Authentic, regional Italian cooking and seasonal availability is the inspiration for Chef Amy Brandwein’s menu at Centrolina. Guests, with views of fresh market produce, an open kitchen and terracotta-clad wood oven, are immersed in the cooking experience as they dine.

The menu features seasonal and frequently rotating dishes that showcase regional food from all over Italy and relies heavily on what is offered in the chef-driven market, whether that’s pinched beef ravioli, spaghetti alla chitarra with chanterelle mushrooms, grilled branzino or wood-roasted meat and vegetables. The beverage program features a wine list that combines imported Italian favorites with the best of Virginia, a beer selection that skews heavily local and a short list of classic Italian cocktails given a contemporary twist.

Chef Owner Amy Brandwein is a 2017-2020 James Beard Foundation nominee for Best Chef Mid-Atlantic and awarded 2018 Chef of the year by the Restaurant Association of Metropolitan Washington (RAMW). 2018 Chef of the Year, Washington City Paper.

Centrolina is dedicated to a sustainable food system. We purchase our ingredients from small farmers in Washington DC, Maryland, Virginia, Pennsylvania and Delaware. Centrolina is a recognized Leader in the James Beard Foundation Sustainable Seafood program. Our seafood program was rated 99% sustainable.