Jump to: Top 10<\/a> | A\u2013D<\/a> | E\u2013P<\/a> | R\u2013S<\/a> | T\u2013Z<\/a><\/strong><\/p>\n\n\n\n Price Key:<\/strong> Entr\u00e9es = $ 15 and under | $$ 16\u201325 | $$$ 26\u201340 | $$$$ 41 and over | * = prix fixe only<\/p>\n\n\n\n Arlington | French | $$$<\/strong><\/p>\n\n\n\n We all wish we had a regular haunt off the Champs Elys\u00e9es. Here, the golden-hour glow filters through tall windows, lighting up whitewashed walls, caf\u00e9 tables, and a bar that hums with regulars sipping French martinis. <\/p>\n\n\n\n Start with the roasted beets and Puy lentils, stacked into a jewel-toned tower and crowned with blue cheese. The heirloom tomato salad, layered with slivers of cucumber and compressed ricotta, is summer dressed for dinner. <\/p>\n\n\n\n But it\u2019s the moules frites that cause the real stir. The black-shelled mussels swim in a white wine and tarragon broth so delectable you\u2019ll guard the bowl from your tablemates. Then comes the loup de mer, seabass blanketed in toasted almonds and floating over tender haricots verts. End your meal with the house-churned vanilla ice cream, kissed with fresh mint and spearmint oil.<\/p>\n\n\n\n Caf\u00e9 Colline doesn\u2019t just transport you to another country. It tempts you to stay awhile and return often.<\/p>\n\n\n\n Eat This:<\/strong>\u202fRoasted beets, moules frites, loup de mer<\/p>\n\n\n Arlington | Italian | $$$<\/strong><\/p>\n\n\n\n As quickly as you can say \u201cred sauce Italian,\u201d most of us already know what our order will be. But while there\u2019s nothing wrong with a craving for fried mozzarella or spaghetti and meatballs, it\u2019s a pity not to take advantage of veteran chef Mike Cordero\u2019s showmanship.\u202f<\/p>\n\n\n\n NoVA food obsessives likely already know about the housemade bucatini, spun tableside in a wheel of parmigiana. But since Carbonara\u2019s debut last year, Cordero has continued to break new ground.\u202f\u202f<\/p>\n\n\n\n Where else will you find chicken parmigiana gnocchi? The Frankenstein of earthly delights features an enormous, flat chicken breast beneath a blanket of melted mozzarella. A server comes to the table and slowly eases a pile of airy gnocchi in vodka sauce on top of the breaded bird. You may only succeed in eating half, but that means more to love as leftovers.\u202f\u202f<\/p>\n\n\n\n This is one Italian destination where it\u2019s best to keep an open mind and choose the chef\u2019s latest edible innovation.\u202f<\/p>\n\n\n\n Eat This:<\/strong> Fritto misto, chicken parmigiana gnocchi, pistachio-ricotta dusted cake\u202f<\/p>\n\n\n\n Manassas |\u202fMediterranean | $$$$<\/strong><\/p>\n\n\n\n It could be said that this 38-year-old restaurant\u2019s greatest asset is consistency. Locals return time and again for upscale cuisine from both Italy and the owners\u2019 native Portugal. <\/p>\n\n\n\n What draws them back? Calamari fritti that arrives lightly battered and accompanied by a tangy marinara. Grilled chicken, jumbo lump crabmeat, and broccolini are partnered with mozzarella-sprinkled, housemade pappardelle. Accented by fresh herbs grown right in the restaurant\u2019s garden, it\u2019s known as pollo princiola (the main chicken).