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Fiola Washington Yelp Reviews
Latest Reviews On Yelp
30 Reviews
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Great food! We did the 5 course meal and left full.
The service was also great the waiters explain each dish in depth. I would definitely go again.
Be the first to ReplyWe had an amazing experience at Fiola! Every moment, every
We had an amazing experience at Fiola! Every moment, every taste was so enjoyable! The staff is amazing, everyone was so nice making us feel comfortable and happy. It was nice they made our anniversary extra special as well- our waiter Michael made it an especially pleasant evening- thank you! The unique tastes the chef and cooks put together made every bite, every plate a joy to experience!
Be the first to ReplyDined here yesterday evening for a celebratory dinner.
We chose the 9-course tasting menu which was a very fun adventure. We love that the menu featured many products from Calabria which is where the chef hails from. The menu changes pretty consistently so I won't list out all the dishes, but overall, we very much enjoyed the service. The dishes were good and fun and I particularly enjoyed the small bites at the beginning of the meal. I do wish the meal had been paced a little quicker. It took a long time for the first few dishes to come out and my group and I were getting quite peckish. The dishes were beautiful, and worked well, but nothing absolutely floored me. Overall, this was a fun spot for a celebratory dinner, but it won't be the first place that I return to.
Be the first to ReplyPhenomenal experience! We went to celebrate our anniversary.
We did the 9-course "the journey" experience. My husband did the wine pairing with it. Each dish was an experience. From the little bites, appetizers, pasta, entrees, and desserts! I loved the duck ravioli and my husband's favorite was the eggplant. But all dishes were so good. They even gave us a take home box with delicious lemon pound cakes for the morning. The staff was so attentive. Our main waiter was so educational with the food and wine. The executive chef Antonio came out to talk to us! It was such a wonderful experience. Pricey, but to be expected for a Michelin rated restaurant. Totally going back and with family and friends. I can't wait to eat there again!
Be the first to ReplyI recently took my wife to Fiola for her birthday.
I did my research on Fiola prior to setting the reservation months ago and I knew this was exactly the restaurant my wife would enjoy. We enjoyed the vibes, style, ambiance of this restaurant. Their music was ON POINT from a Classical/Elegant standpoint playing everything from Nina Simone to Miles Davis to Etta James. We were greeted immediately upon arrival, and our coats were checked by the front table. We then proceeded to the bar where we were able to get cocktails and start the pre-tasting menu. Afterwards our host took us to our table further in the restaurant. There was so much attention to detail. My wife does not like seafood so every dish they brought out that would originally have seafood was alternated to satisfy her interests. Every part of the tasting menu was fantastic. The part I enjoyed the most was the dessert. Every person who interacted with us greeted her with a happy birthday which made her feel very special. This was an amazing experience for her and I'm glad we got the opportunity to go.
Be the first to ReplyThis was such an incredible dining experience.
Every course was very delicious and unique. The service was also wonderful and very attentive. We started off at their bar for drinks and canapés and then moved to our table for the rest of the meal. "Benvenuto" was one of my favorite courses that I had last year, the combination of flavors and textures was true perfection. The tuna crudo was also memorable. Both of the pasta courses were addicting and tasted so fresh. I got the Branzino for my main dish and it was cooked to perfection, the sauce also complimented it so well. "The Golden Cow" was such a unique cheese course and definitely my favorite that i've had. I also loved how they filled up the whole table with desserts and mignardises at the end of the meal! This was one of my favorite meals that i've had in a while and I would love to come back again.
Be the first to ReplyWas here for their 'exclusive' truffle pizza in January.
For $75 we got a 8" pie with a lot of burnt areas (dough had a nice chew). The presentation was cool but the pizza itself was not the star of the show and felt more like a gimmick/bait to get you in the door. The pizza was a passable starter for three of us and fortunately Fiola is still excellent, food and service-wise. Lobster ravioli was tasty (and you select from a range of fancy pants knives, never seen that for ravioli), risotto and eggplant lasagna (roll ups?) were good. We all got dessert but the best was my citrus mousse. I would come just for that next time
Be the first to ReplyMy wife and I opted in with their 4-course menu.
Food was fresh, tasteful, seasonal, presentable, and plentiful. Service was 1st class. Ambiance was both casual and classic. You'll be full at the end, contrary to other tasting menu experiences.
