My Choice for Restaurant of the Week - Fiola Mare
When I first heard that Chef Fabio and Maria Trabocchi, culinary power couple behind Fiola and Casa Luca, were opening a fresh seafood restaurant on the Georgetown Waterfront, I was elated. So, on a recent whim, my friend and I decided to check out Fiola Mare and the dining experience went above and beyond my expectations.
The 7,500-square-foot restaurant is beautifully appointed with metallic accents and warm brown tones and sweeping views of the Potomac. The exquisite main dining area, which resembles a luxurious yacht dining room, is flanked by two well-designed bars where you can enjoy Bar Manager Luca Giovannini's one-of-a-kind cocktail creations. Another detail that renders the space special is the beautifully exposed kitchen (separated by glass) where you can see Executive Chef John Melfi (formerly Chef de Cuisine at Blue Duck Tavern where he worked closely with Executive Chefs Brian McBride and Sebastien Archambault) work his magic on his seafood-centric dishes and Executive Pastry Chef Tom Wellings ( for all three of Trabocchi's restaurants) create his specialty traditional Italian desserts with a modern twist.
Appetizer We started off with the Ahi Tuna Carpaccio from the Tutto Crudo! selection and not only was the presentation pretty but it was delicious. The sashimi-styled tuna topped with capers, olives, oranges and the signature Trabocchi edible flowers literally melted in your mouth. Then we moved on to the Peekytoe crab salad which was an absolute treasure. The little crab delicacy hailing from Maine on a bed of San Marzano tomatoes topped with nicely sized dollop of sorrel cream, lemon zest and edible pansies had incredible flavor and tenderness. Both appetizers will leave you wanting more.
Main Course Since Fiola Mare is known for its fresh seafood, I decided to go with one of the specials of the day and the winner was the Wild Turbot. The turbot, brushed with silician olio verde which enhanced the fish's natural flavors, was served with olive oil crushed smoky-flavored potatoes and sweet and sour cipollini onions. The combination of flavors resulted in a dish that should be coined as a seafood-lover's delight. (Sadly, my picture does not do this picture justice.)
Dessert The dessert menu offered a diverse range of choices that were worth salivating over. We opted for the "Marchesi", a chocolate terrine with mint and pistachios and the Torta al Limone, lemon curd with yuzu, mini-meringues that glittered with gold shavings accompanied with coconut sorbet. For those with a sweet tooth, you'll relish every spoonful.
Not only was the dining experience exceptional but the staff was extremely welcoming and informed which made the night even more memorable. Grazie!
Congratulazioni to Chef Fabio and his stellar team on creating dishes that will excite your palate and an ambiance that will keep you coming back for more.
I highly recommend Fiola Mare and already look forward to returning and trying out the brunch menu (which looks delectable!) on the outside patio.
Fiola Mare | 3050 K Street NW, Suite 101 (entrance on 31st. St) | www.fiolamaredc.com