Bibiana, a 120-seat Italian restaurant, is an award-winning restaurant from the Knightsbridge Restaurant Group. Sleek Bibiana is appointed with dark wood, layers of art glass, black leather and lighting accents that speak of high-style Milano design.
A stunning art collection is featured throughout the restaurant to highlight the restaurant's color scheme that ranges from gold/beige tones found in the carpet to shades of silver grey-to-black incorporated in the fabrics, lighting with warm jewel accents.
Bibiana's patio offers seating for 20 guests to enjoy an al fresco dining experience. Relax with a premium cappuccino and tempting dessert or savor a wood-fired pizza or bowl of handmade pasta while the excitement of downtown Washington surrounds you.
With its bold colors, contemporary design and insatiable energy, Bibiana's lounge and bar is a vibrant and popular gathering spot. Guests can linger in the 24 seat-lounge or at the 12-seat bar and enjoy a handcrafted cocktail, a glass of Italian wine or an aperitif. In addition to the views of H Street, guests in the bar and lounge can steal glimpses of Chef Nicholas Stefanelli and his team at work in the kitchen through the art glass cut outs positioned as the bar's backdrop.
Our team will be led by Nicholas Stefanelli, a talented young chef who was formerly the chef de cuisine at Fiamma in New York. Stefanelli, a graduate of L'Academie de Cuisine in Gaithersburg, MD, is developing a delicious menu to showcase beautiful food with Italian flavors. His Italian culinary experience also includes working as chef de partie of Laboratorio del Galileo and serving as sous chef of Maestro, the former AAA Five Diamond, Mobil Four-Star Italian restaurant in McLean, Virginia.
Nicholas Stefanelli, Executive Chef
Maryland native Nicholas Stefanelli set his early sights on becoming a fashion designer intent on studying in Italy after graduating from high school in 1998. Instead, he fell in love with the foods of Italy while traveling extensively, appropriate given his Greek/Italian heritage, growing up with grandparents who raised their own produce and delighted in cooking and sharing experiences around the table.
To pursue his new dream, Stefanelli enrolled in L'Academie de Cuisine in Gaithersburg, MD, graduating in 2001 to enter an externship at Galileo restaurant in Washington, D.C. After a few short months, he quickly rose to chef de partie at Galileo, and then went on to become the chef de partie of Laboratorio del Galileo, a exclusive dining room with a completely open kitchen tucked in the back of Galileo, where he crafted twelve-course tasting menus for the restaurant's guests.
Then in 2003, he accepted the position of chef de partie at Maestro, the AAA Five Diamond, Mobil Four-Star Italian restaurant in McLean, Virginia where he remained until 2007, moving up to the position of sous chef, responsible for assisting with menu research and development, plus the daily kitchen operations. Working under Maestro's James Beard award-winning chef Fabio Trabocchi, Stefanelli cultivated a talent for cooking and expanded his knowledge of the nuances of Italian cuisine. Trabocchi taught Stefanelli everything from understanding the regional culinary traditions of Italy, to sourcing rare ingredients; knowledge that continues to serve him well today. An able young chef, Trabocchi proclaimed Stefanelli as a rising star in the industry and encouraged him to stage at Thomas Keller's world renowned French Laundry in California, which he did in 2004.
After four years at Maestro, Stefanelli next followed his famous mentor to New York City in 2007, and he was promoted to chef de cuisine at Trabocchi's Fiamma restaurant. Fiamma earned a three-star rating from the New York Times during his tenure in the kitchen, and Stefanelli was able to establish his own cooking style in the process, blending the culinary heritage of Italy with his own modern sensibilities, crafting his own unique brand of gourmet artistry.
Stefanelli returned to Washington in early 2008 to cook and eventually lead the kitchen at Mio Restaurant downtown. Then in July 2009, Ashok Bajaj tapped him as the new executive chef to help develop the menu for Bibiana at 1100 New York Avenue, NW which is scheduled to open in early September of 2009.