A bowl of perfectly rustic homemade pasta. — Photo courtesy of Rolf & Daughters
Peasant food never tasted so good.
At Rolf & Daughters in Germantown, chef Philip Krajeck's take on the traditionally rustic fare involves thoughtful cooking with the best local ingredients available. And from the moment the lively restaurant first opened its doors one year ago this fall in the historic 100-year-old Werthan Factory building, locals were hooked on the Northern Italian and Mediterranean menu he brought with him from Brussels, and it became an instant neighborhood classic.
In fact, it was Krajeck's house-made pasta dough and sauces like Garganelli verde with heritage pork ragout and Parmesano from seasonally-driven menu that secured R&D as the country's No. 3 Best New Restaurant by the venerable Bon Appetit in The Hot 10 2013. The Squid ink canestri with shrimp, squid, rad pancetta and chili is another stunner, but if you can tear yourself away from the pasta dishes, try the fresh brook trout with smoked trout tonatto, heirloom beans and cucumber.
Cocktails are certainly no afterthought either, and fall sounds just like the perfect time to try a Burn the Witch
with Laird Apple Brandy, Cynar, Amontillado sherry, Carpano Antica, Laphroaig and hickory smoked sea salt.
You can make a reservation for dinner, but if you don't mind meeting people just show up. The restaurant keeps their communal tables and bar open for walk-ins, but they won't seat you until your whole party is there if there are people waiting behind you. Rolf & Daughters, 700 Taylor Street, 615-866-9897.
A server at Rolf & Daughters in Germantown. — Photo courtesy of Rolf & Daughters