<\/p>\n\n\n\n Another main event is the vieiras \u2014 not just buttery scallops as the Portuguese name indicates, but a decadent seafood mixture that also includes plump shrimp, crab, and tender lobster with artichokes. All this maritime magic is piled atop a mountain of housemade capellini flavored by a garlicky white-wine elixir. <\/p>\n\n\n\n Carmello\u2019s delivers it all with aplomb, year in and year out. After meal number one, you\u2019ll plan a return, whether you\u2019re already in the neighborhood or not. <\/p>\n\n\n\n Eat This:<\/strong> Calamari fritti, vieiras, Italian tiramisu<\/p>\n\n\n Great Falls | French | $$$$*<\/strong><\/p>\n\n\n\n Far fewer of us have visited Strasbourg than Paris. Fewer still have traveled to Obernai, the small city on the Alsatian wine route where Fran\u00e7ois Haeringer was born in 1919. But more than 100 years later, Northern Virginia diners are still treated to a taste of Germany-bordering Alsace in the name of the great chef. <\/p>\n\n\n\n His son Jacques now leads the restaurant in a culinary ballet that begins from the moment guests arrive at the ma\u00eetre d\u2019 stand and ends with housemade truffles that come many mouthfuls after diners have achieved satiety. <\/p>\n\n\n\n This is especially true if they order La Choucroute Royale Garnie \u00e0 L\u2019Alsacienne, an artful pile of Teutonic sauerkraut inlaid with cured pork belly, snappy sausages, duck confit, and melting foie gras. <\/p>\n\n\n\n The prix fixe \u2014 comprised of eight courses if you count touches like addictive garlic bread and a sorbet palate cleanser \u2014 is far cheaper than a trip to northeastern France, but for its duration of a few relaxed hours, it\u2019s every bit as fulfilling.<\/p>\n\n\n\n Eat This:<\/strong> Cr\u00eape \u00e0 la ciboulette, La Choucroute Royale Garnie \u00e0 L\u2019Alsacienne, tarte au chocolat<\/p>\n\n\n\n Vienna | Greek | $$$<\/strong><\/p>\n\n\n\n A flash of tableside flames from sizzling\u202fsaganaki\u202fis every bit as rousing as what you\u2019ll find in Athens.<\/p>\n\n\n\n White curtains billow like sails, conversations drift in half a dozen languages, and servers nudge you toward a glass of crisp Assyrtiko from the restaurant\u2019s delightful Greek wine list. <\/p>\n\n\n\n Begin with the trio of housemade dips \u2014 cool dill-sparked tzatziki, smoky eggplant, and creamy Santorini-style fava crowned with diced purple onion \u2014 which arrives with slices of freshly baked pita still warm from the oven. Each bite is a postcard from the islands. <\/p>\n\n\n\n Then arrives the standout moussaka, baked and served in its own petite cast iron skillet, where cinnamon-laced beef, eggplant, and potato hide beneath a bronzed b\u00e9chamel cloud. Finish with paidakia, the chargrilled lamb chops paired with simply grilled asparagus. <\/p>\n\n\n\n At Nostos, consistency is the secret seasoning. Each visit feels like a homecoming, only with better olive oil and a little more sunshine on the plate.<\/p>\n\n\n\n Eat This:<\/strong> Flaming kefalograviera saganaki, skillet moussaka, lamb chops with asparagus<\/p>\n\n\n\n Alexandria | Italian | $$$<\/strong><\/p>\n\n\n\n You might find yourself trotting confused through an office building in search of Osteria Marzano. But stay the course, and you will be rewarded with an optimally seared, medium-rare filet mignon. <\/p>\n\n\n\n Atop its crisped edges is a raviolo of near-identical dimensions beneath shaved black truffle. Get out your steak knife. Cut in and the al dente pasta oozes with cheesy cacio e pepe sauce. You may be accustomed to it on pasta, but it\u2019s even better on a tender steak. On the side, Parmesan-covered fries are made eminently moreish by a side of red-wine demi-glace. <\/p>\n\n\n\n By the time you finish with a Nutella pizza that\u2019s topped with so many buoyant mini marshmallows it feels like it will float away like a hot air balloon, you\u2019ll be utterly won over. With its unusual creations that await in an office building, this is the definition of a hidden gem.