"Monaghan says he settled on Italian because it was "what they needed" in the neighborhood, and the space had previously been home to an Italian restaurant called Capa Tosta. He tapped chef Nick Perkins, who previously worked a Petite Cerise and Cece's Roland Park in Baltimore, to lead the kitchen."
""We're trying to keep the cost down and keep the arrogance down in our house," Monaghan says. "So all of our stuff is very simple and straightforward." The dining room-with 65 to 70 seats inside and 20 more on the patio-is dedicated to walk-ins only."
"Handmade pastas span from mezze rigatoni with a vodka sauce bolognese to fusilli with bresaola-braised collards and chestnut puree. There are also a small handful of entrees such as roasted trout or a pork chop with polenta, braised bacon, and stewed peppers. Drinks are focused on spritzes and negronis, and there is a small selection of Italian wines."
Tim Monaghan transitioned from a banking and finance career to the restaurant industry three years ago to spend more time with his sons. He gained experience working as a bartender, server, and front-of-house staff at Georgetown and Baltimore restaurants before opening Ulivo in Park View. The casual Italian restaurant features handmade pastas, antipasti, and entrees, all priced at $30 or less. Chef Nick Perkins leads the kitchen. The concise menu includes items like beef-and-pork meatballs with whipped ricotta, mezze rigatoni with vodka sauce bolognese, and roasted trout. The 65-70 seat dining room accepts walk-ins only, with an additional 20 patio seats. Monaghan emphasizes simplicity and affordability throughout the operation.
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