DonRocks Posted February 26, 2013 Posted February 26, 2013 NEW ITALIAN SEAFOOD RESTAURANT FIOLA MARE SIGNS 15 YEAR LEASE AT MRP REALTY PROPERTY WASHINGTON HARBOUR Washington, D.C., February 26, 2013 "“ MRP Realty, a real estate operating company, today announced that Fiola Mare signed a 15 year lease for 9,000 square feet at 3050 K St., NW (Washington Harbour) in Washington, D.C. The Class-A space will be will be an Italian seafood concept owned by restaurateur Fabio Trabocchi. Fiola Mare is expected to open by end of 2013. "Fiola Mare will be exceptional complement to the restaurant tenant mix we have at Washington Harbour," said Bob Murphy, managing principal of MRP Realty. "Having recently completed a significant renovation project at Washington Harbour, Fiola Mare will add to the level of sophistication that we are bringing to our tenants, residents and the community." Recent renovations at Washington Harbour include: extensive upgrades to the upper and lower level plazas with fully renovated fountains, specialized lighting and animated water jets during the warm weather and the addition of an approximately 12,000 square feet ice rink during the winter months. Additionally, the retail storefronts have been substantially replaced on both plaza levels and a new 3,200 square feet state of the art fitness center has opened with onsite personal trainers and renovated lobbies, elevators and bathrooms. John Asadoorian of Asadoorian Retail Solutions represented MRP Realty during the transaction. MRP Realty acquired the Washington Harbour property two years ago. About MRP Realty Founded in 2005, MidAtlantic Realty Partners, LLC ("MRP Realty") is a real estate operating company focused on the Washington DC metropolitan area. MRP provides a full array of real estate services including acquisition/disposition, development/construction management, property management and asset management services. MRP Realty's senior leadership team has worked together in Washington, D.C. and its surrounding market area in various capacities for periods ranging from eight to 25 years and has wide ranging experience across a multitude of product types in both urban and suburban settings. MRP Realty's managing members have been involved in over 20 million square feet of investment with a total capitalization in excess of $4 billion in the Washington, D.C. metropolitan area.
DanielK Posted February 26, 2013 Posted February 26, 2013 Funny how the renovations don't mention anything about improved flood gates... 1
darkstar965 Posted February 27, 2013 Posted February 27, 2013 I think this is huge news for the overall development and for DC's continuing rise as a great food city, bar none. Interesting the timing of the announcement right on the heels of the similarly conceptualized Ancora by Bob Kinkead in Foggy Bottom.
Mark Slater Posted February 27, 2013 Posted February 27, 2013 Similarly conceptualized? Night and day. 1
darkstar965 Posted February 27, 2013 Posted February 27, 2013 Similarly conceptualized? Night and day. Similar in the sense of both using "italian seafood" to describe the positioning. Fully agree likely to be night and day in most every other way.
Joe H Posted February 27, 2013 Posted February 27, 2013 There is great seafood in the Marche region of Italy...where Fabio is from. Two Michelin stars and on the beach: http://www.uliassi.it/eng/ristorante.php Could this be a model? A Fiola of the Sea? There is even a cookbook about this (!): http://www.fabiotrabocchi.com/cookbook.html with dishes such as: Scorpion fish risotto, drunken tuna Marchigiana style, trout with black truffles and anchovy pesto and an incredible fish stew, Brodetto all'Anconetana, which acknowledges the Institute of Brodetto in Ancona. Fabio's version includes mullet, striped bass, tilapia, turbot. monkfish, cod, skate, cuttlefish, clams, mussels, shrimp and calamari. I should note that I have had his bouillibasse and it was the equal of the best I have ever had in Nice. I can imagine what his Brodetto all'Anconetana must taste like! Several of the best meals we ever had were in the Marche region of Italy. We eagerly look forward to Fabio's introduction of this to D. C.
darkstar965 Posted February 27, 2013 Posted February 27, 2013 There is great seafood in the Marche region of Italy...where Fabio is from. Two Michelin stars and on the beach: http://www.uliassi.it/eng/ristorante.php Could this be a model? A Fiola of the Sea? There is even a cookbook about this (!): http://www.fabiotrabocchi.com/cookbook.html with dishes such as: Scorpion fish risotto, drunken tuna Marchigiana style, trout with black truffles and anchovy pesto and an incredible fish stew, Brodetto all'Anconetana, which acknowledges the Institute of Brodetto in Ancona. Fabio's version includes mullet, striped bass, tilapia, turbot. monkfish, cod, skate, cuttlefish, clams, mussels, shrimp and calamari. I should note that I have had his bouillibasse and it was the equal of the best I have ever had in Nice. I can imagine what his Brodetto all'Anconetana must taste like! Several of the best meals we ever had were in the Marche region of Italy. We eagerly look forward to Fabio's introduction of this to D. C. OK. Aside from Joe amping up my enthusiasm for Fiola Mare from it's already very high level, he also prompts a question. Everything I've read makes me think tilapia is a commoditized, mass-market, commercially farmed, lower quality and generally problematic fish that I avoid. Is that wrong? Is there a quality and culinary case to be made for this generally maligned fish?
