Vapiano is one of my favorite after work spots to partake in wine and pizza and they have my beloved Nero d' Avola on the menu. Their 18th and M location is only a block from work and the couches and fire make it really inviting for my friends and I to unwind. And I love their outdoor decks in the summer when the weather is grand.
After about a year of construction delays, Vapiano opened last night at their
Vapiano first opened up in
Vapiano was the winner of Nation’s Restaurant News’ 2008 “Hot Concept!” Award for its novel upscale-casual, quick service system, where guests line up at the chef’s counters to order their food directly from their own personal chef, and then watch as the dish is prepared right in front of their eyes in the open kitchen. Patrons can choose from made-to-order fire-roasted pizzas like the Rucola, made with tomato sauce, mozzarella, arugula and parmesan or the Diavolo, with tomato sauce, mozzarella, spicy sliced Sicilian pepperoni, bell peppers and onions. Pastas run from invigorating choices like the Limone e Menta, with butter, lime and fresh mint leaves or the Tacchino Piccante with chicken breast, orange-chili sauce, bok choi and bell peppers to a classic Bolognese Italian meat sauce. Salad lovers can choose from choices like the Greek Salad with Vapiano leaf salad, feta cheese, cucumbers, cherry tomatoes, black olives, capers, onions and fresh dill or the Insalata di Rucola con Parmigiano.
Prost to the guys behind Vapiano and to Kent Hahne, president and founder.
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