Fabio Trabocchi casts his net in Georgetown with Fiola Mare, a Mediterranean seafood destination


Fabio Trabocchi plans to open Fiola Mare at Georgetown’s Washington Harbour by fall 2013. (Joseph Victor Stefanchik/For The Washington Post)

His passion for surf is inspiring his next restaurant, the 7,500 square foot Fiola Mare, which Trabocchi hopes to launch in Washington Harbour at 3050 K St. NW in fall 2013. Fingers crossed: The chef signed a letter of intent with the landlord, MidAtlantic Realty Partners , two weeks ago.

The marine location appeals to the chef — who grew up near the Adriatic Sea in the Le Marche region of Italy — on several levels. “I love the fact you can look at the water” from the dining room, which also counts a park as a neighbor.

The Georgetown-based architecture firm HapstakDemetriou has been hired to design the Potomac-facing space. The coastal Mediterranean-themed restaurant is expected to seat at least 140 diners inside and 80 more on an outdoor patio. Additional lures include an open kitchen, a raw bar and a seafood counter where patrons can select their own fish and seafood.


Archtectural drawings of Fabio Trabocchi's forthcoming Fiola Mare. (HapstakDemetriou)

The chef says he will divide his time between his two restaurants and hire a chef de cuisine to anchor Fiola Mare. (Yes, that’s a help wanted advertisement.)

Trabocchi is wasting no time moving forward on the project. He’s already begun testing recipes for Fiola Mare at the mothership and plans a road trip to Maine next week to meet his lobster, oyster and other purveyors.

Read more from the Going Out Guide:

Tom Sietsema’s 2012 Fall Dining Guide

Weaned on a beige buffet a la “Fargo” in Minnesota, Tom Sietsema is the food critic for The Washington Post. This is his second tour of duty at the Post. Sietsema got his first taste in the ‘80s, when he was hired by his predecessor to answer phones, write some, and test the bulk of the Food section’s recipes. That’s how he learned to clean squid, bake colonial cakes and distinguish between nutmeg and mace.

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