Dupont Circle, Food and Drink, The Features, We Love Food

We Love Food: Casa Nonna’s Tavola 12

Photo courtesy of
‘Chef Amy Brandwein of Casa Nonna’
courtesy of ‘bonappetitfoodie’

If you told me that there was a restaurant in town where I could get a delicious, savory 12-course meal for $55, I’d at least raise an eyebrow at you. But Casa Nonna in Dupont Circle is offering just that at their new in-house concept, Tavola 12.

The 12-seat tasting bar is available on Fridays and Saturdays and showcases executive chef Amy Brandwein’s culinary talent. You can leisurely sit at the bar while chatting with Amy, watching each course be prepared by the chef and listening to the chef explain each course. You can add wine pairings to the dinner for an extra $30 per person.

While the menu changes based on what the chef wants to prepare for the night, you’ll find a quick recap of some of the highlights I tasted at Tavola 12 after the jump.
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Capital Chefs, Food and Drink, The Features

Capital Chefs: Amy Brandwein of Casa Nonna (Part 2)

Photo courtesy of
‘IMG_1930′
courtesy of ‘bonappetitfoodie’

It’s slowly getting a little cooler outside, which means that I can actually spend extended periods of time in my kitchen without melting. So here’s a recipe from Amy Brandwein of Casa Nonna for a homemade tortelloni stuffed with a delicious and soft cheese mixture. Don’t be intimidated by the length of the recipe or the idea of making homemade pasta. Turn on Netflix or your favorite playlist and spend a few hours in the kitchen with your pasta. Not a bad way to spend an afternoon on the weekend, if you ask me.

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Capital Chefs, Food and Drink, The Features

Capital Chefs: Amy Brandwein of Casa Nonna (Part 1)

Photo courtesy of
‘Amy Brandwein of Casa Nonna’
courtesy of ‘bonappetitfoodie’

As I watch chef Amy Brandwein call out orders to line cooks across different stations while juggling dinner tickets and checking plates before they go out, I can see how she managed three jobs, planning a wedding and culinary school all at the same time. The executive chef of Casa Nonna says that even 10 years into her career as a chef she still feels like she’s just scratching the surface.

“The learning never stops. I’m an inquisitive person by nature,” says the chef who gravitated naturally towards cooking Italian food. “There are all different regions [of Italy] with their own foods, their own dialects.” Each month Brandwein focuses on a different region and its food at Casa Nonna.

Prior to becoming a chef, Amy was doing political research for a lobbying firm in DC but was “cooking in all her spare time.” Growing up, her dad was a good home cook and vegetable gardener who was always clipping recipes and inspiring Amy. So when she came to the fork in the road of her career, Brandwein decided that rather than go further into politics, she would go into cooking. “I didn’t want to waste any time not doing what I love to do,” the Arlington native says. So she went to culinary school and started staging at Roberto Donna’s Galileo.

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