Tortino Restaurant

About

Executive Chef and owner Noé Canales welcomes you to experience his vision of contemporary Italian cuisine in his lovely new neighborhood restaurant designed to transport you to a trattoria in Tuscany.

Story

Chef Noé Canales traveled to Italy in 1991 in what would become a life changing experience. He developed a love for the country and the rich heritage of the cuisine. Now, after many years of working as a top chef in some of the best Italian restaurants, Chef Canales has finally realized his dream by opening up Tortino Restaurant.

In the early 90s, Noé returned to Washington, DC to work in the famed BiCE restaurant known for power lunches and unbelievable Italian flavors created by Chef Giovanni (Gianni) Scappin. In 1993, Noé joined Chef Domenico Cornacchia as part of the opening team in the successful kitchen of Café Milano and then the opening team of Duca di Milano in 1994. By 1995 Chef Domenico brought young Noé with him to Las Vegas to open the revered Trevise La Scala under owner Franco Nuschese.

Back in DC from Vegas, Luigi Diotaiuti's Al Tiramisu was home to Chef Canales for more than seven years. In 2002, Chef Canales joined Washington DC's much acclaimed Ristorante TOSCA under the leadership of Executive Chef Massimo Fabbri and owner Paolo Sacco, where he spent that last several years as Chef de Cuisine.

Noé's journey through Italy and the kitchens of esteemed chefs have culminated in a wonderful expression of contemporary Italian cuisine and a dream come true through the opening of the restaurant Tortino. The dining room of Tortino is elegant with soft textures that lend to both comfort and sophistication. Executive Chef and owner Noé welcomes you to experience his vision.