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Posted at 12:16 PM ET, 03/19/2012

Food in focus: Fiola

Fiola is run by chef Fabio Trabocchi and his wife, Maria. (Astrid Rieken/For The Washington Post)
In Sunday’s Washington Post Magazine, Tom Sietsema took a second look at Fiola and awarded the year-old Italian restaurant three stars. Read his take on Fiola and enjoy photographer Astrid Riecken’s take on the space:

“Venison transcends the routine when gently cooked over pine needles and paired with foie gras and savoy cabbage.” (Astrid Rieken/For The Washington Post)

“The beautiful people have a suitable setting in which to twirl their pasta. The dining room's curved ceiling appears to glow with gold leaf. The rosewood tables are linen-free but so smooth and polished they could double as mirrors. “ (Astrid Rieken/For The Washington Post)

“You can order a life-affirming grilled cheese sandwich with tomato soup at lunch” as part of Fiola’s $15 lunch deal. (Astrid Riecken For The Washington Post)

By  |  12:16 PM ET, 03/19/2012

Categories:  Restaurants

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