Fiola

Fiola is James Beard Award-winning chef Fabio Trabocchi’s flagship Italian restaurant in Washington, D.C.’s Penn Quarter. Opened in 2011, it earned a place among Bon Appétit’s 50 best new restaurants in America and won the Restaurant Association Metropolitan Washington’s Best New Restaurant award in 2012. It holds one Michelin star, first awarded when the guide launched in Washington, D.C., in 2016.

Trabocchi and executive chef Antonio Mermolia draw on Italy’s regional traditions for an opulent take on contemporary Italian cuisine. Signature bites include oro nero, a caviar-topped pastry filled with lemon- and chive-accented ricotta. Other preparations have included beef tartare with Piedmontese hazelnuts and bagna freida, a sauce made with garlic and anchovies. Tuna crudo has been paired with pesto pantesco and Castelvetrano olives. Pasta dishes include cube-shaped ravioli filled with braised duck and served with balsamic vinegar sauce.

Diners can choose from several thematic tasting menus, including options devoted to meat, seafood, or vegetables. À la carte dining is available in the bar and Ezio Room. Pizza pop-ups at the bar have also featured blistered pies topped with freshly shaved truffles.