Fiola

Upscale Italian

  • 92
  • 2015 Best Italian
  • 2015 Best Dessert Menus
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Overview

This acclaimed Penn Quarter trattoria from famed chef Fabio Trabocchi serves rustic Italian food, inventive cocktails and an extensive (Wine Spectator award-winning) wine list in a modern, upscale setting.

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What the Food Critics are Saying

“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. Smoked potato agnolotti containing cod cooked in milk and strewn with seafood in a copper casserole shows off both noodle and fish. My go-to dessert these days is ensaimada, a coil-shaped sweet bread filled with what tastes like creme brulee and a salute to the chef's Spanish wife.” – Washington Post

“Exquisitely balanced between rusticity and elegance, [Fiola’s] not merely the best Italian restaurant in DC but one of the best Italian restaurants in the country. Pastas are Trabocchi’s métier, and he can turn what might have been heavy—a simple noodle with black pepper and Parmesan, say—into a dish of exceptional balance and clarity. He’s no less magical with fish, understanding that it demands both more thoughtfulness when it comes to conception and less handling when it comes to execution. Don’t miss: Foie gras with chestnut toast; chestnut soup; veal-cheek risotto; pappardelle with hare ragu; potato agnolotti; bucatini with prawns and sea urchin; prosciutto-wrapped veal chop with hazelnuts; branzino with Malpeque oysters; turbot in a tomato broth with calamari;zuppa inglese; bombolini (Sardinian-style ricotta doughnuts).” – Washingtonian

From the Chef

“Cuisine must be balanced between Tradition and Evolution. I love the respect for ingredients in the original recipes of my country but my creativity can reach new levels if I consider the globalization of cuisine in my own style.” – Chef Fabio Trabocchi

Ambience

The fare is often described as both homey and elegant – a contrast that is mirrored in the setting. Cream leather banquettes, saffron colored walls and mid-century modern lamps add refined touches, while a rustic stone wall running the length of the dining room evokes a Tuscan farmhouse.

Accolades

  • One Michelin star 2016
  • Number 23: 100 Very Best Restaurants 2016 - Washingtonian
  • Fabio Trabocchi, Semifinalist, James Beard Award for Outstanding Chef, 2015
  • 100 Very Best Restaurants of 2015 — Washingtonian
  • 25 Best Restaurants in DC, 2015 – Zagat
  • Time Out Best Restaurants- 2014
  • Three stars from the Washington Post, 2012
  • Wine Spectator's 'Best Of' Award of Excellence, 2014-2015
  • Fine Dining Restaurant of the Year, 2014 – RAMMY Award Winner
  • Zagat rating of 28 out of 30

Menu for Fiola

Lunch Menu

Fiola Libation

  • Tuscan Rosemary Lemonade
    $6.00
  • Amedei Cioccolata Calda Choice of white mocha, traditional, or gianduja
    $16.00

Maria Menu

  • Appetizer Roasted tomato soup, olive oil croutons, basil oil
  • Entrée Olive oil poached wild halibut, baby artichoke "scafata", crispy capers
  • Dessert Labneh sorbet & flaxseed granola

Specials

  • Fiola Classic Veal Meatballs Tomato sugo finto, parmigiano crema, sunny-side up farm egg
    $16.00
  • Veal Chop Milanese Tomato panzanella salad, pickled red onions, sage fritters
    $36.00

Simply Grilled

  • Wild Coho Salmon
    $26.00
  • Spanish Branzino
    $28.00
  • 6 Oz. Beef Tenderloin
    $32.00

Antipasti

  • Colors of the Garden Earth 'n eats farm's lettuces, heirloom baby beets & carrots, honeycrisp apples, crostino of blu di capra cheese
    $12.00
  • Burrata of Buffalo Mozzarella Celery root crema, belgian endive, baby artichokes, basil pesto, focaccia crisp
    $16.00
  • Butternut Squash Velouté Red wine apple butter, olive oil croutons, honeycrisp apple
    $16.00
  • Fiola Ahi Tuna Carpaccio* Roasted san marzano tomatoes, taggiasche olives, yuzu, lemon, sorrel, sea trout caviar
    $16.00

Pasta

  • Sardinian Ricotta Cavatelli Amatriciana Fiola guanciale, san marzano tomatoes, red onions, basil genovese, pecorino di fossa
    $20.00
  • Spaghetti Maya prawns, penn cove mussels, catalina island sea urchin, roasted san marzano tomatoes, controne chilies
    $28.00
  • Pappardelle Hand-cut veal ragu, king trumpet & maitake mushrooms, parmigiano bonati, oregano
    $30.00
  • Fiola Maine Lobster Ravioli Ginger, chives
    $40.00

Lunch Entrees

  • Maine Lobster Caesar Salad* Radicchio trevisano & red butterhead lettuce, english cucumbers, pane fritto, black olive salt
    App $18.00
    Entree $32.00
  • Lightly Grilled Tasmanian Sea Trout Caper-raisin puree, heirloom cauliflower, toasted alba hazelnuts, yuzu vinaigrette
    $30.00
  • Adriatic Seafood Brodetto Black bass, maya prawn, spanish branzino, littleneck clams, penn cove mussels, wild calamari
    $32.00
  • Fiola Blt Beef Burger Blu di capra, foie gras aioli, pancetta, rosemary tuscan fries
    $20.00
  • Roasted Chicken Scarpariello Celery root crema, red pepper marinati, braised leeks, roasting jus
    $20.00
  • 6 Oz. Rosemary Grilled Beef Tenderloin Baby arugula, belgian endive, chanterelle mushrooms, cipolline onions, parmigiano bonati
    $30.00

