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Cheese, wine and charcuterie.  Man, do the Italians know how to live.  Last year, I wrote about the newly opened Bond 45, a 275-seat Italian steakhouse in National Harbor, an expansive restaurant with four glass conservatories, plenty of seating and dramatic views of the Potomac.  I returned recently during a media dinner to find that the stock in Bond 45 has steadily risen.

Start with a prosciutto flight with wild boar prosciutto—lacy, thin ribbons of dark, lean, rich pork.  Prosciutto San Daniele is mild and sweet, matured for 24 months.  Prosciutto di Parma is smoky and nutty.

From the mozzarella bar, where Bond 45 makes their own cheeses every day, there was smoked Scamorza mozzarella, buffalo ricotta, mozzarella, marscapone and burrata to taste.

Avid breadmaker Bryan Applegate of FoodNewsie appreciated the savory cheese popovers, which were hot and airy, releasing steam and the aroma of eggs.  Slather with butter for extra sin.  The Fravioli Grande are two enormous fried ravioli, filled with stracchino and mozzarella cheeses in a crispy, bubbly skin, which left a lasting impression on Johnna Rowe of Johnna Knows Good Food.

For the main course, veal chop parmigiana is satisfying in a simple tomato sauce topped with mozzarella.  Seared sea scallops picatta are pretty, plump and sweet, resting in a lemon caper sauce with crispy pancetta and parmesan potatoes.  Lauren DeSantis of Capitol Cooking enjoyed the 101-Layer Lasagna, which are 50 hearty layers of bolognese sauce and just as many lasagna noodles.

Greg O’Neill and Anita Hattiangadi of Greg’s List DC loved the housemade guitar pasta which resembles guitar strings when left out to dry.  Tossed with jumbo lump crabmeat and a decadent sea urchin butter, it was a winner for me as well.  Another standout is a basket of fried artichokes alla Giudea, fresh and crisp like French fries, only good for you.

There is a Venetian cicchetti bar which offers complimentary bruschetti, cheese, olives and sardines for snacking.  For dinner, be sure to hand-pick your own steak from the beef-aging locker.  See complete menus here.

Photo: Leah L. Jones for The Gazette

Bond 45
149 Waterfront Street
Oxon Hill, MD 20745
301.839.1445

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