Chef Massimo Fabbri, who long ruled the kitchen at DC’s beloved Tosca, has traded in those white tablecloths for this neighborhood charmer, named after his son (Lorenzo is the “patron saint of cooks”). Photos of the chef's Tuscan hometown adorn the exposed brick walls and painted tiles line the floor, hinting at the delicious regional specialties that await.A dinner in this chef's hands might begin with grilled calamari (or fried, if that's your preference) with shaved broccoli, yellow bell pepper puree and white wine sauce. Pasta is a must: try the ravioli stuffed with ricotta, burrata and San Marzano tomatoes, sauteed with basil pesto and tomato.