"Mina and Clark are confident that these preparations are versatile enough to suit everything from monkfish to Maine lobster, and from a 12-ounce flatiron to a 40-ounce bistecca alla Fiorentina. "You create a style for your cooking," Mina says. "This is product-driven food people crave. It's not going to be tweezer food, but it's going to bring out that wow factor and that memorability.""
"One starter, "The Only Caviar and Gigante Mozzarella Stick," for $42, might be especially memorable. It's exactly what it sounds like: an oversized mozzarella stick (up to two feet long for large parties) topped with caviar. Other dishes are less showy: saffron arancini, daily crudos with seasonal fruit, lasagna with Swiss chard and sausage ragù, and osso buco braised in Barolo. For dessert, you might order the bomba doughnuts with huckleberry jam."
Acqua Bistecca opens September 10 in the City Ridge development near Tenleytown as Michael Mina's second Washington, D.C. restaurant. The Italian-focused Mediterranean menu, developed by Colin Clark, centers on two columns: Acqua (grilled fish over saffron-orange fregola) and bistecca (chargrilled steaks brushed with Lambrusco butter and served with caponata-stuffed cipollini onion). Menu offerings range from monkfish and Maine lobster to 12-ounce flatiron and a 40-ounce bistecca alla Fiorentina. Notable items include a caviar-topped gigante mozzarella stick, saffron arancini, daily crudos, lasagna with Swiss chard and sausage ragù, osso buco in Barolo, and bomba doughnuts with huckleberry jam. The dining room centers on a 22-foot mirrored bar and aims for a neighborhood feel.
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