Dinner Menu

Fiola Libations

  • Succo Di Pompelmo Espolon reposado, aperol, lime, grapefruit juice, agave nectar
    $14.00

Creazione Menu

  • Seared Nantucket Bay Scallops Chestnut velouté, burgundy truffles, sea trout roe. Wine pairing: ayala, brut, majeur, montagne de reims nv
  • Olive Oil Poached Maine Halibut Smoked heirloom beets, orange, paddlefish caviar. Wine pairing: kiralyudvar, tokaji furmint sec, hegyalja 2011
  • Smoked Potato Gnocchi Grilled wild calamari, farm rapini, red wine jus. Wine pairing: louis antoine-luyt, quenehuao, maule valley 2011
  • Shenandoah Lamb Rack Roasted sweet potato, brussel sprouts, huckleberry compote. Wine pairing: rdv vineyards, rendezvous, delaplane 2010
  • Blu Di Capra Red wine apple butter, fresh honeycomb, toasted marcona almonds. Wine pairing: zenato, ripassa, valpolicella superiore, ripasso 2010
  • Candy Apple Chestnut crema, truffle gelato. Wine pairing: giacomo bologna, braida, brachetto d'acqui, piemonte 2013

Alba White Truffle

  • Alba White Truffle Choice of housemade spaghetti or risotto alla parmigiana or sunny-side up egg & guanciale
    $50.00
    $90.00

La Griglia

  • Wild Coho Salmon
    $36.00
  • Spanish Branzino
    $36.00
  • 8 Oz. Beef Tenderloin
    $44.00

Insalata & Antipasti

  • Colors of the Garden Earth 'n eats farm's lettuces, baby beets & carrots, honeycrisp apple, crostino of birbetta, toasted marcona almonds
    $18.00
  • Burrata of Buffalo Mozzarella Belgian endive, baby artichokes, parsnip crema, anchovy escabeche, pesto of basil genovese
    $22.00
  • Seared Hudson Valley Foie Gras Red wine apple butter, baby arugula, brioche, toasted alba hazelnuts
    $28.00

Italian "Susci"

  • 1/2 Beausoleil Oysters* Blood orange, campari & yuzu granita
    $24.00
    $4.00
  • Angus Beef Tenderloin Tartare* Fiola guanciale, parmigiano bonati crema, sunny-side up crigler's covey quail eggs
    $22.00
  • Fiola Ahi Tuna Carpaccio* Roasted san marzano tomatoes, taggiasche olives, yuzu, lemon, sorrel, sea trout caviar
    $22.00

Pasta

  • Sardinian Ricotta Cavatelli Amatriciana Fiola guanciale, red onions, san marzano tomatoes, basil genovese, pecorino di fossa
    $22.00
  • Pappardelle Hand-cut veal ragu, king trumpet& maitake mushrooms, pork belly, parmigiano bonati
    $32.00
  • Spaghetti Maya prawns, penn cove mussels, catalina island sea urchin, roasted san marzano tomatoes, controne chilies
    $32.00
  • Fiola Maine Lobster Ravioli Ginger, chives
    $42.00

Dal Mare & Della Terra

  • Lightly Grilled Tasmanian Sea Trout Melted leeks, prosecco zabaglione, langoustine, sea beans, paddlefish caviar
    $42.00
  • Adriatic Seafood Brodetto Maya prawn, spanish branzino, black bass, littleneck clams, penn cove mussels, wild calamari
    $44.00
  • Roasted Muscovy Duck Breast Confit leg, roasted heirloom baby beets, butternut squash relish, duck jus
    $46.00
  • 12 Oz Roseda Farm Ribeye Roasted bone marrow, mangalitsa lardo, celery root puree, cipolline "agrodolce", barolo-brasato
    $48.00
  • Fiola Prosciutto Wrapped Veal Chop Crispy veal sweetbread, king trumpet mushroom "pot pie", porcini crema, burgundy truffles
    $56.00

Happy Hour Menu

Beer

  • Birra Del Giorno
    $4.00

Cocktails

  • Berry Gimlet Summer Berry Infused Vodka, Fresh Lime Cordial
    $6.00
  • Fiore della Vita Cocchi Americano, Prosecco
    $6.00
  • Cappelletti Spritz Cappelletti, Prosecco, Club Soda
    $6.00
  • Manhattan American Whiskey, Sweet Vermouth, Angostura Bitters
    $6.00

WINE

  • Prosecco
    $6.00
  • Valderello Blanco
    $6.00
  • Nero D'Avola
    $6.00

Food

  • Patate Tuscan Fries, Rosemary, Sicilian Sea Salt
    $5.00
  • Ostriche Blood Orange & Campari with Yuzu Granita
    $3.00
  • Your Choice of Salumi Please inquire about today's selection
    $5.00
  • Your Choice of Formaggi Please inquire about today's selection
    $5.00
  • Fiola Classic Veal Meatballs Tomato Sugo Finto, Parmigiano Crema, Roman Cacio Cheese
    $10.00

601 Pennsylvania Avenue Northwest
Washington, DC 20004

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Details
  • Price Range: $$$
    Atmosphere: Modern, Refined, Upscale
  • Dress Code: Dressy
    Good For: Foodies, Groups, Outdoor Dining
  • Noise Level: Average
  • Wine Spirits: Full Bar
    Phone: (202) 628-2888
  • Private Dining Room: No