- $15 for $25 worth of Italian food
See the menu.
People love a good fixer-upper. And that's precisely what Jeb and Ari Brownstein were looking for when they bought Fazzini's Italian Kitchen in 2010. They, like many locals, were drawn to the deceptively ho-hum storefront eatery for their scratch-made pastas and sauces, prepared in delightfully quintessential ways.
But the Brownsteins recognized Fazzini's untapped potential, and soon they moved it into a larger, more modern space they renamed as Fazzini's Taverna. Along with the new digs came some bistro-style recipes. Eggplant parmesan is sliced thin and lightly fried to give it a satisfying crunch; a tuscan-style steak is served over arugula, roasted portobellos, and a plate. That scratch-made pasta is still there, though, elevating dishes such as a lasagna the Baltimore Sun food critic Richard Gorelick called "the type of lasagna we have in our head when we think about lasagna." In fact, thanks to the addition of wines on tap, craft beers, and Aperol cocktails, Gorelick went on to declare Fazzini's "the most all-around satisfying restaurant I've reviewed in months and months."