Notti Bianche White Nights Redefines the Power Lunch

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In today’s economic environment, savings is power. Chef Robert DeCoste and his culinary team have created a terrific new menu focused on taste and price. Notti Bianche offers a new Lunch Menu that provides savings without sacrificing sophistication.

In today’s economic environment, savings is power. Chef Robert DeCoste and his culinary team have created a terrific new menu focused on taste and price. Notti Bianche offers a new Lunch Menu that provides savings without sacrificing sophistication.

The authentic Italian trattoria focuses on light salads, fresh Panini’s and fantastic homemade pastas. Patrons will enjoy a variety of dishes for lunch with entrees ranging from $9-$13. Notti will also offer a Panini and Soup of the day for only $12.00 dollars. Add to this a new selection of beverages with fresh Limonata, draft beer and half glasses of wines from $4.50 and you may just have the perfect fiscally responsible DC Power Lunch.

Chef Robert DeCoste expresses, “With the all of the economic doom and gloom, we wanted to create an atmosphere that allowed people to still have a meeting over a great lunch without feeling guilty about the expense. I love to create approachable culinary experiences, so this was a challenge I was excited to embrace.” DeCoste is also 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.

Located in the Historic Foggy Bottom District
824 New Hampshire Avenue, Washington DC, 20037
Managed by Potomac Restaurant Group
Media contact: Caroline Fitall 202-331-3800

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.

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Caroline Fitall
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