WORTH THE TRIP
Wednesday, February 8, 2006; Page F07
PIZZETTA CON TONNO CRUDO
Sushi meets pizza in this clever appetizer from the antipasto menu at Sette Bello in Arlington. Chef Tiffany Lee wanted a mini pizza, but one that she could also serve at the restaurant's popular crudo -- or raw -- bar. She knew her customers liked raw tuna, so she came up with pizzetta con tonno crudo : grilled pizza dough topped with a lemon-infused mascarpone sauce, sliced tomato and tuna topped with sliced jalape?os, thin circles of red onion and a scattering of salt. The lemon sauce is drizzled over and a small salad is served alongside. The result -- warm crust, cool tuna, peppery jolt ($12 on the dinner menu) -- is all tied together with the creamy sauce. It's a hit not only with customers. Lee confides that it's her favorite snack at the end of the night as well.
  (By Gerald Martineau -- The Washington Post) |
Sette Bello Wine Bar and Restaurant, 703-351-1004, 3101 Wilson Blvd. Arlington.
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