In Alexandria, A La Lucia's Wine, African Fare

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IF YOU'RE A FAN of Italian cuisine, among the first to visit Roberto Donna’s Bebo Trattoria, and a regular at Arlington’s Italian Store, A La Lucia is likely in your repertoire. Owned and operated by former Galileo maitre’d Michael Nayeri, the restaurant offers fare that includes mussels in white wine, meatballs in polenta, linguini vongole and pasta puttanesca.

Yet it's wines that Nayeri has been showcasing lately in the restaurant’s recently opened wine room, part of Michael's Wine Connection store that opened last fall. This month alone, Nayeri hosted several tastings in the space, which included a French tasting of 10 wines for $20.

Although Nayeri’s wine selection in the bar and the store is wide enough to accommodate discerning wine connoisseurs, he’s especially fond of the 2005 Vietti Arneis and Campagna Falanghina, as well as his most popular selection, Nobile di Montepulciano. "Though they’re less expensive, everyday wines are good for me because they’re accessible," he said.

Keep an eye out for several Italian wine tastings in late January and early February.

In the meantime, there's still room to book a holiday party in the wine room. Though it’s big enough to seat 40 people, Nayeri will consider a range of party sizes and can serve guests anything from wine flights to tasting menus.
» A La Lucia, 315 Madison St., Alexandria; 703-836-5123.

» A TASTE OF AFRICA: Nestled on a side street next to Balducci’s in Old Town, Morou and Heather Ouattara's new restaurant "is a fine-dining restaurant that happens to be in a neighborhood," said Heather Ouattara. Farrah Olivia has only been open for three weeks, but it has plenty of appeal for diners who want to get in on a good thing early. After all, the restaurant seats only 18 tables at a time. Vegetarians and vegans are also in good hands at Farrah Olivia — the five- and seven-course tasting menus ($52 and $72) can accommodate the part-time vegetarian or the strictest vegan.

Part of the menu’s appeal is its use of unusual ingredients and exotic spices. Inspired by his African upbringing, the Ouattaras add complexity to traditional entrees with spices such as dried escargot and alligator pepper. The restaurant makes liberal use of grains of paradise, which he adds to honey to flavor chicken and to coffee powder for beef. Farrah Olivia’s exotic tastes do not extend to vineyards and farms. The restaurant offers Napa, Sonoma, Mendocino and Willamette area wines and supports dairies in Virginia and California. "We want to help out farmers as we go," said Morou.
» Farrah Olivia, 600 Franklin St., Alexandria; 703-778-2233.

Photos and story by Express contributor Melissa McCart.