A third restaurant for Fabio Trabocchi: Casa Luca

March 15, 2013

Fabio Trabocchi is so proud that his 9-year-old son would rather come to work with him at Fiola than play Nintendo on the weekend, the chef is naming his third restaurant after him.

You read that right. In addition to Fiola Mare, the previously announced seafood restaurant scheduled to open this fall in Washington Harbour, Trabocchi is working on yet another concept, Casa Luca, planned for the former Againn space at 1099 New York Ave. NW.

Chef Fabio Trabocchi at his restaurant Fiola in Penn Quarter. (Scott Suchman for The Washington Post)

Expected to open in June, Casa Luca will be what the chef says he envisioned for Fiola before it went all glam: a family-friendly osteria with a $40-per-person average at dinner and a menu of simple pastas, grilled fish and meat, and “lots of vegetables,” says Trabocchi. He was persuaded to open Casa Luca by his customers, who told him, “We love Fiola, but we want to come with our kids.”

Againn’s English pub look will be erased by local designer Peter Hapstak, who is familiar with the space, having installed the late restaurant’s dark paneling and much-hyped scotch lockers.

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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