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Posted at 02:17 PM ET, 07/08/2011

Food in focus: Fiola


Chef Fabio Trabocchi at his restaurant Fiola in Penn Quarter. (By Scott Suchman/For The Washington Post)
Fabio Trabocchi, late of Maestro in Tysons Corner, has returned to the area with Fiola. Tom Sietsema examines the new restaurant in this week’s Magazine, and while he finds the restaurant to be a little uneven — superb one night, lacking the next -- Scott Suchman’s photos are solid from start to finish.


The restaurant, designed by GrizForm Design Architects, oozes opu­lence, writes Sietsema. (By Scott Suchman/For The Washington Post)


Order a plate of lobsters — and you should — and they show up glistening with (Mississippi) caviar and an ice flavored with the oysters’ liquor. (By Scott Suchman/For The Washington Post)


Trabocchi and his wife, Maria, at Fiola. (By Scott Suchman/For The Washington Post)


Sietsema writes: “I can vouch for the asparagus puree poured over an island of burrata set off with tiny spears of asparagus and the perfect steamed snapper.” (By Scott Suchman/For The Washington Post)


Trabocchi’s kitchen excels at desserts, like this lemon verbena gelato with raspberry and passion fruit sauce. (By Scott Suchman/For the Washington Post)


One bite of Fiola’s lasagna with bianchetto sauce was enough to have Sietsema singing the return of Trabocchi. (By Scott Suchman/For the Washington Post)

By  |  02:17 PM ET, 07/08/2011

Categories:  Restaurants

 
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