Source: Washington City Paper Young & Hungry
In one of two kitchens at Old Ebbitt Grill, a cook rolls individual squares of pasta dough into tubes called garganelli. Each noodle is gently placed beside the next to later be cooked with spicy sausage, tomatoes, and Swiss chard. It’s a time-consuming process for a restaurant that serves on average 2,500 people a day.
Beside the cook sit trays of cannelloni di casa, which shares the distinction of being the oldest dish on the menu along with trout parmesan.
“This is the reason I work for Clyde’s [Restaurant Group],” says the restaurant group’s president, Tom Meyer. ...