100 Very Best Restaurants: #56 – Fiola

Lobster ravioli at Fiola. Photograph by Scott Suchman.

There are newer, flashier restaurants in Fabio and Maria Trabocchi’s constellation, but the duo’s Penn Quarter flagship still shines. Here, no detail is too small. That 30-day-barrel-aged Manhattan is poured into a lovely etched vintage coupe, and edible pansies doll up a Prosecco cocktail. Menus range from three to five courses—you can go à la carte at the bar—and dishes are split between new creations and Trabocchi signatures. Whatever you decide, Trabocchi’s lobster ravioli with ginger, chive, and roe is tough to pass up. Very expensive.
Also great: Tuna crudo; spaghetti with razor clams; egg-yolk anolini with veal jus; beef-cheek tortellini; apple tarte Tatin.

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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 Logan Circle.

Anna Spiegel
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.

Jessica Sidman
Food Editor

Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.