Eat By Numbers – Elisir

When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.

This week we pop down to Elisir – a bastion of Italian modernism in Penn Quarter – to find out just how many pastas they make by hand and to discover the number of grappas you can enjoy after one of chef-owner Enzo Fargione’s epic tasting dinners.


Maximum capacity: 117

Cameras capturing the culinary team at work: Three

Televisions broadcasting the action in the kitchen: Five

Pastas made in house: Nine, including saffron fettuccine, giant agnolotti, red beet tortelli filled with cheese fondue, and saffron fagotti filled with liquid truffle

Cigar boxes kept on hand for the branzino carpaccio dish: 18

Get the rest of the numbers by clicking over to CityEats’ Plate blog now.

Photo courtesy of Michael Palmer.


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