This week I took the newly-free shuttle from Dupont Circle to Georgetown for a return visit to an old favourite. Filomena has been around since 1983, and any restaurant that can still fill the house after 36 years must be doing something right. At Filomena, that means serving consistently good food and providing consistently good service at a consistently good price.
And the portions are huge. I have what I euphemistically call a large appetite, but I had to call for take-out containers for the two-thirds of the starter and the main. I couldn’t even think about touching the dessert until 12 hours later.
At Filomena, the Calamari Fritti is marinated in milk for 24 hours before being and quick-fried and served with spicy Marinara sauce.
According to the menu, when Bono, from U2, ate at Filomena, he liked the Rigatoni con Salsicce so much that he ordered seconds. While I’m sure that’s true, I can’t imagine how he—or anyone else—could do it. Perhaps he took a nap between servings.
The sausage is made in-house, with mushrooms, onions, Chianti, and herbs.
Insanely rich dessert. Chocolate cake between layers of chocolates-ganache.
So there it is, the opposite of trendy. And I hope they never change a thing.