collije Posted February 28, 2013 Posted February 28, 2013 I was wondering when this was gonna come out ;-)
cheezepowder Posted January 7, 2014 Posted January 7, 2014 Zagat says: Chef Fabio Trabocchi is expected to open the much-anticipated Fiola Mare at the Washington Harbour in Georgetown on January 27.
cheezepowder Posted February 2, 2014 Posted February 2, 2014 Well, Zagat's expected opening date (above post) didn't happen it seems. On Jan. 21, Tom Sietsema said: Singhofen replaces John Melfi, who has been tapped to work with chef Fabio Trabocchi at Trabocchi's forthcoming seafood extravaganza, Fiola Mare, in Washington Harbour. Because the 7,500-square-foot project is being built from scratch -- a "soup to nuts" operation, Fabio Trabocchi calls it -- the owner says the restaurant is unlikely to open before spring. Reached at the site, co-owner Maria Trabocchi preached caution. "I'm surrounded by a bunch of cables," she said with a laugh.
cheezepowder Posted February 20, 2014 Posted February 20, 2014 Opening Friday, Feb. 21, according to Tom Sietsema (under News du Jour).
Joe H Posted February 23, 2014 Posted February 23, 2014 Here is the dinner menu. It opened last night. Someone must have gone: this is one of D. C.'s biggest openings! 1
Ferhat Yalcin Posted February 23, 2014 Posted February 23, 2014 with all due respect, $18-$24 for half dozen oysters just crazy. And congrats on the opening! 2
DonRocks Posted February 23, 2014 Author Posted February 23, 2014 with all due respect, $18-$24 for half dozen oysters just crazy. This may be one instance where a Trabocchi offering becomes less expensive going forward. I don't see how a 9,000-square-foot restaurant can support these prices; on the other hand, I don't see how so many thousands of people can afford million-dollar homes, so maybe I'm just living in another era. I wish everyone involved with this venture the best of luck - for me, personally, Fabio (the chef, not the friend) becomes less-and-less valuable with each new restaurant he opens (that is not meant as an insult - I would say the same thing about anyone, and in fact I *did* say the same thing about Ducasse when he opened Alain Ducasse - Paris, and also Veyrat when he opened La Ferme de Mon Père). Since I became a Forum Host on eGullet over ten years ago, I have witnessed the world of restaurants devolve into a world of insanity.
brian Posted February 23, 2014 Posted February 23, 2014 with all due respect, $18-$24 for half dozen oysters just crazy. And congrats on the opening! I don't see how a 9,000-square-foot restaurant can support these prices Same oyster pricing as Le Diplomate ($18.50 for a half dozen 'assorted', $24 for a half dozen Belon). It's expensive, but there's certainly precedent for a huge restaurant in DC supporting those prices. 1
DonRocks Posted February 23, 2014 Author Posted February 23, 2014 Same oyster pricing as Le Diplomate ($18.50 for a half dozen 'assorted', $24 for a half dozen Belon). It's expensive, but there's certainly precedent for a huge restaurant in DC supporting those prices. Actually, I meant the menu as a whole (*); I wasn't even thinking about the oysters (although once oysters in this town cracked the $4 barrier, I called for the men in white jackets). The menu at Le Diplomate is nothing like the menu at Fiola Mare, in that there are escape hatches for those who aren't feeling flush. Then again, Restaurant Eve is not small, and it has supported $16 appetizers and $36 entrees for many years now ... yet, this is higher still - I suspect check averages will be over $100. Again, this is not a complaint; it's an observation. As my son would say, it took some "serious stones" to open with this menu. (*) Fiola Mare Dinner Menu 2-22-14.pdf 2
porcupine Posted February 23, 2014 Posted February 23, 2014 Here is the dinner menu. It opened last night. Someone must have gone: this is one of D. C.'s biggest openings! Based on a very small sampling of dishes, I'd say there's every reason to believe that Fiola Mare will live up to expectations. The space is beautiful in an understated sort of way. It might be the first restaurant to offer both outstanding food and a view. I predict that within a few weeks the window seats will be the most coveted on the District dining scene; certainly when the weather warms up and they open those doors and pull the tables outside, they will be. And Don, there are plenty of people who live within walking distance who won't balk at the pricing. 1
DonRocks Posted February 23, 2014 Author Posted February 23, 2014 Based on a very small sampling of dishes, I'd say there's every reason to believe that Fiola Mare will live up to expectations. The space is beautiful in an understated sort of way. It might be the first restaurant to offer outstanding food and a view. I predict that within a few weeks the window seats will be the most coveted on the DC Dining scene; certainly when the weather warms up and they open those doors and pull the tables outside, it will be mobbed. There are plenty of people who live within walking distance who won't balk at the pricing. That's a very good point: anyone who can afford to walk there, can afford to dine there. I would caution that the A-Team was probably working last night. 1
porcupine Posted February 23, 2014 Posted February 23, 2014 ps for Don: on the topic of "substantive" writing, you know why I'm limiting my comments on this place, right?
