Thompson Italian, a welcome addition to Falls Church, fully delivers on promises of fresh pasta and seasonal dishes in a casual, family friendly environment. The restaurant, first open for service in August, is run by husband/wife duo Gabe & Katherine Thompson (chef and pastry chef), whose impressive resumés include (among others) fine dining establishments Le Bernardin & Per Se, as well as RPM Italian here in DC.
The menu at Thompson has something for everyone and is perfect for sharing. Start with the fritto misto, a lightly battered combination of calamari, lemon, chilies and parsley, served with a tasty diavolo sauce that is as addicting as it looks. The spicy pork meatballs are also a solid appetizer, seasoned with cumin and served with a slightly sweet marinara. And of course there’s the roasted garlic bread, with a perfectly crisp texture that will surely please any crowd.
I also sampled a few of the pasta dishes on the menu – all of which are hand rolled on site. The ricotta gnocchi are pillowy in texture, with a savory lamb ragu sauce that coats the pasta well. The sweet corn ravioli is the perfect summer pasta – light and sweet, with fresh corn shining throughout the dish. My favorite of the night was the orecchiette – the pasta had an amazing, chewy texture, which paired perfectly with the sausage and broccoli rabe pesto and came with a little bit of a kick.
To round out the meal, I had the olive oil cake for dessert. It’s topped with a light crème fraîche mousse, drizzled with a raisin marmellata for a touch of sweetness, and finished with a sprinkling of flake salt. The balance of savory and sweet components is done very well.
Thompson Italian is open 6 nights a week (closed Tuesdays). The space includes a casual bar area with a few small tables and a larger common table, a sizeable dining room, and a lovely patio out back.
124 N. Washington St.,
Falls Church, VA 22046
5 pm – 10 pm