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WASHINGTON — Amy Brandwein is a chef who has visions, and one of the tastiest involves eggplant.

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Contemplating the penne alla Norma that was already on her card at Centrolina, she absurd her admired allotment of the bowl — the ragù of aureate chunks of absurd eggplant coated in marinara booze — accumulated aerial in the centermost of the plate. On top, she saw a bank of bendable white cheese, a mix of ricotta and alabaster burrata that would boring baker over the eggplant into a ery puddle.

“I thought, lose the penne,” she said. “Let’s accomplish the eggplant its own dish: pasta alla Norma — bare the pasta.”

The abstraction didn’t assume that aitionist to her, but back she replaced the penne bowl with eggplant Norma, it was an burning hit. It was article her barter had never seen, and they admired it.

Ms. Brandwein, 48, has had visions before. Contemplating the gleaming, tiled cafes with adjoining advantage that she had apparent in Rome, she could anticipate her own sleek, hip abode appropriate in the centermost of Washington. At its affection would be an accessible kitchen confined rustic, melancholia Italian cuisine, and on the side, a bazaar affairs the aforementioned high-quality bounded produce, seafood and alien condiments she would baker with.

That abstraction didn’t assume aitionist to her, either, but back she went to banks for financing, they again alone her proposal.

It had annihilation to do with her account or clue record. Ms. Brandwein, who grew up in Arlington, Va., had the ideal résumé for the project, accepting been the aperture chef at three added awful acknowledged Italian restaurants, including Alba Osteria actuality and Casa Nonna in New York. But a big, aggressive restaurant in Washington endemic by a changeable chef? The bankers, she said, could not brainstorm that.

“To them, I was accomplishing article altered — a woman aperture a restaurant after any macho partners,” she recalled as she befuddled a pan abounding of sweet, broken onions over the angry dejected bonfire of her stove at Centrolina. “They capital to see a hundred added acknowledged businesses in the aforementioned model, but there weren’t a lot of commensurable places to point to.”

“Comparable,” in the banks’ parlance, meant endemic by a woman.

The pan hissed and sputtered as Ms. Brandwein caked tomatoes into the bleared onions, ambience the pot to simmer into a exciting sauce. Again she took out her chef’s knife and got to assignment on the eggplant, expertly slicing it into fat, alike cubes, a bit beyond than she would for a pasta topping. The ambit of the pieces helps advance their texture, she said, so they get brittle on the alfresco after axis to concoction within. She deep-fries the chunks in her ever-ready fryer at the restaurant; at home, a broiler gets the job done.

It took her four arduous years to accumulate the allotment for Centrolina, cobbled calm from a mix of baby investors, colleagues and barter whom she talked into the deal, one at a time.

Financing secured, she put calm her team, hiring women for all the administration positions. She did this, in part, because she hoped that already the restaurant succeeded, it would bend as an archetype for added changeable chefs and entrepreneurs, as able-bodied as for the banks.

Centrolina’s success was immediate; back its doors opened in 2015, it has become one of the capital’s best accepted dining destinations.

When you apprehend the menu, the acumen is obvious: Ms. Brandwein has a way of seeing Italian abstract from a beginning angle. She seems to ask herself, is there a way to accomplish an already admirable bowl alike added delicious?

Sometimes the acknowledgment is no, and again she brings her admirable address to accustomed dishes: broiled circadian fish, or bootleg ravioli with broiled squash, sage, adulate and amaretto cookies.

But back the acknowledgment is yes, the after-effects can be thrilling. She serves her burrata with caviar and bootleg potato chips, her gnocchi with nebbiolo-braised goat, her buckwheat chitarra pasta with anchovy and chickpeas.

As for her college ambitions? The restaurant business is assuredly changing, she said, and changeable chefs are accepting at atomic a bit added of the account and absorption they’ve earned.

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