“We work very hard to procure the best produce, fish and meat in the mid-Atlantic area to support our local farmers and artisans. Our menu changes every day which allows us the flexibility to work with the freshest food. We pride ourselves on diversity, starting from the top. Our senior management team is composed of women and we are devoted to driving a culture of equality, diversity, and respect.”
Artichokes four ways: creamed, roasted, shaved, and fried; spaghetti with scallops, calamari, morel mushrooms, basil, and olive oil; roasted whole Mediterranean sea bass with potato confit, tomato, olive, and basil.
Chef Amy Brandwein’s much-loved Italian spot, tucked away in glitzy DC, hasn’t skipped a beat since opening in 2015. Known for its meticulously crafted homemade pasta, this sleek, light-filled restaurant and market is inspired by seasonal produce from local farms, which determines the menu on any given day. Among those outfits is DC Urban Greens, a nonprofit grow operation located in DC’s Ward 7. Centrolina is the group’s only pro-profit client, and receives roughly fifty pounds of produce a week.
“Amy Brandwein can cook for me anytime. I love her response to the seasons, sheathing spring’s ramps, for instance, in a crackling tempura to be dipped in shiso aïoli. ... Then again, whatever she pulls from the wood-fired oven makes a good case for moving to the top of the list.”
–Tom Sietsema, The Washington Post
Intimate wine bar & market with an emphasis on local & organic vintages