<\/p>\n\n\n\n Eat This:<\/strong>\u202fArancini, filetto al cacio e pepe, Nutella pizza<\/p>\n\n\n\n Vienna | Italian | $$$$<\/strong><\/p>\n\n\n\n When Roberto Donna and his wife, Nancy Sabbagh, opened their first restaurant in Vienna, the goal was to create an eatery the neighborhood would love. Three years on, the bustling dining room proves they\u2019ve succeeded in that goal.<\/p>\n\n\n\n But Donna also said that he wanted to bring back gu\u00e9ridon service. With a cooking station wheeled to nearly every table, they\u2019ve mastered that art, too. At Roberto\u2019s Ristorante Italiano, it\u2019s almost a sin not to order the fettuccini alla parmigiana.<\/p>\n\n\n\n The fresh pasta is twisted and turned \u2014 with a bit of the water in which it was boiled \u2014 in a wheel of aged parmigiana. The al dente result is George Clinton\u2013level funky, creamy, and all-around pleasurable. <\/p>\n\n\n\n Don\u2019t skip dessert. The dome of chocolate-and-hazelnut-flavored semifreddo all but melts into its pistachio cream sauce. It\u2019s so intensely nutty, it nearly skims into bitterness. <\/p>\n\n\n\n Yes, Roberto\u2019s is beloved by the neighborhood. But an everyday neighborhood restaurant? It\u2019s miles above it.<\/p>\n\n\n\n Eat This:<\/strong> Pancetta di maiale croccante, fettuccini alla parmigiana, semifreddo di gianduia<\/p>\n\n\n Arlington | Spanish | $$<\/strong><\/p>\n\n\n\n An oasis in the bustle of Arlington, Sabores is a colorful, cozy escape where Spanish music sets the tone, and small plates steal the show. It\u2019s the kind of place where you\u2019ll want to linger with friends, a pitcher of sangria, and a table full of tapas. The space is casual but artful, with honey-hued lighting, geometric tilework, and pops of floral color. <\/p>\n\n\n\n The bacon-wrapped dates arrive crisp and smoky, perched on honey aioli like they know they\u2019re irresistible. Garbanzos con espinacas (a Moorish-style chickpea stew with spinach and tomato) is comfort in a bowl. The mejillones al vapor (mussels in sofrito and white wine) are deeply flavorful and served with charred bread for sopping up every last drop. <\/p>\n\n\n\n Sabores is a mood. This is the kind of spot that invites laughter, lingering, and maybe one more glass of sangria before you head out.<\/p>\n\n\n\n Eat This:<\/strong> D\u00e1tiles con tocino, garbanzos con espinacas, mejillones al vapor<\/p>\n\n\n\n Manassas | Italian | $$$<\/strong><\/p>\n\n\n\n The signature dessert may be in the name here, but diners are rewarded with far more than sweets if they visit this workaday Manassas strip center in search of savory Italian fare. Here, chef-owner Franklin Hernandez plies his trade in the open kitchen with equal skill given to every course.<\/p>\n\n\n\n The grilled Caesar, known as the Romana salad, features lightly blackened leaves that have kissed fire. The heads of romaine are accompanied by unusually light Caesar dressing, oversized grill-marked croutons, more than its share of Parmesan, and sweet biquinho peppers.