Fiola may be Italian, but it’s the Grace Kelly of Washington dining rooms, possessing an effortless cool, a beauty that’s steely without being off-putting.
Chef/owner Fabio Trabocchi grew up in Italy’s coastal Le Marche region, and he has a special affinity for fish (which he also shows off at Georgetown’s Fiola Mare).
In the sea of tuna carpaccios, his stands out—the top-quality ahi is precisely cut and spooned with a vivid mix of yuzu, tomato confit, and olives. A filet of branzino is elevated with a froth of Prosecco zabaglione and pearls of paddlefish roe. And his superlative house-made spaghetti is enriched with sparklingly fresh sea urchin, mussels, and Nantucket bay scallops.
The desserts from pastry chefs Tom Wellings and Kendra Grieco are fitting sendoffs—their candied apple, a blown-sugar fruit filled with snowy apple foam, is one of the most stunning sweets we’ve had all year.
- Burrata with baby artichokes and pesto
- Parmesan risotto with Alba white truffles
- Ricotta cavatelli with amatriciana sauce
- Lobster ravioli with ginger
- Roasted duck with butternut-squash relish
- Labneh sorbet with chia seeds
- Ricotta doughnuts
- Ensaimada (a cream-filled brioche)