Dinner in Montalcino
& Cellar Treasures!

July 15 to July 31

Each year in the restaurant business teaches you one thing: No matter how difficult things are right now, they can always get worse.  But as we celebrate our 6th birthday, it’s time to reflect on how our loyal customer base continues to support us thru thick and thin.  With over 400 new seats in Cleveland Park competing for your dining dollar, we are basically even with last year and that is incredible.  So this anniversary is a really special one to us.

When Kay and I started Dino, we wanted to share the flavors of some of the great restaurants we have visited in our travels to Italy.  Over the years, we have become honorary members of two of the 4 quartierie of Montalcino {the civic organizations that take care of the citizens in need and help parents raise their kids Montalcinese}: Pianello and Travaglio.  Pienello is one of the wealthy quarters but it is a real honor and privilege belonging to the worker's quartiere.  After all, the family who own our favorite wine bar and the folk from the produce stand and meat shop are all Travagliani and it makes for a better time in Montaclino as visitor to have this connection! Our special Montalcino menu will reflect the flavors and meals we have had in our home away from home! 

As a bonus for our anniversary, we feature what we call Cellar Treasures.  We keep a few bottles of odds and ends that we break out and share during our Birthday month.  So it may be an old Chianti, a Brunello or an Amarone or Valpolicella.  You never know what you get... but hey, it’s free and it’s just a splash for fun!  Given our Montalcino theme, I bet there are some pretty darned good Brunello and Rosso di Montalcino on hand.  And since I have more time to enjoy a toast with our friends Monday thry Thursday, it won't be hard to figure out when to come for the best stuff! 

And since you cannot exist on one sip of wine, remember that thru the fifteenth of the month, we are offering our $18 wine special, free corkage and wine madness {33% off wines 50+} every night of the week!

Please note that the tradition of celebrating a birthday for a month was one my mom Ella used to follow....At Dino we can't keep up with you Mom!  May you be having a good time where ever you are!

Dino Turns 6 ~ Dinner in Montalcino

July 15 thru July 31

Crostini Misti

No meal in Montalcino would begin without a selection of crostini and small bites.  So we will offer anassortment each night of bread topped with hearty Montalcino fare.  In a definitee non-nod to Montalcino, we will offer a vegetarian option as well as the more typically meaty and seafoody toppings you would usually get.  Inspired by way to many night standing among friends at Bar alle Logge

Primi

Your choice of...

Pasta all'Aglione
Almost every restaurant in MOntalcino offers a;;'Aglione in tomato season.  It's a simple pasta of tomatoes, roasted & fresh garlic and herbs.  By the 15th, with luck, we will be in heirloom tomato season big time so this is one of the great simple dises we offer all year long.

Pasta alla Briciole Ricca
Briciole is traditionally an herbed breadcrumb topping for pasta.  Our "rich version" will include pork belly as well as wine brased onion.  Inspired by Grappolo Blu

Pasta ai Cinghiale
Our signature.

Secondi

Your choice of...

Bistecca alla Fiorentina {+28 for 1 ~ +4 for 2)
The big steak, serves 2 or more!  Local farms T-Bone, over a kilo in size.  Roasted Tuscan potatoes & sauteed greens.  {The dish in Montalcino!}

Lengua e Trippa
Tongue & tripe with saffron white beans and stewed greens.  Rustic and quite yummy!  {Inspired by Quartiere dinners we have enjoyed in Travaglio!}

Maiale
Local Pork Chop with radicchio sauce {inspired by Da Mario in Buonconvent which is almost Montalcino!  All our friends in Montalcino love taking us to this mom and pop hole in the wall for super rustic food!}

Scotiglia
Hunter's stew with rabbit & duck, served on Polenta {inspired by dinner at Andrea Costantii's house}

And our vegetarian fans are welcome to choose any of our many veggie items as their entrée.

Dolce

Ricotta Moussse with seasonal berries & old balsamico ~ or ~ 3 ages of Pecorino {inspired by Giglio}