<\/p>\n\n\n\n Housemade pasta is a natural choice, but don\u2019t overlook meat and seafood dishes. The bistecchina con funghi features a New York strip flavored with wild mushrooms and paired with garlicky spinach and cheesy polenta. <\/p>\n\n\n\n If you\u2019ve already had your fill of the eponymous semifreddo, the chocolate cake (torta di cioccolato) boasts layers of both milk and dark chocolate. Yes, the sweet stuff is worth a visit, but you may not have room for it after a meal full of Hernandez\u2019s other delights.<\/p>\n\n\n\n Eat This:<\/strong>\u202fGrilled Romana salad, bistecchina con funghi, torta di cioccolato<\/p>\n\n\n\n Arlington | Italian | $$$<\/strong><\/p>\n\n\n\n \u201cHappiness is a bowl of pasta made with love,\u201d chef Fabio Trabocchi has said. At his homage to handmade noodles, the word \u201clust\u201d may be just as appropriate for diners. As prettily herb-topped as they are, his dishes are a deeply visceral experience.<\/p>\n\n\n\n Provolone garlic bread oozes with melted butter at first bite, as the haystack of grated Parmesan on top fuses to the crunchy, allium-suffused loaf. Get it with the shareable-sized gnocchi. The velvety-plush potato dumplings all but disappear in a sauce that\u2019s dotted with cheesy mini meatballs, fennel-redolent Italian sausage, salty pancetta, and hearty cubes of braised beef. The gigantic bowl empties with embarrassing speed, so get more than one pasta to ensure that there will be leftovers.<\/p>\n\n\n\n Even the tiramisu, with its intense, coffee-soaked bitterness, bests what you\u2019ll find at other Italian restaurants. Sure, it was made with love, but your passionate drive for another bite (Dare we say \u201cgluttony\u201d?) is as sinful as the carb-filled meals served here.<\/p>\n\n\n\n Eat This:<\/strong>\u202fProvolone garlic bread, gnocchi Sunday sauce, Sfoglina tiramisu<\/p>\n\n\n\n Alexandria | Italian | $$<\/strong><\/p>\n\n\n\n Really? A pizzeria on the 50 Best list? Yes, really. <\/p>\n\n\n\n Stracci is no mere pizza joint. Ingredients are hyper-local and uber-seasonal. The dough ferments for 72 hours and the stracciatella cheese \u2014 for which the restaurant is named \u2014 is pulled by hand. <\/p>\n\n\n\n What started as a food truck is now a bona fide destination where you\u2019ll likely need to wait for a table. Once seated, you\u2019ll be greeted by well-informed servers but order through a QR code.<\/p>\n\n\n\n The seasonal salad is a must, especially one summery mix of greens with juicy cherries, pistachios, creamy goat cheese, pickled onions, and garlicky saba vinaigrette. Special pizzas change more than once a week. Hope for the corn carbonara, which adds local sweet corn to the crunchy Roman-style dough, along with salty cured pork cheek, egg yolk, and blobs of cream-oozing stracciatella. <\/p>\n\n\n\n But even the mainstays are always fresh. The Brooklyner features pepperoni and sausage atop tomatoes and fresh basil, with a hint of Calabrian chile and honey for a spicy-sweet delight. Seasonal desserts like blackberry granita will delight, but so will the concentrated flavors of the tiramisu.<\/p>\n\n\n\n This is one pizzeria that more than earns its place on any best list.<\/p>\n\n\n\n Eat This:\u202f<\/strong>The Brooklyner, seasonal salads, tiramisu<\/p>\n\n\n\n Alexandria & Falls Church | Italian | $$$<\/strong><\/p>\n\n\n\n You\u2019ll admit it without hesitation or embarrassment: You made a reservation at Thompson Italian for the carbs. Before the freshly made pasta, there\u2019s the free focaccia, so indulgently oily that it leaves a rectangular print on your plate when it\u2019s gone. <\/p>\n\n\n\n But have you tried the salad? Chef-owners Gabe and Katherine Thompson are masters of flavor, and while many of their greatest works are noodle-based, their medium is local produce. <\/p>\n\n\n\n It stands to reason that a summer melon salad would be memorable. Balled honeydew, cantaloupe, and watermelon, along with slices of cucumber, a honey-lime vinaigrette, whipped feta, jalape\u00f1os, mint, and crumbly olive \u201cgranola\u201d conspire to make you salivate even after it\u2019s gone.