Food: Filomena {georgetown | washington, dc}

In the hustle and bustle of Georgetown lies a quaint Italian restaurant off M Street called Filomena.  For weeks, a friend of mine urged me to go, and, well let's just say he's not typically the first one I'd trust with food recommendations aside from burgers.  Not to mention, I had the most amazing lasagna in Milan, Italy a few summers back and highly doubted a restaurant in the States could measure up.  I finally decided to check it out on Yelp and thought it'd be a great place to take le boyfriend for his birthday lunch, especially since he loves tres leches.

When we walked into the restaurant, it was like we teleported to Valentine's day in Italy.  Our waiter was none other than a burly Italian man named Anton Soprano - no joke.  He was a joy to talk to and gave us some great suggestions.  We ended up ordering the 3-course lunch special and one additional entrée.

{arancini rice balls}

We had no clue what to order for an appetizer, but Anton suggested these fried rice balls filled with mozzarella cheese and bolognaise meat.  These were nothing short of magnificent - a slightly crispy outside oozing with meaty, cheesy goodness and low on the salt.  They came on a plate of 3, but we ate them so fast we only got a picture of this lone ranger.

{fettuccine alla carbonara}

I originally ordered this for myself, though I'm not a fan of bacon.  The alfredo sauce was on point - not super creamy, but not too soupy.  But after this next dish came out, Peter and I did a trade off and he got all the bacon he wanted.

{lasanga alla bolognese}

Now this is the real deal.  It was melt-in-your-mouth good, and we had enough for left overs the next day.  Dare I say, this was as good as I remember.  The sauce is made of beef, veal, italian pork sausage, Chianti wine & ground veggies...my mouth is watering again!

{tres leches}

One milk for every star, Filomena definitely made it in our books as the best Italian place in the area.  Their tres leches didn't disappoint either.  I loved the smooth texture of the cream in the middle, but we both agreed that the after taste was the best.  It was light and buttery, and just the perfect amount of sweet.

Props to them also for serving Illy capuccinos (one of his faves).  But the best part was walking out of the restaurant seeing a woman in the window to our left rolling and cutting all the pasta. 

Toodles,