Fiola

You can easily spend a yacht-load of money at Fabio Trabocchi’s Italian flagship. But if you’re looking to indulge in luxury, this sophisticated Penn Quarter dining room actually delivers. The pastas—such as roasted-cauliflower “button” ravioli in a white-truffle-infused butter sauce—are some of the most elegant in town. What impresses us more is executive chef Antonio Mermolia’s ability to make even the humblest ingredients feel decadent. One recent star example: Yukon-potato custard whipped with extra-virgin olive oil and topped with crispy beluga lentils.