Officina
Officina Provisions
- Meal Kit: Risotto al Funghi (Acquerello Rice. Wild Mushrooms. Parmigiano. Rosemary. Cooking Instructions Included.)
- Prepared Meals: 1. Gnocchi Sorrentina (Ricotta Gnocchi. Tomatoes. Fior di latte. Basil. Parmigiano, 2. Pappa Pomodoro (Tomato. Bread. Basil. Onion. Olive Oil.), 3. Italian Paninno (Sliced. Coppa. Soppressata. Mortadella. Hoagie roll. Romaine. Red Onion. Mayonnaise.)
- Butcher Cuts: Two (2) 12 oz. Roseda NY Strip, 1lb Fennel Sausage, 1 Whole Marinated Amish Chicken
- Artisan Bread: Pane Altamura (Semolina - Sourdough Bread)
- Fresh Produce & Pantry Items: Sweet Yellow (4 count), Spanish Onions (2 count), Farm Eggs (1 dozen), Romaine (3 count), Tuscan Lacinato Kale (1 bunch), Cherry Tomatoes (1 pint), Doughnuts Peaches (4 count), Caesar Dressing (1 pint)
- Kitchen Snacks: Homemade Giardiniera, Chicken Liver Mousse, Eggplant alla Norma, Marinated Olives, Biscotti, Crostini
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Officina [oh · fee · she · nah], or “workshop,” is an Italian-inspired culinary collective from Chef Nicholas Stefanelli of Michelin-star Masseria, Philotimo, and the newly opened Le Clou. Officina seeks to bring the very best of Italian gastronomy to Washington, D.C., and is an ode to Stefanelli’s travels, training, and distinctly Italian-American upbringing.
We look forward to welcoming guests at both of our distinct locations – District Wharf, and Downtown – for a range of unique experiences that capture the essence of Italy. From sunset cocktails atop our Wharf location’s stunning Terrazza to weekday lunch on the go Downtown.