When chef Fabio Trabocchi opened Fiola in 2011, he quickly established his new trattoria as the place to go in Washington for exquisite, sumptuous Italian. Pastas, naturally, are the stars of the menu, especially the tender pappardelle with bolognese ragu. But seafood plays a strong supporting role, and the bar offers a serious cocktail menu, including six different variations on the negroni. An order of bomboloni—Sardinian-style ricotta donuts—is a fitting end to a decadent evening.
601 Pennsylvania Ave NW
|Cross street:||between 6th and 7th Sts|
|Opening hours:||Mon–Thu 11:30am–2:30pm, 5:30–10:30pm; Fri 11:30am–2:30pm, 5:30–11:30pm; Sat 5–11:30 pm|
|Price:||Main courses $24–$36. Set dinners $105, $115|