I usually don't venture out too far from Asian cuisine, but - Fiola Washington - Buy Reservations
Getting a Reservation at Fiola Washington for Today or Tomorrow is Easy!
Buy a verified reservation at Fiola Washington from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
![Read Less Action Icon](/images/ios-arrow-up.png)
0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
Washington's Best Restaurants that are most frequently booked by customers of Fiola Washington
Booked 1 times by Fiola Washington customers.
Ranked #16 in Washington's Best Restaurants.
😍 5/5 - I usually don't venture out too far from Asian cuisine, but
By 👻 @Alexander K., 12/05/2023 3:00 am
|
|
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!
0 Replys
0 Comments |
Be the first to Reply |