Perron says, "Every week that you come in, you're going to get something a little bit different, especially from me. I like to change the menu up a lot."
Perron shared, "I think that's something cool, something unique. Nobody's really doing it in DC."
Divino will feature a pasta counter, allowing diners to watch the preparation of multicolored pastas made with freshly milled flour from Anson Mills.
He will put his steakhouse experience to use with a tomahawk ribeye costata that's dry-aged in-house and rubbed with miso.
[
Collection
]
[
|
...
]