Always Prospering Media

Flashy. Elegant. Showmanship. Great Italian fare. All of the previously mentioned would be appropriate to describe L’Ardente, a glam Italian restaurant located just blocked from the United States Capitol. L’Ardente is certainly highly regarded, holding a spot on the Michelin dining list as well as being denoted as the 3rd best restaurant in all of Washington DC by Washingtonian Magazine. That being said, my hopes were high as we left for dinner Sunday evening. Upon arriving to the establishment, one will notice the elegant, modern appearance of the restaurant from its glorious chandeliers to its dimly lit setting to the tall windows, which spanned from ceiling to floor. This was further reinforced by the patrons dining at the restaurant, men donning suits and ties with women dressed in blazers and dresses. There are three dining areas within the restaurant: the dining room, the galleria, and the lounge. We were seated in the lounge, tucked neatly away into the corner which I happened to prefer because of the additional privacy. 

Upon being seated, Ryan, our waiter for the evening, came promptly to the table to present menus. Before I was able to say even a single word, Ryan provided numerous suggests off the menu for each section beginning with the appetizers and making his way to antipasti, pastas, and main courses as well. He also provided the ingredients of each of the dishes. After briefly glancing over the menu, we wanted to try the “Duck Hunt” appetizer but decided to go with their meatballs and focaccia bread to be able to sample more than just one selection. Whenever we make our way back, we will make sure to try the “Duck Hunt”. Anyways, after a very brief wait, out came our starters. The meatballs were served in a warm skillet with freshly grated Caciocavallo cheese and fresh basil. The meatballs at L’Ardente are made with beef and pork and although I tend to like veal in mine as well, their product was extremely tender and juicy with their robust pomodoro sauce.  The focaccia, however, was unlike any focaccia I have ever had. Its slightly crispy exterior coupled with its airy, fluffy inside as well as the rosemary and sea salt it was topped with reminded me more of a Tuscan style bread. Regardless, there was no denying that it was good and the Tomato Tapenade complimented it nicely. 

After finishing the starters, our table was cleared right away and after being presented new silverware, the pastas soon arrived. We ordered the Bucatini alla Carbonara and their house speciality, the forty layer lasagna. The lasagna featured a short rib sugo, truffle mornay, and Sottocenere cheese. When it arrived at the table, it had a glass dome covering it, which was removed by the server to allow the trapped steam to escape into the air. It was excellent, the pasta sheets were cooked perfectly and the short rib provided a unique spin on traditional lasagna. It was tender and provided a deep richness and immense beefy flavor to the dish. The sauce it was served in wasn’t a traditional red sauce by any means, it was thinner and rather acidic. Although I would have preferred the acidity to be more mild, it did help to cut through the richness of the lasagna itself, which I appreciated. Now, moving on to the carbonara. This Italian classic was no afterthought. Despite the lasagna receiving all of the attention from patrons who visit, L’Ardente’s take on carbonara was extremely well received. It featured Bucatini pasta, pecorino cheese, black pepper, confit yolk, and plenty of pancetta. This dish, I would argue, was as impressive as the lasagna. The marriage of the potent pecorino cheese, black pepper, and yolk coated the noodles perfectly for a sauce that certainly wasn’t thin and in the same breath, wasn’t too thick and clumpy. Furthermore, the bucatini was cooked perfectly and the pancetta was fatty, crispy, salty, absolutely delicious, and there was plenty of it on the plate. Both pastas were well above average and worth coming back for, in my opinion.

To finish our meal, we couldn’t leave without sampling desert. That meant, Tiramisu Flambé and of course, a cappuccino. I almost always order a cappuccino or some espresso after a good Italian meal, it’s a tradition of mine I suppose. Anyways, the Tiramisu Flambé was a showstopper. It captured the very spirit of L’Ardente in its dazzling display of showmanship. The server came to our table with a perfect sphere of Tiramisu covered with smooth chocolate. As the “flambé” portion of the name suggests, the desert was covered with rum and then lit ablaze for a brief, few moments. To accompany the fire of the flambé, there also was a sparkler of sorts, which illuminated our corner of the lounge. After the show came to a close, we were left finally with the tiramisu. It featured all of the usual suspects in traditional tiramisu: lady fingers, espresso, mascarpone with hints of passion fruit as well. Just like everything else we ate at L’Ardente, the desert was another hit and a great way to finish our meal. 

The bill was then presented, accompanied by some mints, and it totaled to $109 (not including the 20% service charge they include on the bill and the tax). I thought the price for the sum of what we ordered was fair, it’s pricey but not more so than any other Michelin listed Italian restaurant. I spent almost identical amounts at Osteria Morini and L’Artusi, a Michelin listed institution in West Village of NYC. That being said, it was certainly a good evening and a good experience at L’Ardente. To me, this is a restaurant that you dine at with the intention of impressing. There are certain restaurants that offer no frills, excellent food. No, no, no, not here. If you are looking for more than just great food (which you will receive) and really seeking out the “wow factor”, this is precisely the place you want to go. I would recommend L’Ardente for date nights, anniversary’s, birthdays, milestones, or basically anything where you want to feel fancy for two hours. I look forward to returning when the opportunity presents itself. 

8.7/10

 written by Andrew Petrino. 

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