"Come hungry" - the portions are "theatrically humongous" - to this "family-style" Italian in Penn Quarter/Chinatown where the "tasty" dishes include "plentiful" pastas and "wonderful" meatballs; though the "loud", "roomy" space may feel "like eating at a theme restaurant in an amusement park", it's still "fun with a large group."
Carmine's Restaurant Review:
Old-fashioned looking (a little like Nonna's kitchen) Carmine’s can seat up to 700 people and offers attentive and speedy service --- and all the food is made from scratch. For example, the cooks boil veal bones for hours to make the stock for the Marsala sauce that converts plain chicken cutlets into a succulent treat. Indeed, even the breads --- don’t skip the ciabatta --- are made fresh as...
Citysearch Editorial Review:
Carmine’s has been a New York City staple for decades, and now the team that pioneered the rise of homestyle Italian (call it ‘the macaroni revolution’) has brought an outpost to Washington, D.C....