monday through Friday for dinner, at $175 per person before beverages.