Bar Meatball

Joe Masi’s decision to give Pozole, a tequila bar in Virginia-Highland, an Italian American reboot with the help of his cousin Joey Federici seems to have paid off. Subway tiles lining the walls and meat grinders used as decorative accents give a faint New York vibe to a room that was previously dark and blue. The mix-and-match menu is devoted almost entirely to meatballs and sauce pairings. Winners include the classic (sirloin, brisket, and ricotta) and the sausage and peppers, both of which take bright cues from fennel and mingle well with a spicy Bolognese sauce. For the meatless, Masi’s crunchy riff on eggplant Parmesan is a comforting alternative.