Washington, D.C. (Vocus) December 4, 2009
Chef Robert DeCoste and his culinary team are extending their pre-theatre menu to include Sundays. Starting this fall, Notti Bianche is now open on Sunday evenings so that the Washington DC pre-theatre crowd can take advantage of a great new dinner menu, which features an extensive range of anti-pasta, salads, pastas, meats and risottos in true Italian trattoria fashion. Chef Decoste showcases local ingredients and the must taste dishes are the hand crafted pastas that are made in house daily.
From 4pm – 7pm, any appetizer, entrée and dessert, selected from the entire menu, is only $35. Patrons can even choose to save their dessert selection until after their theatre performance. A la carte is also available until 10pm.
Half price bottles of wine are also on offer for Sunday dining, ranging from $15.50 - $147.50 (normally $31-$295). The wine list is composed primarily of selections from Italy, with a few selections from the United States and other parts of the world. Every wine is included in this Sunday special.
Chef DeCoste is focused on creating a neighborhood destination in the Historic Foggy Bottom District. Surrounded by George Washington University, several embassies, many government agencies and less than a mile from The Kennedy Center, Chef DeCoste wants to make sure he runs a restaurant the neighborhood can be proud of.
Notti Bianche (White Nights)
Located in the Historic Foggy Bottom District
824 New Hampshire Avenue, NW Washington DC, 20037
Managed by Potomac Restaurant Group
Notti Bianche, The Toast Of The Downtown Washington DC Dining Scene
In November 2008, Notti Bianche at The George Washington University Inn named Robert DeCoste as its Executive Chef. A native Washingtonian, Robert DeCoste brings a diverse background to our popular DC fine dining restaurant.
DeCoste's 20+-year career began in the historic seaport town of Newburyport, Massachusetts. His love of all things culinary began at the age of 14, in the kitchens of local seafood restaurants -- including David's Tavern, awarded a 3 ½ star review from the Boston Globe during DeCoste's tenure. After honing his skills studying culinary arts at the Newbury College in Brookline, Massachusetts, DeCoste went on to work with Chef Paul Prudhomme in New Orleans, where he mastered the art of Cajun cooking.
DeCoste's travels to Tuscany unlocked a passion for Italian cuisine. In 1998 he joined Chef Todd English's team at Olive's Restaurant. In 2004 he was named Executive Chef of Olive's D.C, where he remained until joining our downtown Washington DC dining establishment.
Drawn to its simplicity and making the quality of the ingredients paramount, DeCoste particularly enjoys experimenting with the regional nuances of Italian cuisine.
In his spare time, DeCoste enjoys skiing and fly fishing. He lives on Capitol Hill with his wife.