Be the first to ReplyGreat food and wonderful service, along with a few
Great food and wonderful service, along with a few disappointments. The food was amazing, and often wonderfully surprising. I particularly liked what the chef had done to have contrasting or multiple textures. My son and I sprang for the nine-course Journey along with wine pairings. It was indeed a journey--largely a wonderful one. The service was top-notch. You could tell the constant attention to detail. For one of the wine pairings the sommelier stopped by to ask what I thought. I honestly shared that I was not fond of that particular wine. He insisted that I should not have to endure a wine, but enjoy every sip. He identified what I did not care for in the wine and brought an alternative that suited me much better. The disappointments. The entrees. My son and I had the duck and fish. And while they weren't bad, they simply were not (for us) nearly as wonderful as all the other courses. Rather than being the stars of the show, they were a drag on our overall enjoyment of the meal. While the service was great overall, I asked if I could get a list of the wines we had enjoyed, as there were several I wanted to see about obtaining. Both the sommelier (Will) and our waiter (Gannon) promised they would send that list and the list of our courses in an email. It never came. It was a shame those things detracted from what would have otherwise been a universally spectacular experience.
Be the first to ReplyI usually don't venture out too far from Asian cuisine, but
I usually don't venture out too far from Asian cuisine, but Fiola definitely hit the spot for upscale Italian fare. Our menu for the evening started with an elaborate set of aperitivo which included the following items: nerano bonbon (zucchini, cheese), piadina emiliana (goat cheese, mortadella), oro nero (ricotta, caviar), caprese di mare (stracciatella, crustacean, basil), mare (branzino, ricci di mare, citrus), contadino (pear, gorgonzola), and benvenuto (patata all'olio ottobratica, lenticchie, caviale). The appetizer was l'isola di pantelleria (tuna crudo, pesto pantesco, castelvetrano olives, capers, acqua di pantelleria) which was followed by two pasta courses of gnocchi, burro e formaggio (handmade potato gnocchi, grana padano, butter, aromatic herbs) and cannelloni del sud (rolled eggplant parmigiana pasta). The included entrée was the branzino finochio e salmoriglio (48 hour dry aged Mediterranean sea bass, fennel, parsley) while the alternate entree we selected was the astice e zucca (lobster tail, butternut squash carpaccio, grapefruit). Finally to round off the evening we had an intricate cheese course called the golden cow (Piemontese-style soft robiola "cheese wheel," olive oil jam, raspberry compote, crystallized bread), aperi-sweet (housemade citrus soda), and the desserts which included pera & zabaglione (crunchy pear, vanilla panna cotta, almond brittle, honey tuile) and the amalfi (citrus mousse, crispy tuile, caramelized vanilla, pink lemons). The atmosphere of the restaurant is dark, sleek, and sexy. Please provide yourself for ample time to park as it can be challenging in such a congested and tight area of DC. There is a reception area to the side of the entrance and an all-encompassing bar where you will start with the aforementioned set of aperitivo, all which provided different sensory experiences between taste and texture. The features of savory, sweet, salty, crunchy, raw, light, color vibrancy, and contrast were all presented in a multitude of ways across these small bites. If I had to choose my favorite, I would elect the oro nero as both the notes of the caviar and ricotta along with its aesthetic presentation in particular, stood out. After our aperitivo courses and initial beverages were completed, we were seated in a booth in the lower dining room. The "welcome course" of benvenuto (patata all'olio ottobratica, lenticchie, caviale) was an interesting crispy lentil and olive oil combination that tickled the palate for what was to come. The tuna course l'isola di pantelleria (tuna crudo, pesto pantesco, castelvetrano olives, capers, acqua di pantelleria) was very intricately adorned with various herbs and other accoutrements and the accompanying acqua di pantelleria provided an acidic backdrop to the tuna crudo itself. I believe the stars of the evening were the two pasta courses. The gnocchi, burro e formaggio (handmade potato gnocchi, grana padano, butter, aromatic herbs) were pillowy soft clouds that seemed to have descended from heaven itself. This was easily the best gnocchi I have ever tasted; a clear departure from all the standard dense potato gnocchi I have had in more casual Italian restaurants. The texture of the gnocchi is almost indescribable; the ethereal lightness and cloud-like softness dissolved in your mouth with instantaneous ease. The draped white coating on the gnocchi is what I assumed to be the formaggio aspect of the dish; I do not have the faintest idea of how this was so delicately placed on the gnocchi. In summation, this was a pure pleasure to consume and wholly unique in its execution and presentation. The cannelloni del sud (rolled eggplant parmigiana pasta) had a beautiful trio of sauces that provided a true colorful vibrancy to the dish. The delicate textures of the eggplant and pasta intertwined with the sauce to provide a very satisfying mouthfeel and gustatory experience. The two entrées were executed well; the branzino was succulent and avoided the terrible dryness that afflicts many filets of fish which stay too long in their cooking element. The lobster was hidden below very thin and delicate drapes of butternut squash (it appeared like a pasta sheet); I was truly impressed with this execution as butternut squash is usually done in a purée or other processed form. The cheese course called the "golden cow" (Piemontese-style soft robiola "cheese wheel," olive oil jam, raspberry compote, crystallized bread) was a grand display of the aforementioned accoutrements and essentially a large, thin cracker. I particularly enjoyed the combination of the compote and soft robiola cheese which was coated in a thin layer of white chocolate if I remember correctly. At this point, we were getting incredibly full but the desserts were yet to come. We enjoyed them all along with the remaining petit fours/mignardise. Fiola is definitely an establishment for a special occasion and you certainly will not go home hungry. Enjoy!
