“Secco is as good on the plate as it is in the glass”
Writing for The Washingtonian, Todd Kliman says “EAT AT SECCO”: Like the best wine bars, Secco is as good on the plate as it is in the glass. The zesty flavors of the rotating crop of small plates—think merguez sliders and anchovy-topped crostini—call for earthy reds, and the Italian-and-Spanish-heavy list is full of them. 2933 […]
Writing for The Washingtonian, Todd Kliman says “EAT AT SECCO”:
Like the best wine bars, Secco is as good on the plate as it is in the glass. The zesty flavors of the rotating crop of small plates—think merguez sliders and anchovy-topped crostini—call for earthy reds, and the Italian-and-Spanish-heavy list is full of them. 2933 W. Cary St.; 804-353-0670.
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