CACIO ITALIAN BISTRO – Restaurant

A small Roman bistro on Clark Road named for the dialect word for cheese, and for the dish it builds its case on: tonnarelli cacio e pepe, made in house with pecorino, cracked black pepper and Roman artichokes. Pasta is plainly the strength here. Lobster ravioli arrive in scampi cream, gnocchi with gorgonzola fondue, walnuts and pears, fettuccine with wagyu short rib in marinara infused with Barolo. Off the pasta list come eight-hour braised wagyu in Nero d'Avola and pork shank in marsala with wild mushrooms. Dinner only, Tuesday through Saturday, four until nine. Reservations are taken through the site.

Cuisine: Restaurant