Be the first to ReplyThe food was delicious.
The service started out good, but the Wine delivery was poor. Our second bottle came after our entree and it wasn't a desert wine. I was expecting more and came away disappointed.I won't be dining here again. Not for the cost and less than expected service v
Be the first to ReplyUh - Blown away.
My Honey and I went here for Valentines day this year and we were blown away. We loved Michael our server. I love a good Manhattan and this one was by far one of the best I've had, It was almost ice cold. The amuse bouche was some concoction of cheese, oil, herbs, maybe quinoa (not sure about that) but it too was fire, my honey's favorite thing as she talked about this for a good part of the way home lol. We loved the tuna appetizer with the sea broth and gel beads on it. The lamb - my goodness - the LAMB tasted like it had a good life. If I could talk to the lamb about how it ended up on the plate, I'd tell it that the restaurant did it justice. Some of the best Lamb I've had anywhere - ever. The Lamb came with a smoked potato - which was a new concept for me but I did enjoy that I could taste the smoke in the potato. My honey ordered some desert thing that looked like an edible snow globe. She really enjoyed it and that's all that mattered. We'll be back for sure and I hope Michael is still there with his swag, wonderful smile and humor to make the dining experience all the better.
Be the first to ReplyThis was my first experience at a Michelin Starred
This was my first experience at a Michelin Starred restaurant and I can say that I was not at all disappointed. We had 'The Journey' a 9 course meal for a late Valentine's Day dinner and loved almost every dish! They had an Apertivo starter at the bar which was light and refreshing. I wish I remembered all of the bites we had but they were very good. We were then taken to our table which had a Happy Valentines Day card (it means they paid attention to my note). From there we had the $300 Caviar option which was extremely pricy but worth it for the immaculate flavor which I can only describe as a more complex buttery and lemony combination which was fresh. We were served complimentary Bread with a lemon zest butter which we were advised to combine with the caviar. The bread was fresh and warm and perfectly paired with the caviar. 10/0 for the Appertivo and the Caviar. 1st Course was made to represent the fallen snow on the ground and had a whipped cheese to show the snow, a crispy topping to represent the ground and underneath a hard shell and potato mousse with Mushrooms. While the presentation was nice and so was the concept I enjoyed each part of the dish individually and wasn't so keen on the combination of flavors. Either way I wouldn't hesitate to order again due to the excellent flavor of the individual ingredients. My take: 7/10, my husband's 9/102nd Course- a bread which took days to sit before baking with pumpkin seeds on top and a light olive oil for dipping. I didn't quite enjoy this as it just tasted to me like regular seeded bread but maybe my palate is missing the subtleties within the bread; that and I already started to get full at this point. My take: 4/10, my husband's 5/10, nothing special. 3rd Course- A raw tuna with dark green olives inside and the little things on top as well as the olive oil combo were supposed to represent the island that the ingredients came from. It was certainly presented well and described however I realize that I don't quite care for dark green olives and this was my first time trying them. My take: 6/10, his 3/10. 4th Course- lemon pepper risotto with a special kind of lime zest on top. This was 10/10 amazing! The zest really complimented the lemony cheesy flavor of the risotto. 5th Course- Beef Ragu Ravioli in a genovese sauce and cheese foam on top. Very inventive and tasty but again a bit too odd of combination flavors for my taste. My take 7/10 and same for my husband. 6th Course- 48 hour aged branzino fish filet with caviar and Italian 'black eyed peas' on top. It had a nice sauce around which I can't remember the name of. Overall the presentation was excellent and the flavors interesting but I could have done without the Italian black eyed peas which overwhelmed the texture and flavor of the dish, and swallowed the caviar flavor whole. Not my favorite.... 4/10 7th Course- The Golden Cow, a giant wooden golden cow is presented with a cheese in the center which is then brought out onto the table. I thought that was inventive and cute. The cheese was encased in a white chocolate shell which I thought might be an odd combination but I really enjoyed it. It was even better with the accompaniments of a sour berry jam, olive oil based honey dip, and a third I can't recall. The crisp glazed cracker with various seeds and herbs on it was a great vehicle to combine the cheese with the spreads. 