Fiola is Italian for luxurious - low calorie italian dishes restaurants

The following comments are published in The Washington Post's 2017 fall food guide. Fiola(Excellent)
Waiter With Crispy Cream
The colored jacket highlights the breeze charm of one of Washington's best Italian restaurants, and he asked me at lunch: "Tea? Soda?
Can we break the rules today?
"Dining at the oldest restaurant in Fabio traboch is not only stimulated by lobster ravioli and squab saltimbocca on the menu, there are also luxurious seats and famous faces nearby, stimulated by rainbow-colored tile floors.
While it is interesting to note that the Burgundy snails found in the small frying pan of gnucchi and Iberico ham came from the same source used by New York chef Daniel Brud
The smoked "supper" is blurred in the smoke and a little dough. A fluke?
Three as tempting.
The "Maria menu" course is named after the chef's wife and business partner, with health in mind when designing.
Curl the original Golden sn fish with dew wy on a circle of sliced Tiger figs, taste the luxury in a thin piece of sopress ATA and labneh panna cotta with monkfish loin, it feels like stealing at $32.
StarsFiola: 601 Pennsylvania Avenue. NW. 202-628-2888. fioladc. com.
Price: $90-$145.
Sound check: Easy to 70 decibels/dialogue.
Previous: Field & Main | next: Fiola Mare---
The following comments appear in The Washington Post's 2016 fall food guide. (
Excellent/highest level)
Fiola, aged April 5, is the leader of three Italian restaurants created by chef Fabio Trabocchi.
This is also the most charming place in the city to rotate the pasta, even if it's just that you sit at the limestone bar at noon on weekdays.
The music is jazz, the lights imply bubbles, and the bartender in a crisp white jacket looks like he's just coming out of the movie --
Say, "Roman Holiday.
With a look at the chef's hip wife, you can also tell the waiter "I will get what she wants ";
"Maria menu" is a lowcalorie, three-
Course menu as an extremely rich antidote to the restaurant.
The light turns out to be cute.
A lovely watermelon salad that can serve as art and olive oil-
Boiled cod illuminated by pumpkin flowers is followed by a heavenly mango foam decorated with lime fragments
Crispy and sparkling Champagne granita.
However, if you want to be cautious, the kitchen will be happy to provide you with food, including tortellini stuffed with osso buco and covered with rich duck meat.
Complimentary warm tortillas with pine nuts and rum reduce the sting of a typical bill --
Soaked Curry
All of this is why I gave Fiola a "F. --
The following comments appear in The Washington Post's 2016 Spring Food Guide.
Chef Fabio Trabocchi's biggest competitor is himself.
When it comes to advanced Italian cooking in Washington, Georgetown has Fiola Mare, and Pennsylvania has his original Fiola.
I have been talking about the former for several years. But guess what? Senior is out-
Culinary teenager now, the evidence comes from the kitchen, the kitchen has the same architectural style as "benvenuto": candles-
The lit tower supports a cup of warm prosecco zabaglione and gingery oysters, rich in foam cream of lemon peel.
The city's most striking seafood cuisine is the pink Himalayan salt brick with Maine scallops, three-color wolves and slope garlic sauce.
I kept dreaming of winey osso buco being stuffed into the soft tortellini and decorated with smooth sweet bread.
Or put a sunny duck egg on the butter mushroom forest in a copper pan.
Or, as far as this is concerned, the most beautiful spring dessert right now is pink --and-
Green strawberrypistachio-
Rhubarb torte made by pastry chef Brandon malzan, his salty chocolate-
Caramel bar and tuile
The binding of tiramisu is also exquisite.
This is not an Italian dish you can eat every day.
Ruthless decadent requirements frivolous. (
In addition to the richness, this may not be very healthy for the 99 percent budget. )
But during the time of your stay, Fiola is ecstatic in the capital, just as you are a royal member in a hip room like Milan.
Capital of Cstasy.