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Fiola

4.4
2338 reviews
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$50 and over
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Italian
Top Tags:
  • Fit for Foodies (4114)
  • Special Occasion (3581)
  • Notable Wine List (2185)

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About

In Washington D.C., Fiola is a Michelin starred restaurant providing the community with a dining standard of elegance and luxury inspired by Italy. The wine program at Fiola is nationally recognized. Centrally located on Capitol Hill, the restaurant serves the likes of diplomats, politicians and other sophisticated diners with great ambiance and great food.

The bar and patio seating at Fiola offers guests a number of a la carte menu items to enjoy with a fine beverage. The dining room menu provides multiple courses that change daily to suit seasonal ingredients and to ensure a new experience on every visit. Happy hour specials are available every day.

Dining Style
Fine Dining
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Cuisines
Italian
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Hours of operation
Lunch: Monday - Friday 11:30am - 2:00pm

Dinner: Monday - Thursday 5:00pm - 10:00pm, Friday - Saturday 5:00pm - 10:30pm, Sunday 5:00pm - 9:30pm
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Phone number
(202) 628-2888
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Payment options
AMEX, Discover, MasterCard, Visa
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Dress code
Smart Casual
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Executive chef
Fabio Trabocchi
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Private party facilities
Fiola is a unique location for both business and social events. We offer various private dining options for your special occasion.
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Private party contact
Sarah Bengtson: (844) 519-9637
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Neighborhood
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Cross street
Entrance on Indiana Avenue, between 6th and 7th St
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Parking details
Valet is available at Fiola's entrance on Indiana Avenue between 6th and 7th Streets every evening Monday-Friday starting at 5:30 pm and Saturday starting at 5:00 pm for $8.
Additional
Banquet, Bar Dining, Bar/Lounge, Counter Seating, Full Bar, Happy Hour, Non-Smoking, Outdoor dining, Private Room, Wheelchair Access, Wine
What 2338 People Are SayingWrite a review
Overall ratings and reviews
4.4  based on all time ratings
4.5
food
4.4
service
4.2
ambience
3.9
value
Noise · Moderate
93% of people would recommend it to a friend
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JLDG (Cleveland)
1.0  Dined on September 6, 2017

I was part of a group of 8, and we were most disappointed. For such an expensive meal, one would expect the service and overall dining experience to be exceptional and exquisite.

Our waiter was dismissive and unattentive. I've eaten at restaurants a fraction of this price and received far superior service. The food was good, but not enough to make up for the blasé service.

If you can afford Fiola, then you have a plethora of other high-end D.C. restaurants from which to choose. I would go elsewhere. We would not return.

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vipOpenTable Diner (Washington DC)
1.0  Dined on August 15, 2017

What has happened to this place? This is NOT fine dining. From the service level, to the preparation to the presentation, Fiola is a far cry from it once was. With a prix fixe at $150 plus $125 for a wine pairing, you would think that food would be served warm, plates and glasses would not sit empty and God forbid the Captain (waitress more apt) would ask you how your food is or if you would like another drink. After 30 minutes, we had to ask the manager for a piece of bread on a Monday night when the place was 3/4 empty.

Maybe its sister restaurant Fiola Mare has cannibalized the excellent production that use to be Fiola. Or Perhaps Chef Trabocchi's empire has grown to a point where quality control is suffering. There were too many misses for this to be attributed to simply a bad night.

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mihir (London)
1.0  Dined on August 9, 2017

This is the most disappointing fine dining I ever experienced in a Michelin star restaurant. We went here for our anniversary and spent around $350, including 20% tip.

We were given a limited menu so my partner asked the server for a full menu. The server said that we must be just used to American-Italian food and emphasized that this was authentic Italian. Little did he know that my partner lived in Italy for one year and we just returned from Italy three months before hand: he was condescending in the manner he imparted this information. After she revealed her background, he quickly said that he didn’t meant to be ‘pedantic’—which was his way of apologizing, but it missed the mark. He further advised us that the chef and majority of people in the kitchen were Italian. We don’t care what nationalities are represented in the kitchen so long as they prepare a dish worthy of a fine dining meal.

I'm not a food critic but I do cook at home a lot and dine out internationally (we traveled to 9 countries just this year). The food is 1 out of 5 stars (we felt suspicious that what we had was frozen and not fresh). I suspect they only cook fresh when they feel someone could be a Michelin star representative.

The first two dishes served were the Alaskan King Crab Salad and the Yellowfin Tuna Carpaccio. The crab salad had mismatched flavors and the crab was chewy. The yellowfin tuna was bland. They served us 1 tiny piece of bread each with insufficient olive oil poured in our bowl. Two dips and the bread absorbed all the olive oil. Jesus broke a bigger piece of bread than what was on our place.

The beef cheek tortellini was a disaster. The tortellini tasted chewy, doughy and frozen.
The Soppressata Veiled Monk Fish had no flavor and tasted frozen. The Squab Saltimbocca was tough, chewy, dry and tasted like a rubber Michelin tire. If Gordon were to visit this place, he would immediately shut it down. The dinner was a complete nightmare. I recommend against going here.

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OpenTable Diner (Baltimore)
5.0  Dined on August 20, 2016

great experience. Sommelier was great and wine tasting option made the meal even more enjoyable. We were treated very well with a glass of champagne compliment of the house because of our anniversary.

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vipOpenTable Diner (Washington DC)
4.0  Dined on August 19, 2016

Wonderful staff and astounding food. Everything is impeccable.

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vipOpenTable Diner (Washington DC)
5.0  Dined on August 18, 2016

Although we would have liked more options, all the choices on Fiola's restaurant week menu were good: gazpacho surrounding an island of quinoa, burrata with corn, arctic char with eggplant, steak. Desserts were also winners: a kind of deconstructed tiramisu and a dark chocolate and fruit confection. Our waiter couldn't have been more personable and helpful. If you're looking for a (very) high concept cocktail with a lot going on, drink the gin tonic fiore rosa (the aged negroni was also a big hit at the table). Restaurant week is a cheap date by Fiola's standards, but we got first-class treatment. That's why we'll be back for the regular menu.

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vipfoxpuff (Washington DC)
2.0  Dined on August 18, 2016

I know Restaurant Week selections are few and the portions small, but this was bad. The portions were miniscule, the selections limited to two on the appetizer and dessert, and (altough this is not the fault of the restaurant) to make things worse their A/C was broken.

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vipSharonSimon (Washington DC)
5.0  Dined on August 17, 2016

We visited during Restaurant Week and had a fabulous meal and experience. Great food and great service (and we have high standards for both). We'll be back.

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DCnative (Washington DC)
5.0  Dined on August 17, 2016

Lovely setting, delicious food, wonderful service.

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FMM2 (Washington DC)
5.0  Dined on August 16, 2016

Wonderful experience. Very attentive staff. Excellent food.

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