10/108th Course- Apres Sweet which was a homemade citrus soda. Loved it and a good palate cleanser before the dessert. 10/10 from both. 9th Course- An amalgamation of different sweets which one was presented in a snow globe like dish with chocolate trees, snow made from crème, a lava cake and salted caramel. Also, there was an affogato which was stellar and various cookies and their handmade chocolates. This also included a cake which was quite sour in a citrusy kind of way (I love sour but it was a bit much for me), and they even gave us a free celebration cake which tasted similar to key lime pie. At the end they gave us a to go box with free breakfast which was a sweet citrus type bread loaf which was perfectly moist and delicious. The service was impeccable and although this was a very high end restaurant I didn't feel like anyone was standoffish or snobby/entitled. Sometimes I feel uncomfortable like I'm being judged at a high end restaurant or store and I felt completely at home here. The staff were all very polite and inviting and our waiter or 'captain' as they call them here was very knowledgeable and kind the entire time. There wasn't a moment that our glasses were empty or our table and silverware not clean. Overall I would say the food is amazing, fresh and inventive! I would gladly come back here again but I think I'll stick to their a la cart menu next time. 10/10 experience! Worth the cost and being full Only thing I think that can be improved is the time between dishes.
Be the first to ReplyIf it wasn't for the servers, the rating won't be this high.
I went for their truffle experience, and it didn't live up to the hype. Out of the six courses served, I was served 3 potato dishes with the truffle, which taste consistently cheesy all the same. The appetizers are better than the main courses.For what I have:1. Aperitivo - Parmigiana Bonbon, Pasta Carbonara e Tartufo Bianco, Gnocco Fritto e Tartufo Nero, and Contadino: hands down better than the main courses. I like the Pasta Carbonara e Tartufo Bianco with the meat the most, which is really crunchy and tasty. Secondly, the parmigiana bonbon taste similar to the Italian tomato sauce. The pear has a refreshing and crunchy taste, but doesn't really go well with the mushroom on top. Total 7.5/10.2. Uovo in Camicia: this contains farm egg, potato, chestnuts, mushroom, and white truffle. I'd say that the potato combined with the mushrooms and raw egg gives it a slight sourly taste. If they don't have the raw egg or have other ingredients substitute the egg, it might have tasted better. 5.7/10.3. Battuta di bue Alla Piemontese: contains beef tartare, alba hazelnut, sunchoke, white and black truffle. Overall, not a fan of the beef tartare, as I rarely have a strong affinity to raw meat unless it's prepared or seasoned well. This is the normal instance where the beef tartare doesn't really taste like anything and I'm not a fan of the raw taste of meat. There might only be one restaurant in DC that can convince me to eat raw meat (The Setting), and sadly, this is not the second one. 2/10.4. Gnocchi ripieni: contains handmade potato pasta, robiola, grana Padano, and black truffle. Pretty much buttery and creamy. I would have liked it more if the next two dishes after this one doesn't taste the same as this dish, but by the end of the next two dishes, I began to hate the cheesy taste that comes from the dishes. 5/10, nice to have it once, but not three times in a row.5. Tagliolini al tartufo bianco: contains butter and white truffle. Taste exactly like Gnocchi ripieni. 6. Polletto arrosto: stuffed with ricotta and black truffle, smoked potato. Taste exactly like Gnocchi ripieni and Tagliolini al tartufo bianco.7. Autumn afoot: contains fig panna cotta, white coffee and vanilla gelato, white truffle. Finally, something that taste entirely new. It has a strong cinnamon-acid taste combined with vanilla, but at this point, I got tired of the cheesy potato taste that anything not that would have been a lifesaver for me. It's not something I'm accustomed to, but it did help with digesting the food that I ate previously. 5.7/108. As a part of take home sweets, citrus cake: Not a fan of the lemon-gone-bad sour cake flavor. 2/10.If you enjoy cheesy dishes and didn't mind all those dishes tasting the same, you will like this place. Otherwise, if you're here for great tasting food, don't bother. If this business went under, please fire the chef first before the servers, who tried communicating to the chef for better food service delivered to me but to no avail. 10/10 for the service, and 4/10 for the food.
