Fiola is Chef Fabio Trabocchi's first owned restaurant. In 2012 it was rated among the 100 Best Restaurants in ashngton-DC Metro area. It is located in the heart of DC's Penn Quarter on Pennsylvania Avenue between 7th and 6th streets with its main entrance on Indiana Avenue.
Fiola is a modern upscale Trattoria and uses the freshest ingredients for its daily changing lunch and dinner menus. Fiola's wine list is extensive and great variety is used to compile wines from Italy, Spain, France and The United States.
It has a large bar with available seating where classic and modern cocktails are being prepared by bar manager and mixologist Jeff Faile. Special parties and events are possible in Fiola's private dining spaces.
Fabio Trabocchi and his team welcome you to Fiola for memorable times and fresh Italian food.
Every time I eat at Fiola, I'm reminded that Fabio Trabocchi cooked at the four-star (and sadly closed) Maestro in Tysons Corner. Try his meatballs -- soft orbs of finely ground veal, pork and beef crowned with an organic egg -- and you'll understand. The chef's puffy golden veal Milanese, made to order in a pan with fresh sage, is another simple Italian recipe transformed into something sensational. His pasta? Divine.
Hearing that I'd dined at Fiola, the restaurant marking the return of wunderkind chef Fabio Trabocchi to DC after a four-year stint in New York City, a tableful of friends leaned forward at dinner and asked, "So?" They weren't asking whether the restaurant was good—goodness was presumed. They were looking for details to savor.
Chef Fabio Trabocchi is best known in Washington for reigning over the upper echelons of Italian fine dining—first with Maestro in Tysons Corner, now closed, and currently at Fiola. At the latter, anniversary dinners are a near-nightly occasion and entrées can run as high as $56 (for a dry-aged T-bone with rosemary zabaglione). Fans of Fiola hack the system by perching at the bar and splitting one of the decadently rich appetizers and pastas, but now they have a second option: Trabocchi and his team have debuted a 136-seat osteria with a casual approach.
Restaurants often evolve in one of two ways: downhill slow or downhill fast. Rare is the place that can withstand the forces of decline. Rarer still is the place that actually matures and improves. A mild disappointment when it opened in 2011 after Fabio Trabocchi—who commanded the kitchen at Maestro, the area's best restaurant in the mid-aughts—returned from a sabbatical in New York, today Fiola is the restaurant the James Beard Award-winning chef envisioned ...
Average Price ( Per Person ):Under $10
Alcoholic Beverages:Full Bar, Specialty: Wines
Credit Cards:Visa, MasterCard, Discover, American Express, Diners Club