– an eclectic blog


August 27th, 2011 by kimly

Filomena Restorante

1063 Wisconsin Avenue, NW
Washington, DC 20007

[Half a block south of M Street and Wisconsin in Georgetown – no Metro access –
Underground parking at the Shops at Georgetown Park, across from restaurant]

August 20, 2011 – 5.30pm reservation, 3 adults


Although we chose to visit this establishment for restaurant week, we decided against that menu as it seemed extremely limited compared to their regular menu.

  • ANTIPASTO MISTO – A platter of Imported Italian Cold Meats & Cheeses with Roasted Peppers & Mushrooms and Cheese stuffed Cherry Peppers. Served with Bread Sticks.
  • LA TORRE DI MELANZANE – Stacked Slices of Eggplant breaded and Pan fried when ordered. Layered with fresh Mozzarella Cheese, Tomato Sauce and Fresh Basil.

About the only negative to the appetizers was the “served with bread sticks’ which meant two. Why bother even listing it? Anyway, the antipasto had a nice selection of meats and cheeses and the peppers were spicy and that flavor was infused into the cheese that stuffed them. The eggplant was flavorful and not at all greasy; a wonderful blend of textures and flavors.

  • RAVIOLI DI FUNGHI – Made by our Pasta Mammas ~ Ravioli stuffed with a blend of assorted Mushrooms & Italian Cheeses. Served with a Spinach and Shiitake Mushroom Cream Sauce with Cherry Tomatoes.
  • GNOCCHI DELLA MAMMA – Germany’s Equivalent of our President, Chancellor Helmut Kohl Frequently ordered our Gnocchi. Our Pasta Mamma’s Potato based Dumplings tossed in our Authentic, Old Country-Style Recipe of Bolognese Meat Sauce with Ground Beef, Veal, Italian Pork Sausage, Ground Vegetables, Chianti Wine & Tomatoes.
  • PENNE CON SALSICCE – When U2’s Bono ate this pasta dish here, he wanted seconds! Penne Pasta tossed with roasted & ground Italian Sweet Sausage, sautéed Mushrooms, Onions, Herbs and Chianti Wine in a Abruzzi Country Style hearty Tomato Sauce with sautéed Link Sausage Pieces.

We watched one of Filomena’s pasta artisans creating the gnocchi as we entered the restaurant and she was still at it when we left two hours later. Each of the dishes were thoroughly enjoyed by the person who ordered them. And the servings were plentiful; we each left with a portion and watched most patrons also leaving with ‘doggy-bags’.

  • Coco Choco Cake – If you like Mounds Bars, you’ll love this retouched approach created by Chef Patrick. Three layers of super moist, rich and fudgy chocolate cake with two thick layers of chewy shredded coconut cream.
  • Chocolate Caramel Cheesecake – A freshly made “turtle candy” under a mountain of Filomena’s famous cheesecake ~ Wow! Moist and dense flourless chocolate cake base covered with the most incredible homemade rick thick caramel, laden with toasted pecans, then piled high with our creamy cheesecake and finished with a rick dark chocolate ganache with caramel custard puffs (and pecans)

The portions were easily share-able and very tasty. Dessert cake are available as full versions for home use or delivery (Filomena’s Italian Market)

We did order a couple glasses of wine – a Cabernet Sauvignon and a Sangiovese. They were very drinkable and enjoyed but not necessarily spectacular. They complemented the meals so served their function; nothing negative.

Total Cost: ~$160 plus ~$30 tip

Posted in Restaurant Review

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