Lavagna opened with a concept to keep food simple, fresh, and Italian, and Executive Chef Darren Maas and Owner Stephen Cheung have developed and refined this concept to include ingredients from local farms. “The freshest and highest quality ingredients we can offer come from this region,” says Stephen. “The closer you can get to the source of the food, the better it is,” adds Chef Darren. “And not only is the quality better, but using products from this region is better for our local economy and the environment.” Ingredients are locally sourced from farms including Piedmont Ridge Farm in Maryland, Shenandoah Farmers’ Cooperative in Virginia and Papa Weaver's Farm in Virginia. Upcoming locally sourced items on the menu include Chesapeake Bay catfish, Lower Potomac rockfish, and Papa Weaver’s pork.
All menu items at Lavagna are prepared from scratch, including our pasta. The menu changes weekly as well as seasonally so it can feature only the freshest local ingredients. Chef Darren is expanding the house-made charcuterie program and is adding a line of house-made local preserves, with offerings varying week to week. Recent menus have featured testa, coppa and bresaola. Lavagna also offers a variety of Italian wines, beers from around the world and distinctive craft cocktails.
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