Incredible Italian
Italian classics – D.C. style – abound in this episode, which begins with the mezzi rigatoni from the Bloomingdale favorite, Red Hen. Next up, Navy Yard’s Ama offers up a tasty coniglio (rabbit stew), showcasing the flavors of Northern Italy. The episode wraps up at the stalwart Al Tiramisu in Dupont Circle, where Seth indulges in the visually stunning lobster risotto.
Previews + Extras
See How Navy Yard's Ama Restaurant Makes Coniglio
S3 E6 - 6m 48s
Chef Johanna Hellrigl introduces host Seth Tillman to coniglio, a traditional Ligurian rabbit stew with her unique twist, which is the signature dish of DC Italian restaurant AMA. She begins by expertly butchering locally sourced, free-range rabbit, utilizing every part—dark meat, white meat, and the carcass for a rich stock.
Watch Red Hen Restaurant Make Its Signature Mezzi Rigatoni Pasta from Scratch
S3 E6 - 5m 27s
Host Seth Tillman heads to RED HEN, an Italian restaurant in Washington, DC's Bloomingdale neighborhood, where Chef Mike Friedman takes him through the process of making mezzi rigatoni, a fresh dry pasta with a ridged tubular shape perfect for capturing sauce. The dish comes to life in The Red Hen’s kitchen, where it's paired with a rich fennel sausage ragu, made with fennel seed and coriander.
Watch Al Tiramisu's Chef Make a Creamy Lobster Risotto — With No Cream!
S3 E6 - 5m 47s
Host Seth Tillman heads to DC Italian restaurant AL TIRAMISU, where Chef Luigi Diotaiuti unveils the beloved off-menu favorite — lobster risotto. The dish begins with fresh lobster, gently blanched and sautéed with olive oil, garlic, cherry tomatoes, parsley, and a touch of salt. Meanwhile, arborio rice is toasted, deglazed with white wine, and carefully "fed" with a rich fish broth.
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