![Outtakes: Reviewing Fiola](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Fiola-Kitchen-Window.jpg)
Outtakes: Reviewing Fiola
The kitchen is framed by a stone wall, with arched windows decorated with pots of herbs. Photograph by Scott Suchman
![Outtakes: Reviewing Fiola](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Fiola-Private-Dining.jpg)
Outtakes: Reviewing Fiola
Fiola’s glittering interior. Photograph by Scott Suchman
![Outtakes: Reviewing Fiola](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Fiola-Table-Setting.jpg)
Outtakes: Reviewing Fiola
Fiola feels more casual than Maestro, the now-closed Italian restaurant in Tysons Corner where Trabocchi made a name for himself. Photograph by Scott Suchman
![Outtakes: Reviewing Fiola](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Fiola-Bread.jpg)
Outtakes: Reviewing Fiola
A basket of bread ready to be whisked to a table. Photograph by Scott Suchman
![Outtakes: Reviewing Fiola](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Fiola-Pasta-and-Veal.jpg)
Outtakes: Reviewing Fiola
Fabio Trabocchi is a master of pasta. At Fiola, a plate of chitarra with crab and sea urchin is a standout. Photograph by Scott Suchman
![Outtakes: Reviewing Fiola](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Fiola-Veal-Chop.jpg)
Outtakes: Reviewing Fiola
Veal chop, a rustic dish strewn with flowers and herbs. Photograph by Scott Suchman
![Outtakes: Reviewing Fiola](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_Fiola-Dessert-Plate.jpg)
Outtakes: Reviewing Fiola
A lineup of desserts. Photograph by Scott Suchman