Chef Mike Isabella’s chicken thighs are a signature dish at Graffiato. Seared skinned side down and finished in the wood oven, the meat is tender while the skin is crispy. But this dish’s secret weapon is the pepperoni sauce that has made the Top Chef famous. The most apt expression to describe this puree of tomatoes, chilies, and pepperoni is “Oh my God.” Check out the recipe for the pepperoni sauce to the right.
Editor’s PickCelia Sin-Tien Cheng | October 03, 2011
707 6th St NW
Washington, D.C., 20001
202-289-3600
Chicken Thighs: $
Website | Menu | Reservations
Sweet Corn Agnolotti (Seasonal)
Dumpling Platter (in the lounge)
The Source
Souffle (all flavors — love the layers of crunch)
Adour
Potato gnocchi with ricotta sauce and black truffles
Spiagia
Since opening in June, Chef Mike Isabella’s Italian-inspired restaurant, Graffiato, has become one of the most buzzing restaurants in Washington, D.C. Graffiato was highly anticipated by many Top Chef fans, as Isabella appeared on season six of the show. Though he did not win, he was a favorite who was asked back on Top Chef All-Stars. Isabella believes that appearing on Top Chef has opened many doors for him. “I probably wouldn’t have my own restaurant right now if I hadn’t gone on Top Chef.” His fanfare continues to grow with Graffiato’s success. The extremely positive reception in D.C. from diners and critics alike — who’ve easily grasped and appreciated his concept of eating family style, tasting a variety of dishes rather than large courses — has exceeded his expectations.
Isabella’s relationship with food started young. As a kid growing up in northern New Jersey, he was an adventurous eater. He describes himself as “a wild kid who could never sit still,” and when his grandmother would babysit, she’d give him simple cooking tasks like rolling meatballs to help calm him down. “I remember that being in the kitchen made me feel focused and at ease.”
His Italian-American grandmother has been a resonant influence in his cooking, especially at Graffiato, where small plates, cured meats, pizzas and pastas are all meant to be shared by the table — a type of cuisine, inspired by his roots, which he had never before cooked professionally.
Prior to opening Graffiato, Chef Isabella honed his skills by working for high profile chefs including José Andrés, Douglas Rodriguez, Jose Garces and Marcus Samuelsson. While the execution of his cuisine at Graffiato clearly reflects all his previous professional experience, the core of its excellence is Isabella’s attention to simplicity and fresh ingredients.
Much of the restaurant’s success is due to Isabella’s vision and philosophy. He treats the diners not as “customers,” but as guests at his house. The 130-seat restaurant with two floors of seating is not small, but the atmosphere is laid back even though it’s packed every night. It’s the type of restaurant where you feel like you can just hang out.
In addition to cooking, he’s passionate about D.C. sports (Caps and Nationals), eating and traveling around the world — and he loves tattoos!
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