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An Amalfi Coast-inspired trattoria starring dry-aged treasures from the sea.
Tari Trattoria brings a fresh Amalfi Coast vibe to Washington, D.C. Created by the founder of acclaimed Italian liqueur distillery, Don Cicco & Figli, Tari is uniquely inspired by traditional seafood dishes, with local and seasonal produce and locally baked bread.
Tari is a love letter to Francesco Amodeo’s family recipes and the simple, bold flavors of his hometown of Fuore, Italy. Our menu is streamlined and thoughtful. Each dish features unique and hard-to-find seafood, and each fish—whether it’s local, or flown in from Italy, Japan, or beyond—is dry-aged to enhance its best flavor and texture, making it tender, juicy, and ready for anything we’re cooking. Also in true Amalfi Coast style, we skip the butter…and let olive oil, sea salt, and fresh ingredients do the talking.
While our food is the star, our wine list is handpicked to ensure it shines even brighter. Our cocktail list comes straight from the creative mind of Alex Pisi, a world class Mixologist, with something to suit every palate at the table. Whether you’re gathering with friends, family, coworkers, or just treating yourself, Tari is all about slowing down, celebrating the sea, and savoring an Amalfi-style life.
FRANCESCO AMODEO
Concept Creator / Consulting Chef
A native of Italy’s spectacular Amalfi Coast, Francesco Amodeo has had hospitality running through his veins since he was born. Francesco grew up in the small town of Fuore, Italy, a quaint and tight-knit community hamlet of just over 800 residents. With an extended family who supplied the town with its most celebrated chefs, winemakers, and artisanal liqueur producers, he learned the restaurant industry at a young age.
Francesco got his first job at the age of 14, working under the mentorship of Marisa Cuomo, one of Italy’s most respected winemakers. He continued his apprenticeship at his uncle's restaurant in Positano, which inspired the recipes featured at Tari Trattoria.
Between working at Uncle Amodeo’s trattoria, and the town’s only resort, Francesco expanded upon his hospitality pedigree and developed his skills in every corner of the industry. He became a Master of Food and Beverage Management and a Master Sommelier for the A.I.S. of Napoli, and is also a Master Barman through the A.I.B.E.S of Salerno.
When Francesco travelled to Washington D.C. in 2005, he recognized its potential as a food destination, and made D.C. his home the following year. As he settled into his new life, he lent his hospitality expertise to notable D.C. establishments, including Butterfield 9, Hook, Café Milano, and Bibiana Osteria Enoteca, but he never lost sight of his dream to bring the signature flavors of his hometown back to life. For two decades, while he built Don Ciccio & Figli, he also developed the creative concept for Tari, experimenting with flavors and testing recipes. Today, that dream is realized in brick and mortar.