Be the first to ReplyHad an absolutely wonderful experience here.
We opted for the tasting menu. We were seated at the bar to start our appetizer and get a drink. We then we're seated to our table and began the courses. The lemon risotto was tart in the best way. We opted to enhance with a truffle course and they gave us such a large amount of truffle it was absolutely worth the price. My only critique is the amount of time it took between each course. We ended up being there for close to 4 hours! Everything was delicious though and if it were cheaper I would return.
Be the first to ReplyMy partner and I opted for a la carte selections instead of
My partner and I opted for a la carte selections instead of the tasting menu as he can be more picky than I am. We still ordered an item from every section of the menu though, and left completely full.The food was good, but I don't think there was any particular dish that was especially memorable or stood out. The highlights were the lamb and the cacio e limone risotto, which was a creative take on a familiar dish. The caviar and lentil topping on the sea bass also presented a really unique mouthfeel.Our server was both knowledgeable and enthusiastic. He genuinely seemed to enjoy his job and thoroughly described each dish.
Be the first to ReplyStepping into Fiola is stepping into refined and elegant
Stepping into Fiola is stepping into refined and elegant world. Every detail in this place oozes with taste, warmth and elegance. The menu is rather limited but the dishes are carefully and artistically made. Mason our waiter was amazing. Thank you for a pricy yet wonderful experience.
Be the first to ReplyFantastic! Very kind and friendly.
Excellent atmosphere. They will cater to you. Food is incredible. Surprised it's not 2 Michelin stars. Highly recommend. We will go again when in DC. Don't think twice. Go here and definitely get the 5 or 9 couse experience. You won't be disappointed.
Be the first to ReplyThis was an experience unlike any other dinner.
We booked a reservation for the 9 course meal with wine pairing for our engagement celebration. Each course was the best food I have had in my entire life, I loved getting a full breakdown of each dish and why they paired certain wines with each. It was both delicious and educational. The staff was extremely attentive and we basically had a private waiter the entire time. When we arrived our table was a little delayed being ready so they gave us an extra pour or two of wine while we waited. The only thing I will say is make sure you know how much the meal is. It was the most expensive meal we have ever had but we also didn't pay enough attention to the deposit vs what the total cost for the meal would be. If you can afford it, it is worth it but maybe do the 5 course meal as we could barely fit the last two courses in our full bellies
Be the first to ReplyFiola DC was hands down, one of my favorite dinning
Fiola DC was hands down, one of my favorite dinning experiences in DC. From the moment we walked in, service was top notch, lovely ambiance, no wonder they have a Michelin star.Special shoutout to the executive chef, Antonio Mermolia for the memorable experience as well as all the staff for the wonderful hospitality and of course, @traveling.n.dining for the recommendation and introduction! To kick of the experience, we ordered cocktails and had the apretivo which consisted of 5 bite size master pieces: parmigiana bonbon, pasta cacio e Pepe, oro Ner, contradino, mare. Next up, winter soil- very interesting dish but wow, the flavor combo was perfection (potatoes, mushrooms, chestnuts, grana padano). At this point, I am starting to get full but have another 20 dishes coming out I didn't know what to do with my life but continue eating. It was well worth the food coma. To follow, we had the pan integrale- whole wheat bread with flax seeds, pumpkin seeds & oats served with homemade butter (one of the best butters I've ever had) and Tesori del sole extra virgin olive oil. Last but not least, the Battuta di bue allá Piedmontese which was a beef tartare with hazelnuts, sunchoke, seasonal truffle & bagna Frieda. Uff! This was so freaking good!I know what you're thinking.. that's a lot of food but guess what, that was just our starters. For mains, we ordered PASTA! I am a sucker for pasta and Fiola did not disappoint. My favorite of the three was the tagliolini al tartufo bianco - it was divine. I was lucky enough to catch the tail end of truffle season! This dish had 3 grams of fresh alba white truffle, uff! The other two pastas were delicious as well which included the risotto cacio e limone and ravioli allá genovese. The entire experience and every single dish was extremely memorable. If you're in DC, I highly suggest you check out Fiola. I promise it will be one of your favorite meals. Can't wait to go back!Follow me on IG for full experience @lagordademiami
Be the first to ReplyCame here last night for a girls night out while I was
Came here last night for a girls night out while I was visiting a friend in DC. We did the 9 course prefix menu. They started us at the bait for a flight of "one bite" starters. I enjoyed sitting at the bar as part of our experience. We were then seated in the back in a room with a few small tables. Service is incredible. They take very good care of you and carefully describe each dish as they serve it. They space out the meal so you have time to sit in between and not feel rushed between plates. The langoustine, risotto and duck were probably my favorite courses. The tiramisu was delicious at the end. Definitely a neat experience and worth the price tag for a splurge.
