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30 Restaurants in 30 Nights!
Tales from a Gastronomical Marathon
By Mimi Harrison

Night 13: Volare
It's still raining the next night (Did I just see a guy with a beard float by in a boat?) and female Michael and I are cruising deepest Bethesda. We're trying to find Red Tomato. But here is Volare, another on my list of destinations and they offer valet parking. Nolo contendre. Andiamo.

One step into Volare and you know you've found another of those perfect authentic neighborhood places. With its conglomeration of paintings and hangings, tapestries, bottles and plastic grapes, this is not the latest thing. It is even better, the real thing. If you had a nonna to pry from her own cucina for her birthday, you would bring her here.

But something seems off. I find it somewhat strange that all the help here seems Asian, which doesn't immediately augur well in the authenticity department. Everyone is prompt and polite, but I'm thinking that the kitchen might well have a José and not a Guiseppe rattling the pans. I ask to speak with the owner, as I usually do, and I'm told he is "Mr. Robinson." Hmmm. Not that promising either.

The menu is classic by anyone's standards, and we aren't that hungry tonight. But the eggplant parmesan, OK a cliché, is delicious. The eggplant is sliced thick, delicately fried and tender in the middle, the sauce is just right. Michael's pasta e fagiole soup looks lovely and comforting, all velvety beans and potatoes in a creamy base. So somebody knows what they're doing.

By check time "Mr. Robinson" appears. But he's the guy who parked our car! He looks Italian, but Robinson? Easy to explain: he's from Ecuador. Oh. This guy is nice, and I realize then that Volare is a quintessential American place. Vasquez is an immigrant from Ecuador. He came to DC with dreams of success, started a hair salon, did well, bought another, did better, got bored, bought Volare and oversees its care and management, whether greeting patrons, parking the cars or doing the dishes. The staff is an ethnic patchwork, the chef is Italian. The patrons are a patchwork as well and, as Vasquez delivers the cream puffs he insists we try, I see we customers are all united in our state of satisfaction.

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