Thursday, March 4, 2021

Modena Announces a Month of Regional Italian Tasting Experiences

Modena Executive Chef John Melfi

From our friends at Modena

Modena Announces A Month of Regional Italian Tasting Experiences

Ashok Bajaj is pleased to announce Knightsbridge Restaurant Group’s chic Italian restaurant, Modena, located at 1100 New York Avenue, NW (entrance on 12th and H Streets), is inviting diners to explore Italy one bite at a time. No passport is required to indulge in signature dishes from four popular destinations: Tuscany, the Piedmont, Sicily, and Emilia-Romagna. Executive Chef John Melfi will showcase swoon-worthy fare with a weekly four-course dinner, priced at $70 per person or $100 with wine pairings (tax and gratuity not included.) A vegetarian option is also available from each region and this month-long adventurous dining option is available for takeout as well.

Beginning Monday, March 8, one will embark on the chef’s favorite highlights from Tuscany. Melfi’s menu begins with Foie-Gras Mousse, Cocoa Nib Granola, Mandarinquat Preserves, and Cherry-Walnut Tuile, followed by the second course of Pasta Fagioli, Conchiglie, Local Cranberry Beans, Roasted San Marzano Tomatoes, Calabrian Chilis, served with 36-Month Parmesan 'Vacche Rosse. For the main course, Melfi is preparing Bisteca ala Fiorentina for two, with Sauteed Spinach, Roasted Garlic, Charred Lemon, Cippolini Onions and Red Wine Jus. The feast concludes with a dessert of Castagnaccio, Valrhona Chocolate, Chestnut Honey, Toasted Pine Nuts, and Ricotta Gelato.

March 15 unveils the treasures of the Piedmont. Fried Artichokes, Bagna CĂ uda, Meyer Lemon, Picked Herbs, are followed by a second course of Cauliflower Agnolotti, Perigord Truffle, Toasted Pine Nuts, Tarragon, Brown Butter, with the third course of Braised Veal Tonnato, Veal Short rib, Whipped Potatoes, Charred Cippolini Onions, Crispy Capers, with Tomato Sauce. Dessert is an enticing Gianduiotto, Charred Meringue, with Toasted Hazelnut Brittle.

March 22 reveals the culinary appeal of Sicily. Dinner begins with Eggplant "Parmesan," Japanese Eggplant, "Sugo Finto," Crispy Capers, with Whipped Sheep's Milk Ricotta, followed by Spaghetti Ala Siracusana, Anchovies, Capers, Preserved Lemon, Panne Fritto, Roasted Vesuvio Tomato. This region’s main course is a Wood-Fired Grilled Branzino with Orange, Shaved Fennel, Picked Herbs, Taggiasca Olives, Espelette Pepper, and Salsa Verde with a dessert of Almond Granita, Sicilian Brioche, and Wildflower Honey.

March 29 is the final stop to explore the tastes of Emilia-Romagna. The tour begins with Shaved Culatello and Grilled Piadina with a second course of ‘Barber II’ House-Milled Whole Wheat Tagliatelle, Beef, Pork & Veal Bolognese, and Parmesan ‘Vacche Rosse’. The third course is an Amish Chicken Saltimbocca, Yukon Gold Potatoes, 24 Month Prosciutto, with Lemon-Caper Butter, followed by a Torta Tenerina, with Honey-Chamomile Gelato.

The Italian tour menu is available at Modena at dinner exclusively. One can reserve a table on the enclosed outdoor patio for al fresco dining. The menu changes weekly to spotlight the regions of culinary interest. For in-house dining, carryout, and delivery or more information. call (202) 216-9550. Delivery options at Modena are also available through Caviar:, DoorDash: and UberEats: For more details, please visit