100 Very Best Restaurant 2016: Fiola


Lobster ravioli at Fiola. Photograph by Scott Suchman

About Fiola



Fabio Trabocchi’s Penn Quarter flagship may not grab the same attention these days as its seafood-minded Georgetown sister, Fiola Mare (number one on our list this year). Still, it remains a power-dining paragon. Pastas are lovely across the board, whether delicate ravioli stuffed with lobster or pappardelle with deeply flavorful wild-boar ragu. As at Fiola Mare, fish is handled particularly well. During a year when tuna tartare is all over menus, the generously portioned ahi version here—done up with olives, Meyer lemon, and creamy sorrel sauce—stands out as one of the area’s best.

Don’t miss: Beef tartare; “Colors of the Garden” salad; risotto with white truffles; hay-smoked gnocchi; spaghetti with prawns and king crab; prosciutto-wrapped veal chop; sea bass with Prosecco zabaglione; pistachio soufflé.

See what other restaurants made our 100 Very Best Restaurants list. This article appears in our February 2016 issue of Washingtonian.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.

Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.