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Fiola Washington Reviews from The Last Year
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.
Dined 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.
We 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!
Lovely dinner in romantic setting
It was a beautiful evening with delicious food. We had the tasting menu with the wine pairing, and we either liked or loved every course. The decadent duck main was a particular standout for me, which they customized to my cheese preferences, and the touch of picking out my own knife was clever. Having the delicious bites at the bar with a drink before dinner began was also a fun and unique way to be welcomed! Our server was warm and well-informed yet professional - the service and atmosphere were classy without feeling stuffy. There was not a sommelier informing us of the wines (at least not introduced as such), but our server was knowledgeable and it did not detract from our experience. We would absolutely return and recommend to others!
Phenomenal 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!
I 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.
This 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.
Wonderfull dinner
Very good drinks, very kind staff and wonderfull dishes. Valet parking at the door. I enjoyed very much. A place you must go in DC
Was 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
My 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.
I 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!
Great 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.
Favorite Restaurant!
This is my favorite DC restaurant but it is one of my favorite of any city. The food and service could not be better. Truly stellar!
Rally Great Start
We had the tasting menu with the wine pairing. The first seven courses were fantastic, with that caviar bite being one of the best things I've had. But it fell apart on the mains, with the lamb chop being very ordinary and unevenly cooked. Servicer is fantastic, as can be imagined for any Michelin-starred place. Desert was petit fours-like, I was hoping for something a bit more upscale. By and large, this was great but just sort of petered out at the end. Drink pours are very generous, you certainly don't lack for wine! The vibe and atmosphere is really superb as well. If I had to do it over again I would have ordered off the menu. Two tasting menus with wine paring is just over $1,150 with tax.
Nice flavors and artistry, but...
Nice flavors and artistry, but BEWARE- absolutely paltry serving sizes, both appetizers AND entrees (such as only 2, yes, that's right, you heard me, TWO lobster ravioli with a small piece of sauced tail meat, served as an entree) , and disproportionately expensive ($600 for 2 people, including $100 wine). Riding a bit, on their michelin star coat tails.
Washington's Best Restaurants that are most frequently booked by customers of Fiola Washington
Booked 1 times by Fiola Washington customers.
Ranked #5 in Washington's Best Restaurants.
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Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
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Same goes for 4 Charles and I Sodi
Prepaid Reservation Fee |
Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
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🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
Need to cancel a bid, not getting a response… how do I do it? |
Click on "Take off the Market Option" in your portfolio
Working on your bid? |
Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted. |
Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
Where do the Reservations on AppointmentTrader come from? |
Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
What happens if my bid expires unanswered? |
Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
Money in trader points disappeared
Hi everyone- I have made a couple of sales now and I am extremely disappointed.
I had money to transfer over that became available in my "traderpoints" section that has disappeared completely. its gone.
has this happened to anyone?
also- when I click the money pending, im unable to click my pending deposit account
so upsetting
How to list a Nobu Malibu reservation
Hi, I have a reservation to Nobu Malibu, but since they don't do text or e-mail confirmations I haven't been able to get my reservation posted. I have posted a screen shot of the phone conversation on the listing, but it keeps getting rejected. If anyone has an idea how I can get it approved that would be much appreciated, thanks!
Give the best answerHolding a bid
What does it mean to hold a bid? and how do you do that?
Give the best answerNeed to change the date but its being worked on
How do I modify?! I am no longer traveljng that day but since the reservations opened up today someone grabbed it and is working on it for a month from now and i cant figure out how to and if i can modify the date!
Give the best answerReservation Name
Ok - Newbie question here - I just purchased a reservation as a gift. How do I know/change the name on the reservation?
Give the best answerRome
Can anyone help with a reservation for Aroma (vis a vis from the Colosseum) in Rome?
6 PAX 21.5 19-20:00
Thank you!
Can’t wait to last minute?!
How do you set a timeline for getting your bid accepted? I can’t wait till the actual time I want to go. I want to know at least eight hours ahead of time. How do you do that?
Give the best answerHow do I choose the restaurants to make a reservation for?
I can’t find restaurants with high performance or like what’s the most popular restaurant or what is in short supply? Any advice?
Give the best answerConcierge change fulfillment time
I posted a request for a reservation this Thursday between 6:30 and 8 pm and initially the potential seller said it would be fulfilled by today. Now they changed it that they will only fulfill it by 5pm that same day. Basically I would have an hour and a half to get to the restaurant. Is this allowed?
Give the best answer@bravehand53
Hi. Is today Cote reservation for 4people at 8:00pm - 9:00pm for indoors or outdoors?
Give the best answer2 Ppl 5pm san Sabino res
Anyone want?
Give the best answerApp
This app is a catfish and overrun by people programming “bots” and algorithms. It makes it frustrating for someone not well versed in this to have any movement. I thought this would be a fun side hustle, but unfortunately it’s become like any other “side hustle”. Don’t waste your time with this crap. Not a question, just a suggestion. Also don’t pay these fake “gurus” hundreds of dollars to teach you. Might as well sign up for a software class. 😕
Give the best answerMy reservation review keeps getting rejected
I have a reservation for Kasama Chicago on Mother’s Day at 7:30 pm to sell but it keeps getting rejected
Give the best answermore then 15 submissions at the same time
can i get more then 15 submissions at the same time and how do i make this happen
Give the best answerWrong resy
I bought a resy for Tatiana By Kwami and when i unlocked seller lied it was for a different restaurant
Give the best answerSold reservation
What do I do with the reservation after I sell it? Do I need to notify the restaurant?
Give the best answerPaid $75 for name change that didn’t happen and cannot get anyone to reply
I paid $75 for a name change for a reservation. I bought last week that name change did not happen when I got to the restaurant they did not have my name. Luckily they took me anyway because I had the name on the reservation. AppointmentTrader owes me $75 and I can’t get anyone to reply, how do I claim my $75
Give the best answerPostpaid?
One of the reservations I put up for sale is notated “postpaid” whereas none of my others make any mention. What gives??
Give the best answerMaking first reservation listing
I have secured a reservation with my resy app so I need to create an alias first or how does info get changed to person buying reservation
Give the best answerNew & have q’s
I’m new too. I’m trying the Trial and Error approach. I look at the top trending restaurants and make a few reservations then see what sells.
9:30pm Lilia Reservation Indoors on Friday 5/3 - What do you have that you'd be willing to trade for?
Would trade for a Carbone or 4 Charles
Give the best answerAside from higher rated listings, what do importance points provide?
The info blurb on importance points say that you get your listing pushed to the top if you have more importance points “and many other things” but what are these other things? Should I be trying to get these points?
Give the best answerFirst Time Bidder in Chicago
Can someone tell me if I did this correctly? I’ve searched the app and website and can’t really find any answers so I opted for a mildly popular (not the most) restaurant to start with and bid at the suggested price. Is it just a waiting game at this point??
Give the best answerHow do you call from fake numbers?
How do you call places with a fake number? Does google voice work?
Give the best answerIs there a method for getting approved sales listings for phone call based reservations?
Or does everything effectively have to be done online?
Give the best answer