<\/p>\n\n\n\n Fruity desserts like mixed berry tiramisu and blackberry upside down cake are Katherine\u2019s domain, and they\u2019re just as fresh, seasonal, and intensely flavored. <\/p>\n\n\n\n Yes, order a bowl or three of creamy, truffled mushroom mafaldine. But don\u2019t skimp on salad \u2014\u202for sweets.<\/p>\n\n\n\n Eat This:<\/strong> Summer melon salad, mafaldine, mixed berry tiramisu<\/p>\n\n\n Clifton | Italian | $$$<\/strong><\/p>\n\n\n\n Even the best restaurants often have a weak link or two, but we dare you to find one here. In the quaint hamlet of Clifton, this inviting Italian spot exudes warmth and charming Mediterranean flair. <\/p>\n\n\n\n Gracious service in a setting that bursts with character is a sign of good things to come. From the first bites of focaccia dipped in olive oil, the menu delivers a well-curated celebration of Italian favorites, enhanced by offerings from a tempting raw bar.<\/p>\n\n\n\n Lightly dressed Caesar salads and crispy calamari with housemade marinara are formidable preludes for standout plates like rustic baked meatballs, Asiago-stuffed gnocchi, and tangy lobster-filled ravioli. The seven-layer dark chocolate cake, draped in caramel sauce, offers a decadent finale.<\/p>\n\n\n\n Clifton\u2019s welcoming, small-town setting only enhances the home-style appeal here. And as you leave, you\u2019ll note that there was nary a hiccup to an evening of la dolce vita.<\/p>\n\n\n\n Eat This:<\/strong> Baked meatballs, stuffed gnocchi, seven-layer chocolate cake<\/p>\n\n\n\n Feature image of Nostos by Michael Butcher<\/em><\/p>\n\n\n\n This story originally ran in our\u00a0November issue<\/a>. For more stories like this,\u00a0subscribe<\/a>\u00a0to Northern Virginia Magazine.<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"See our critic’s picks for food from France, Italy, and beyond. ","protected":false},"author":1001032,"featured_media":527381,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":true,"footnotes":""},"categories":[41095],"tags":[],"class_list":["post-529852","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reviews"],"acf":[],"yoast_head":"\nCaf\u00e9 Colline<\/a><\/h3>\n\n\n\n
![\"Food](\"https:\/\/northernvirginiamag.com\/wp-content\/uploads\/2025\/11\/Carbonara_Michael-Butcher-2.webp\")
Carbonara<\/a> (No. 8)<\/h3>\n\n\n\n
Carmello\u2019s<\/a><\/h3>\n\n\n\n
![\"L'Auberge](\"https:\/\/northernvirginiamag.com\/wp-content\/uploads\/2025\/01\/LAuberge.webp\")
L\u2019Auberge Chez Fran\u00e7ois<\/a><\/h3>\n\n\n\n
Nostos<\/a> (No. 2)<\/h3>\n\n\n\n
Osteria Marzano<\/a><\/h3>\n\n\n\n
Roberto\u2019s Ristorante Italiano<\/a><\/h3>\n\n\n\n
![\"Sabores](\"https:\/\/northernvirginiamag.com\/wp-content\/uploads\/2024\/10\/Sabores-Tapas-Bar-copy.webp\")
Sabores Tapas Bar<\/a><\/h3>\n\n\n\n
Semifreddo Italian Cuisine<\/a><\/h3>\n\n\n\n
Sfoglina\u202f<\/a><\/h3>\n\n\n\n
Stracci Pizza<\/a><\/h3>\n\n\n\n
Thompson Italian<\/a><\/h3>\n\n\n\n
![\"trattoria](\"https:\/\/northernvirginiamag.com\/wp-content\/uploads\/2024\/10\/trattoriavillagio.webp\")
Trattoria Villagio<\/a><\/h3>\n\n\n\n