First baseman Adam LaRoche recently proclaimed the Nats have transformed DC into a baseball city. Whether or not you agree, it's a safe bet you'll be headed to the ballpark this season. Here's the quick and dirty on where to drink and dine in the Navy Yard.
Craving something more substantial than Cracker Jack? Chef Matt Adler’s 22oz ribeye (costata in Italian) should do the trick. The beef is dry-aged for 30 days before being paired with a grilled romaine panzanella salad with pickled onions. Another area of the menu to hit is the fresh pasta section boasting nine options. Matt’s Osteria Morini teammates—Kristi Green behind the bar and Alex Levin in pastry—make the still-new restaurant the place to sit down to a sophisticated, full meal even if you’re still in Nats gear.
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