America's Great Restaurants

Geranio

After a period of relative silence from chef Troy Clayton, his fans from his days cooking at the Hyatt Regency in Reston (and previously with famed Jean-Louis Palladin) are undoubtedly happy to find him. He’s best when creating at the stove, and his splendid Italian cooking at Geranio shows off his culinary skills. Elements of his lunch menu show up again at dinner, but in general, luncheons are lighter and feature several entrée salads and main-dish pastas. It’s easy to be lured right past the appetizers, but you’d miss out on the rather startling broth stocked with five varieties of onions---startling because it looks tame but, unlike French onion soup, packs a peppery punch. Pastas take on a new significance after this light soup, and qualify as perfect light entrées. We recommend the penne with seared fresh tuna, which keeps you just this side of gluttony, thereby saving a tiny bit of room for Clayton’s dandy lemon tart. We also recommend the grilled salmon, seared sea scallops, beef ragoût, braised lamb shank, osso buco, venison and Maine lobster with scallops and mussels. - Gayot

• Dining Style: Casual Elegant
• Cuisine: Italian
• Neighborhood: Alexandria
• Price: 31 - 50
• Cross Street: Columbus Street
• Dress Code: Business Casual
• Email: info@geranio.net
• Hours of Operation: Lunch: Monday - Friday: 11:30am - 2:30pm Dinner: Monday - Saturday: 6:00pm - 10:30pm, Sunday: 5:30pm - 9:30pm
• Payment Options: AMEX, Carte Blanche, Diners Club, Discover, MasterCard, Visa
• Parking: Garage parking available on Alfred Street. Parking validation is not provided. Ample street parking near the restaurant.
• Restaurant Features: Banquet/Private Rooms, Bar/Lounge, Beer, Fireplace, Full Bar, Private Room, Smoking Area (bar only)
• Private Party Facilities: Private rooms for 10 to 55 guests. From 10 to 30 in our upstairs room with its own bar, antique hardwood floors and warm hued brick. From 30 to 55 in our main dining room, with bay window views and a working fireplace in season. Create your own custom menu, paired with wines if you so choose. Please contact the restaurant for details.
• Private Party Contact: Troy Clayton (703) 548-0088
• Executive Chef: Troy Clayton