Fiola
When Washingtonian's critics ate at Fiola for their 2026 list, the cube-shaped ravioli came filled with duck dry-aged for 15 days.
Why go
Fabio Trabocchi grew up in Le Marche, on Italy's Adriatic coast, where his father farmed and grew most of the food the family ate. He opened Fiola downtown in 2011, the first restaurant of the group that went on to open Fiola Mare and the Sfoglina pasta houses (Fiola). The MICHELIN inspectors gave it one star in 2025 (MICHELIN Guide). Antonio Mermolia, the executive chef, opened Capatosta in New York before he made his name cooking Southern Italian food at Le Sirenuse at The Surf Club in Miami (Fiola).
Fabio Trabocchi's Italian dining room exudes luxury, even when it comes to the humblest ingredients,
Washingtonian's critics wrote in January 2026. Mermolia turned Yukon potatoes into a silky olive-oil-whipped custard with crispy lentils.
He took pasta mista, traditionally, a mix of pasta scraps,
and dressed it with caviar, sea urchin, and other prized seafood.
They wrote that the kitchen's pastas always wow
(Washingtonian). The pasta to order is the cubetto, square ravioli filled with duck. The MICHELIN inspectors described delightful squares stuffed with shredded duck ragu and sauced with a duck jus reduction
and called it a memorable dish
(MICHELIN Guide). In 2025 Washingtonian had it with aged balsamic (Washingtonian).
Washingtonian's critics counted five tasting menus that let you choose how splurgy to get.
In September 2026 the house charged $345 a head for nine courses, $255 for the meat menu or the fish menu, $245 for the vegetable menu and $215 for four courses you choose yourself. Wine pairings with the nine courses run from $285 to $1,000 (Fiola). In January 2026 Washingtonian put dinner for two at $300 or more. In 2025 its critics wrote that the vibe exudes 'expense account' (a hushed room, a bottle list that tops out with a $9,850 Chardonnay).
Then they added: But no matter who's paying, we'd come for dishes like sea bream with olive oil and pepperoncini or tuna crudo with Pantelleria-style caper pesto
(Washingtonian).
Order this / avoid
- Order: the cubetto, box-shaped ravioli filled with duck, named by Washingtonian's critics and the MICHELIN inspectors in 2025.2
- Order: the pasta mista with caviar and sea urchin, from Washingtonian's 2026 meal.1
- Order: the Yukon potato custard with crispy lentils, from the same Washingtonian meal.1
- Order: the lamb with red pepper gel and eggplant caponata. The MICHELIN inspectors called it
another standout
in 2025.3
What locals & experts say
- The MICHELIN inspectors (2025):
With stone walls, seasonal arrangements and Warhol-esque prints, this DC powerhouse is equal parts retro glitz and country lodge.
3 - Omnia Saed, The Infatuation (December 2023): she ate the five-course Tradition menu, missing from the house's list in September 2026, and ended on a
vanilla and pear panna cotta that will have you booking your next reservation before you leave the table.
4
Good to know
- Menus: the nine-course Brumidi, the meat menu Pascoli, the fish menu Marino, the vegetable menu Verdi and a four-course menu of your own design (house, September 2026). Non-alcoholic pairings with the nine courses cost $130.
- Without a tasting menu: in January 2026 Washingtonian reported à la carte on some weekdays and at the bar.1
Verdict
should-visit — Go to Fiola for Antonio Mermolia's pastas, above all the duck cubetto. Pick one of five tasting menus by how much you want to spend, from $215 to $345 a head before wine in September 2026.