Locanda's dining room.
Photo: BizBash
On July 6, Locanda opened its doors in Capitol Hill to an intimate, sophisticated dining room and inviting, Old World bar. Exposed brick and floor-to-ceiling windows mark the entrance to the restaurant (formerly Meyhane), which features creamy, pale yellow walls and glossy, amber-hued concrete floors. Available for full buyouts, the restaurant seats 60, under the soft glow of Artemide chandeliers and Murano glass lamps.Aykan Demiroglu, former director of operations at Le Paradou, was raised in Turkey on his aunt’s traditional Sicilian cooking, and his latest restaurant features an Italian menu with Mediterranean influences—like ziti with Tuscan cauliflower, sausage, and fresh mint, and grilled whole branzino (a striped European sea bass) with braised fennel. Demiroglu and executive chef Brian Barszcz, formerly of Obelisk, Tallula, and Bistro Bis, have committed to using local, organic produce and humanely raised meats and fish. The wine list includes primarily Italian selections, more than 30 served by the glass.
