There’s a new kid on King Street in Old Town Alexandria bringing a spin on Italian cuisine derived from the owners’ family traditions and love for seasonal ingredients.

Thompson Italian, which opened in Alexandria in January, initially made its local debut with a flagship restaurant in Falls Church in 2019. Despite early acclaim, the restaurant only got about nine months of service under its belt before the pandemic hit and owners Katherine and Gabe Thompson had to close their dine-in service and pivot to carry out only.

But COVID also provided some opportunities. It allowed the Thompsons to hone their menu, which resulted in Katherine receiving a James Beard Awards semi-finalist nod for Best Pastry Chef, as well as a RAMMY nomination in a similar category. Then, when 1024 King Street (formerly Hank’s Oyster Bar) became available, the owners jumped at the chance to join the Alexandria community.

The vibrant blue facade of the building with the neon pasta sign sets the restaurant apart from the traditionally colonial architecture that is prevalent in Old Town Alexandria and immediately sets the tone that you’re in for a one-of-a-kind experience.

“Thompson Italian is a family restaurant, through and through,” said general manager, Mel Haynes-Dunphy. “And we extend that familial hospitality to each and every guest that enters our door.”

Upon entering, guests are greeted with a warm hello from a bartender behind the massive marble bar that is the focal point of the restaurant. Katherine designed the restaurant, using soft lighting and deep green wallpaper with gold accents to complement the paintings — some of which were commissioned by her father.

On the other side of the wall that divides the bar from the dining room is a space that can seat more than 80 guests. The compact size of the establishment is testament to the staff’s talent: They have to choreograph the delivery of the orders being prepared in the basement kitchen to the bar and the dining room floor in a timely manner.

Executive Chef Lucy Dakwar defines the Thompson aesthetic as “Italian food with modern Palestinian flavors.” An example of this fusion of cuisines is the lamb meatballs that Dakwar credits as a staple that was served in her Palestinian-American Brooklyn family home. Here they are served with a red pesto sauce and pecorino cheese.

While perusing the menu you will see a range of dishes pulling from both influences, as well as from the season. “The menu changes with the seasons and incorporates local sourced ingredients that are weaved into every dish” says Dakwar. So right now, that means tagliatelle with hen of the woods mushrooms and chestnuts, a calzone stuffed with Tuscan kale, and brussel sprouts and roasted beets among the smaller plates.

Almost in unison, Dakwar and Haynes-Dunphy suggest that in order to get the full Thompson Italian’s experience guests should start every meal with one of their signature cocktails — one of which is the olive oil martini. The combination of the nuttiness of the olive oil, the smoothness of the gin and the hint of citrus from the orange peel prepares the palate for what’s to come. (Or try the cacio y pepe gimlet, which is apparently flying off the shelves.)

The menu is divided into smaller plates — those lamb meatballs, and a burrata appetizer, for example — and then larger ones, including pastas that range from a simple and classic spaghetti pomodoro an trenne with vodka sauce to the more elaborate ricotta cavatelli with sausage and broccolini, and meatier entrees like braised lamb shanks and whole fish.

Standouts on the menu include a honey roasted pears starter, with radicchio, walnuts and a whipped gorgonzola that balances the bitterness from the radicchio with the sweetness of the pears and the squid ink bucatini packed with scallops.

For dessert, try the unassuming olive oil cake that subtly wows with slightly salty crumb, a topping of crème fraiche mousse and golden raisins. Chocolate lovers may want to go for the chocolate budino with pistachio ganache or the chocolate amaretti torta — or there’s always Katherine’s citrusy take on tiramisu, made with limoncello sponge cake, lemon curd, lemon sabayon, and lemon cookie crumbs.

The overwhelming response from the Alexandria community to the restaurant’s arrival — they’ve started releasing dinner reservations one month in advance, and they go quick — prompted the debut of brunch. The new menu also features seasonal ingredients and the chef’s take on brunch staples: think rice pudding parfait with coconut, granola, and pineapple, a smoked salmon rillette with pickled fennel, and cacio y pepe scrambled eggs, among other dishes. .

Thompson Italian is open for dinner Monday-Thursday, 5 p.m. – 9 p.m.; Friday and Saturday, 4:30 p.m.-10 p.m; and Sunday 4:30 p.m.-9 p.m., and for brunch Saturday and Sunday, 10 a.m.-3 p.m. Reservations are encouraged.