April 2020 | Fodor’s Travel, by Giulia Pines
This D.C. one-star specializes in rustic Italian cooking of the Puglia region, including complex pasta dishes and lots of fresh seafood. Due to the shutdown, chef Nicholas Stefanelli is now leading his entire staff in a team effort to conceptualize, source, cook, and hand-deliver a different meal every day, which might include a meaty main like pork shoulder or braised short ribs, a pasta dish, and a salad, plus a bottle of wine. The weekly menu is posted online, and diners can order via Tock.