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Molly Hippolitus / molly@mhco.studio
Michelin Guide DC
The Red Hen
You can’t miss this place-there’s a giant red hen painted on the facade of the century-old building-but if you’re a Bloomingdale resident, you’re likely a regular already. The look is farmhouse funky complete with reclaimed timber, exposed brick, and a wood-burning oven in the kitchen, but don’t let the country-cute appeal fool you: there’s a CIA-trained chef manning the stove.
Washingtonian Magazine
Washingtonian Recommends: The Best Pasta Restaurants Around DC
You really can’t go wrong if you go heavy on the carbs at this rustic Italianish-American restaurant in Bloomingdale. One staple: rigatoni with fennel-sausage ragu. Our server sold the Red Hen classic by saying it’s the perfect dish if you’re having a bad day. It has never failed to make us smile.
Eater
The 38 Essential Restaurants in D.C.
One of Eater’s former Restaurant of the Year winners is the whole package: food, design, service. Bloomingdale residents and destination diners turn to the Red Hen for offal, homemade pastas, and a carefully curated wine list (orange wine, anyone?).
Washingtonian Magazine
Washingtonian Reader's Choice Best Italian
The cocktails lean bitter, the pastas are hearty, and the ultra-creamy burrata is famous for a reason.
Washington City Paper
Best of D.C. 2018: Top 3 Best Chef
Chef Mike Friedman 3rd Place, Best Chef Reader’s Choice
Washingtonian Magazine
Washingtonian Recommends: The Best Restaurants in DC to Dine Solo
The best place to sit at Bloomingdale’s go-to Italian-ish restaurant is the U-shaped bar that dominates the dining room. It also happens to be an excellent place to post up when you don’t want to share your pasta.
Washingtonian
The Red Hen: Making It Look Easy
If Seth Godin or any other motivational speaker of the tech age were to craft a mission statement for the ambitious indie restaurant, it would probably go something like this: Don’t try too hard to impress us. The appearance of effort is a drag on our overburdened souls. Give us the sort of dishes we might cook at home for a simple weeknight dinner.
The New York Times
Washington Has More on Its Plate
The�Red Hen, in the emerging neighborhood of Bloomingdale just blocks from a public-housing project, is pulling in local homeowner pioneers, new careerists clinging to the Eater DC hot list and, yes, United States senators.
Esquire
How to Make Gnocchi (For Elliot)
Michael Friedman, chef of the Red Hen in Washington, D.C., offered this Roman-style gnocchi, which is baked and more straightforward than traditional gnocchi. Harder to mess up. Just as delicious.
Washington CityPaper
Eat The Red Hen's Rigatoni With Fennel Sausage Ragu Immediately
With so many new Italian restaurants opening this spring, I’ve been eating a lot of pasta and pizza lately. But amid all these carbs, there’s one dish I keep coming back for: The Red Hen’s mezze rigatoni with fennel sausage ragu.