Details

Fiola

601 Pennsylvania Ave., NW
Washington, DC 20004

202-628-2888

Neighborhood: Penn Quarter/Chinatown

Cuisines: Italian

Opening Hours:
Open Monday through Friday for lunch and dinner, Saturday for dinner.

Wheelchair Accessible: Yes

Nearby Metro Stops: Gallery Place-Chinatown, Archives-Navy Memorial-Penn Quarter

Price Range: Expensive

Reservations: Recommended

Website: http://www.fioladc.com/

Best Dishes:
Prosciutto plate; oysters with lemon foam; chitarra with crab and sea urchin; lasagna for one; black sea bass with clam brodetto; grilled lamb for two; ricotta bombolini; zuppa inglese with lemon granita and mint.

Price Details:
Starters $7 to $12, entrées $17 to $30.

Special Features: Wheelchair Accessible, Kid Friendly, Valet Parking Available, Party Space, Outdoor Seating

Scene: Food Specials

Happy Hour Details:
Monday through Friday 4PM- 6PM: Wine and food specials

Happy Hour Days: Mondays, Tuesdays, Wednesdays, Thursdays, Fridays

100 Very Best Restaurants 2014: Fiola

No. 13 on this year's list.

Look to one end of the dining room at Fabio Trabocchi’s Penn Quarter Italian restaurant and you’ll see cream leather banquettes overarched with gleaming midcentury-modern lamps. But turn your gaze to the other side and it will be met with a craggy stone wall that looks imported from a Tuscan farmhouse. The contrast between rustic and sleek extends to the kitchen, too.

Trabocchi, the area’s top Italian chef, is famous for his pastas, and he handles homey (a wonderful cacio e pepe on the bar menu) as deftly as he does delicate (his signature purses of lobster in a subtle ginger sauce). Entrées hover in the $40 range, but portions are big—most salads and starters seem sized to be shared, even if the servers don’t always tell you that. And there are good deals at lunch, when a three-course menu runs $28. 

Open: Monday through Friday for lunch and dinner, Saturday for dinner. 

Don’t miss: Burrata with beets and pesto; oysters with limoncello; Wagyu-beef tartare; seared foie gras with figs; tuna carpaccio with roasted tomatoes, yuzu, and lemon; pappardelle with wild-boar ragu; spaghetti with prawns and sea urchin; ricotta doughnuts; cream-filled brioche with burnt-honey gelato.