New St. Gregory Hotel restaurant to showcase Mediterranean food

Tredici will showcase a collection of dishes from the Mediterranean Sea. (St. Gregory Hotel)

Zavino Hospitality Group in partnership with Pennsylvania-based REIT Hersha Hospitality Trust announced the October anticipated opening of Tredici Enoteca at The St. Gregory Hotel in Washington, D.C. Located in the heart of Dupont Circle, the new restaurant is part of a 16-week overhaul of The St. Gregory Hotel’s lobby, restaurant, bar and patio, totaling 7,000-square feet.

Tredici will showcase a collection of dishes from the Mediterranean Sea. Much like the original Center City Philadelphia location, the menu at Tredici will pull from various regions along the Mediterranean coastline such as Italy, Greece and the Middle East. 

Carlos Aparicio has been tapped to serve as executive chef of Tredici. Hebrings over 20 years of culinary experience, garnered throughout New York City and Philadelphia. A native of Puebla, Mexico, Aparicio learned the secrets of authentic, homemade Mexican cuisine while watching his mother cook in their rustic kitchen. Throughout his tenure, Aparicio has cooked at a number of restaurants with notable Philadelphia chefs and restaurateurs including Buddakan and Parc Restaurant with Stephen Starr, POD with Michael Schulson and Osteria with Marc Vetri. Most recently, he was the executive chef at Zavino Wine Bar Pizzeria in Philadelphia, where he served for five years.

Fans of the Philadelphia location will enjoy savoring the restaurant’s signature dishes such as broccoli and avocado with black sesame and Dijon vinaigrette; hanger steak with crispy potato and salsa verde; and a Mediterranean tasting board with hummus, falafel, vegetables, Tuscan bread and quinoa salad; as well as a number of items from the raw bar. A variety of flatbreads, including gluten-free options will also be available.

Tredici will offer a highly selective list of wines highlighting the major regions such as California, Italy, Argentina, Chile and France. Thirty wines will be available by the bottle or by the glass. Guests will also be able to enjoy a half glass, or 3.17-ounce pour of any of the restaurant’s featured wines. A Cruvinet temperature controlled wine-keeper system will also be available to store six premiums bottles that guests can enjoy by the glass or half-glass. Furthermore, a rotating list of craft cocktails will also be available, along with 10 beers by the bottle.

Zavino partners Laurence Saul, Greg Dodge & Jay Overcash partnered with Boxwood Architects to design the 4,500-square foot, 60-seat space, which uses materials and illumination to preserve the energy of the restaurant from one space into another, uniting each in warm harmony. Finishes were chosen to echo the hues of the Tuscan countryside, and include white oak herringbone floors, floor-to-ceiling windows and fantasy brown marble. Other design elements include solid brass inlays and accents, curving walnut millwork, antique mirrors, cream-colored subway tiles, and deep blue accent paint which adorn the walls, windows, and doors throughout the restaurant. Moss-green Italian leather upholsters the custom swiveled bar stools, secured with antique brass rivets line the 30-seat bar. An outdoor patio will also be available during the spring and summer months and can accommodate an additional 35 seats.