4201 S. Steel St.
If you love pasta, garlic and the aromas, the flavors and the global influence of food from Italy and the Mediterranean, then you’ll enjoy Chef Bill and Monique Trudnowski’s restaurant.
The King salmon — moist and well seasoned — is fire-grilled with a lemon-herb butter, white beans, red onion, tomato, caper and fresh basil — delicious.
Other entrees include a garlic top sirloin, roasted garlic prawns, gussied-up filets and T-bones, chicken alla parmigiano, chicken fettuccine alfredo, clam linguine, and sausage and prawn pappardelle.
The steamed clams arrived swimming in a mild broth of basil pesto, white wine, herbs and pine nuts with a side of focaccia. The clams were well cleaned, sweet, and mostly small while the broth complimented but did not detract from the shellfish. The preparation was well done.
Other appetizers include an antipasti platter, crab cakes, flatbreads, several artichoke dishes and seven pizzas.
The lunch menu mirrors the dinner menu, but portions and prices are smaller.
Adriatic Grill has an ample number of Italian and Washington whites and reds.