At Officina, Stripped-Down Dishes Showcase High-End Italian Ingredients
(Eater DC) Three weeks after opening Officina, chef Nicholas Stefanelli stands in red Nike high tops and a short-sleeved chef’s coat and explains how opening a restaurant is like working on a sports car. He had been through it once with his first place; Michelin-starred Masseria just turned 3. But this building, with all its moving parts, presents a more difficult track. “You’re constantly fine-tuning it,” he says. “You’re adjusting this here. Doing that there. Just constantly training.”
What began eight years ago as an idea for…
(Article by Gabe Hiatt)