Ashok Bajaj, who is from New Delhi, has now become the King of the downtown Washing DC power meal. He has about seven restaurants that have gone completely Italian.

When he was asked why, he just said that he wanted a place where he could have a glass of wine and some pasta.

The other restaurants that are owned by him have Indian food completely reinvented, The Bombay club and Rasika.  The wine bar serves tiny plates of good stuff.

Bombay Club

The star of all his hotels which is the recently opened Bibiana Osteria Enoteco is a specialty wine and paste Joint. This place is located in the Penn quarter right in the middle of the Washington Convention Center and the white house. This place is prime location.  The place has taken a very fancy take on the Italian cuisine. . The restaurants and made of amazingly decorated bulbous lights and chrome fixtures. The murals are oversized; black and white Italian designs.

Bibiana Osteria Enoteco DC

You should start your meal here in the bar. Just start yourself out with a good old vodka cocktail.  The main menu here changes quite regularly. This is always a good thing.  There is a completely refreshing concoction which is the Principessa which is essential blue stoli, thyme and blueberries.  You should also try the many pizzas which are served on the signature small plates of the restaurant.  You should also try the house specialty which is the cured lardo and the ricotta spread which is honey topped.

Bibiana Osteria Enoteco

The kitchen is essentially run by Nicholas Stenfanelli who is a chef who is just about twenty nice years old, although he can cook u quite a storm.   He has worked in many of the local famous restaurants and now he is a master as what he does. He is famous for his very famous and tempting starchy concoctions. The smoked potato with goat ragu is just amazing. You should also try the squid ink spaghetti which is featured here in the blue crab dished of Maryland. Although, this is only available during the crab season.

Bibiana Osteria-Enoteca restaurant

The Italian technique that we have here is just pout of the world. It is not usual to find such a wide array and wide variety of dishes. And knowing how important it is to have an extra ordinary chef, just adds to the charm of this place. The elegant flavor and the famous infusions of spices and herbs make the food here simply delectable. According to the chef, he says, in the end its all about knowing where your food comes from.  This makes the pesci portion of the menu a delicacy. Try the Atlantic cod and the Calamari fillet. The crushed potatoes which is oil doused comes with a side platter of squid ink, although this time it is used as a vinaigrette.  This is probably most appropriate to order a large plate of cooked fish and steaming Bucatini.

The restaurant has a very enriching feeling to it and the staff and the service is pretty good, with no gaps as such in any thing that happens here.