“We work very hard to procure the best produce, fish and meat in the mid-Atlantic area to support our local farmers and artisans. Our menu changes every day which allows us the ​flexibility to work with the freshest food. We pride ourselves on diversity, starting from the top. Our senior management team is composed of women and we are devoted to driving a culture of equality, diversity, and respect.”

Artichokes four ways: creamed, roasted, shaved, and fried; spaghetti with scallops, calamari, morel mushrooms, basil, and olive oil; roasted whole Mediterranean sea bass with potato confit, tomato, olive, and basil.

Chef Amy Brandwein’s much-loved Italian spot, tucked away in glitzy DC, hasn’t skipped a beat since opening in 2015. Known for its meticulously crafted homemade pasta, this sleek, light-filled restaurant and market is inspired by seasonal produce from local farms, which determines the menu on any given day. Among those outfits is DC Urban Greens, a nonprofit grow operation located in DC’s Ward 7. Centrolina is the group’s only pro-profit client, and receives roughly fifty pounds of produce a week.

“Amy Brandwein can cook for me anytime. I love her response to the seasons, sheathing spring’s ramps, for instance, in a crackling tempura to be dipped in shiso aïoli. ... Then again, whatever she pulls from the wood-fired oven makes a good case for moving to the top of the list.”
–Tom Sietsema, The Washington Post