Be the first to ReplyMy first time visiting Fiola was 2020 NYE dinner
My first time visiting Fiola was 2020 NYE dinner (12/31/2019), and Fiola became my favorite place in Washington DC. And then I visited this place again in Feb 2022 for the Valentine's celebration. It still tasted good, but not as distinguished and incredible as it was before. The chef has changed. I like the previous one more.
Be the first to ReplyExent fiod, excellent staff, excellent expeornce.
Thbak you, Fiola for a great dinner.
Be the first to ReplyWowwwww.
That's all I can say since I'm practically speechless! If you are looking for a definite Michelin star experience, look no further than Fiola. They got it in spades.The meal started off with a tiny cocktail, so already I'm loving it! Prior to arriving, we had arranged to add the ham and cheese addition and it was TOTALLY worth it. On top of that, we had salted rolls, olive oil, marmalade and honey, and an amuse bouche (soup shooter with mini carrot, edible flowers and some savory biscuit-y thing). Everything was FABULOUS.First course: hubby had the foie gras with charred white asparagus and hazelnut crumble, served with a cherry reduction. He said, and I quote, "beautiful, seared well, good portion size, balanced, flavorful."I chose the risotto and peas with some sort of lemony creme fraiche and chive (?) oil drizzle. It was incredible! Wildly flavorful. Loose risotto, slightly al dente. Perfection.Second course: hubs chose the crab dome. This was blue crab meat wrapped in a braised spinach-type leaf with Sicilian red prawn essence. Very good! The essence was a wonderful surprise and presented very well.I had the wagyu NY strip (medium). Cooked perfect. Served with pancetta and a fennel beef jus with potato foam. The foam was super elegant. The jus was exceptional. All of it went so well together. Portion size was perfect. Side dish was a burnt onion with the top cut off and put back on like a lid. Inside was the most incredible French onion bisque, almost puréed with a slight bitter (and sweet!) flavor in the most wonderful way.Transition (intermezzo): a yogurt with berries and citrus smoke. Citrus smoke?! I know. An excellent bite!Dessert: the Bee Happy is a basil and lemon semifreddo, toasted meringue and honey. Very light and not overpowering the meal. We also had the strawberries and cream: a vanilla panna cotta with strawberry "mousse", fresh strawberries and a cherry blossom consommé drizzled on top. Fabulous!Impeccable service. Edible flowers were incorporated into almost every dish. Smoke was also heavily used. Food came in glass cloches and presented like a most expensive gift. Wonderful experience. Can't rave about it enough. Fiola does it 110%.
Be the first to Reply5/5 stars, one of my favorite Michelin star restaurants in
5/5 stars, one of my favorite Michelin star restaurants in DC!!!! I love the way the dining experience is set up- you get an 8 course Italian-inspired meal. Out of the 8 courses, you are able to choose 4 from the menu (one from each section), and the other 4 are chosen for you (OR you have the option for the chef to choose all 8). It is an ever-changing menu with several items fresh from "The Garden". Every single dish had out-of-this-world flavors; all so complex but all perfectly melded together. The starter course (with 3 handheld bites) was actually my absolute FAVORITE; what a way to kick off the meal. Other favorites included the beef tartare with caviar and the tomato gazpacho. I will say that I absolutely loved every single course that was served to me. Service is as you would expect from any high-end restaurant, very attentive and happy to please. The cocktails were delicious- on the small side though. You will be full after all 8 food courses (definitely enough food). The only thing I would make note of is the cheapest bottle of wine on the menu is $275. I would highly recommend this restaurant to everyone and I plan on returning for a second visit.
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