100 Very Best Restaurants: #28 – Fiola
Photograph by Scott Suchman
Restaurateurs Fabio and Maria Trabocchi specialize in decadence, especially at their Italian fine-dining flagship. While lunch is à la carte, diners can build their own three- or four-course tasting menu (plus canapés, dessert, and petits fours) at dinner—with options for caviar and white-truffle upgrades. Among our favorite ways to live it up: a rich chestnut “cappuccino” with lemongrass foam; plump lobster ravioli accompanied by a claw and half tail; and an espresso-topped tiramisu parfait. Even cocktails feel fancy—one whiskey sipper comes clipped with a tiny bow tie. Very expensive.
Join the conversation!
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 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 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.