Tredici Enoteca at The St. Gregory Hotel is now offering breakfast & bar service within the restaurant, and will officially open for dinner service on Monday, December 12th.
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| Multi-level feature of the restaurant |
"The Tredici Enoteca at The St. Gregory Hotel is a Mediterranean wine bar and restaurant located within The St. Gregory Hotel in the Dupont Circle neighborhood of Washington, DC. is somewhere that will gain immediate popularity, its easy to enjoy the space, which integrates the lobby and the restaurant into one, with an attractive bar that will fill, I'm sure, each evening. The renovations are just excellent and entering off of M Street its hard to see where the hotel starts and the restaurant begins.
I was fortunate to sit and chat with Executive Chef Carlos Aparicio, and try some of the menu items. The Israeli Couscous was light and flavorful, a perfect lunch or starter. The Gnocchi was about as 'fluffy' as you can get, a melt-in-your-mouth taste bomb that once started is difficult to stop eating.
The Bar has great ambience, with brass counter bar-lights, grey/green leather stools and plenty of seating around the perimeter.
Overall, my impression was 'somewhere I want to return to' . The menu looks great (I am a great fan of Mediterranean food) and well priced - this is a restaurant worth a visit."- Badwolfdc
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| Kale Salad |
Tredici Enoteca at The St. Gregory Hotel showcases a collection of dishes from the Mediterranean Sea. The menu pulls from various regions of the Mediterranean including Italy, Greece and the Middle East. Signature dishes include
Broccoli & Avocado with black sesame and Dijon vinaigrette; Hanger Steak with crispy potato and salsa verde;
Mediterranean Tasting Board with hummus, falafel, vegetables, Tuscan bread and quinoa salad;
Squid Ink Tonarelli with cockles, shishito peppers, white wine and a garlic cream sauce;
Moroccan Spice Pork Ribs with grilled scallions; Cumin Carrots with yogurt and cilantro;
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| Israeli Couscous is light and flavorful, the Gnocchi are the best I have ever had |
Israeli Couscous with cherry tomato, avocado, basil, almonds, burrata and basil pesto as well as a number of items from the raw bar including
Tuna Crudo with sweet soy, avocado, black sesame and jalapeño;
Stone Crab Claws, and a daily oyster selection. A variety of flatbreads inspired by Tredici’s sister wine bar and pizzeria concept, Zavino, are also available.
Tredici’s Executive
Chef Carlos Aparicio brings over 20 years of culinary experience throughout New York City and Philadelphia to Zavino Hospitality Group’s newest dining concept. A native of Puebla Mexico, Mexico, Chef Aparicio learned the secrets of authentic, homemade Mexican cuisine by watching his mother cook in their rustic kitchen. At the ripe age of 20, he moved to New York City and began working at a Greek bakery and patisserie where he learned the techniques to create breads, pastries, and cakes. Over the next five years, Chef Aparicio worked his way up the culinary ladder becoming head baker, before making the decision to move to Philadelphia in 1999 to accept a position as the assistant pastry chef at Stephen Starr’s Buddakan. Over the next seven years, he helped open a number of restaurants with notable Philadelphia chefs including POD with Michael Schulson, Blue with Shola Olunloyo, and Osteria with Marc Vetri.
Chef Aparicio returned to Philadelphia in 2008 to serve as head baker at Stephen Starr’s Parc Restaurant. Here he developed the bread program and was awarded “Best Baguette” from Philadelphia magazine’s Best of Philly Awards 2009. In 2010, Chef Aparicio relocated to New York City to learn the art of pizza making with the Italian-owned Serafina Restaurant Group. A short time later he was offered the executive chef position at Serafina Philadelphia.
Most recently, Chef Aparicio held the position of executive chef at Zavino Wine Bar Pizzeria in Philadelphia. He has been at the restaurant for five years before accepting the opportunity to move to Washington and serve as the opening executive chef at Tredici.
Tredici Enoteca at The St. Gregory Hotel offers a highly selective list of wines highlighting the major regions such as California, Italy, Argentina, Chile and France. Thirty wines are available by the bottle or by the glass. Guests can also enjoy a half-glass, or 3.17-ounce pour, of any of the restaurants featured wines. A Cruvinet temperature controlled wine-keeper system is also available and stores six premiums bottles that guests can enjoy by the glass or half glass. Premiums bottles include
Caymus Cabernet Sauvignon 2013,
Trimbach Gewurztraminer 2006, and the
Bertani Amarone della Valpolicella Classico 1980. A rotating list of craft cocktails is also available, along with 10 beers by the bottle.
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| Everything flows - from Lobby to Bar or Restaurant |
Designed by Bill Rooney of STUDIOinc, the 1,000-square foot lobby of The St. Gregory Hotel is arranged around a series of levels, which seamlessly integrate the restaurant into the lobby. Sophisticated and distinctive, the bright space is composed of a mixture of heritage and modern elements, drawing inspiration from the refinement and simplicity of American Federal-style, juxtaposed with vintage mid-century design.
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| Fireplace welcomes (double-sided) in the lobby |
High ceilings, dark herringbone wood flooring, bookcases, a dramatic staircase, modern chandeliers and a hearth and fireplace define the architecture of the room and make for an intimate gathering place.
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| Upper level, with low ceilings creates a comfortable familiarity |
Boxwood Architects is responsible for designing the 4,500-square foot space, which artfully uses materials and illumination to preserve the energy of the restaurant from one space into another, uniting each in warm harmony. Finishes were chosen to echo the hues of the Tuscan countryside and include white oak herringbone floors, floor-to-ceiling windows and fantasy brown marble. Other design elements include solid brass inlays and accents, curving walnut millwork, antique mirrors, cream-colored subway tiles, and deep blue accent paint which adorn the walls, windows, and doors throughout the restaurant.
Moss-green Italian leather upholsters the custom swiveled bar stools, secured with antique brass rivets, and the private dining room is hung with enlarged photographs and custom prints from the Partner Greg Dodge’s family friend Paul Barnett’s private collection:
http://barnettphoto.com/paul-barnett/.
Hours of Operation: Breakfast: Monday through Friday, from 6:30 AM to 10:30 AM
Lunch: Monday through Friday, from 11 AM to 3 PM
Dinner: Daily, from 4 PM to 10 PM
Bar: Daily, from 4 PM to 12 Midnight
Brunch: Saturday and Sunday, from 10 AM to 3 PM
2033 M Street, NW
Washington, DC 20036
Telephone: (202) 530-3600
Email:
info@tredicidc.com
Website:
www.TrediciDC.com
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