DonRocks Posted February 23, 2014 Author Posted February 23, 2014 ps for Don: on the topic of "substantive" writing, you know why I'm limiting my comments on this place, right? Because you have a race to attend? ETA: And? And??
hm212 Posted February 24, 2014 Posted February 24, 2014 This pricing is out of my range these days. 1
lion Posted February 24, 2014 Posted February 24, 2014 Looking at the comments so far, I'm curious in the context of DC dining, does any other restaurant have higher prices for seafood in DC at the moment?
porcupine Posted February 24, 2014 Posted February 24, 2014 Because you have a race to attend? ETA: And? And??
B.A.R. Posted February 25, 2014 Posted February 25, 2014 I don't see how a 9,000-square-foot restaurant can support these prices; That's just the nature of fresh seafood. If a restauranteur is truly concerned about serving only the freshest, most pristine seafood available, which Chef Trabocchi seems to be, his menu should should be on par with steakhouse prices. Actually, when you consider the waste incurred in a menu featuring nothing but seafood, it should be much higher than a steakhouse.* *98% of steakhouses are ridiculously overpriced 2
lotus125 Posted March 25, 2014 Posted March 25, 2014 I finally tried Fiola Mare. The short version is that although (as many have noted here) it is pricey and on the formal side, the food was extremely good. The Frutti De Mare platted came with interesting dipping sauces and contained a nice assortment. A crudo of bay scallops with black truffle was delicious and truffley. Crudo of hamachi with lime, ginger, and seabeans was light, creative, and delicious. Still good but not as great as the other starters was a peekytoe crab with roasted tomatoes and yuzu (great use of yuzu) and a burrata with pesto and a vegetable salad (certainly lovely but in need of a bit more salt). We had various pastas (which are fortunately available in half portions). The table consensus was that the best pasta was a smoked potato gnocchi with scallops, peas, and fava -- a mix of smoke and bright spring flavors. I think the second best pasta (loosely defined) was a squid ink risotto with cod tripe (seriously), sea beans, and some other assorted seafood. I would rank third (but still strong) a bucatini with prawns, sea urchin, and espellette. The urchin was subtle but present in the sauce. The prawns were large. The chef's famous lobster ravioli with ginger led to divergent opinions. Several of us (myself included) thought that it was good but felt like it needed another note. One person loved it. It was suggested that the dish would make a good appetizer but that after a few bites you want a new flavor. Dessert was a bit weaker but solid. Baba al rhum was very good. A lemon/coconut/yuzu tort was a bit flat.
Mark Dedrick Posted March 25, 2014 Posted March 25, 2014 I've been meaning to write about our visit a week or so ago, and I'll agree. It's really good, but it's extremely expensive. The views are spectacular, the service was extremely attentive, and the place is absolutely massive.
The Hersch Posted March 26, 2014 Posted March 26, 2014 But once the buzz wears off, will diners still be willing to pay these prices? The weekend before this last, I dined with friends at the Oval Room, which is quite expensive, but not in quite the same stratosphere. I had an absolutely beautiful dinner, but the restaurant wasn't anywhere near half full during prime time on a Saturday night (which I thought was a shame). Was all of the well-heeled dining public over at Fiola Mare instead?
Mark Slater Posted March 26, 2014 Posted March 26, 2014 As far as I know, Oval Room has never been a hard reservation to get. 1
B.A.R. Posted March 26, 2014 Posted March 26, 2014 As far as I know, Oval Room has never been a hard reservation to get. On a Saturday night, its not. A few years back a friend of mine worked there and said Monday through Wednesday night was their weekend.
Lori Gardner Posted March 27, 2014 Posted March 27, 2014 I dined at Fiola Mare recently and found it to be perfect as a special occasion restaurant. Prices are higher than what I would consider spending on a "regular" Saturday night, but in line with a high-end experience and well worth it. One of my favorite dishes is smoked potato gnocchi with wild cod, spring peas and fava, dusted with lemon zest and a sprinkle of fresh herbs.The smoky flavor is intense and perhaps not for everyone but I loved it. Adriatic Seafood Brodetto incorporates scallops, black cod, calamari, mussels, clams, prawns, and grey mullet. It is painstakingly prepared and a sumptuously divine dish. At $40, it isn't cheap but worthwhile. My full review is on my blog at Been There, Eaten That. 1
ScotteeM Posted April 6, 2014 Posted April 6, 2014 Last night was our second visit in as many weeks. (Full disclosure: We have been fans and supporters of Fabio Trabocchi for about 10 years, since the early days of Maestro, and he does look out for us when we dine in his restaurants.) The space is really lovely, with several different areas that have different designs, from the more formal upholstered banquettes in front of the open kitchen (separated from the dining room by a glass wall) to the wood tables and benches with tied-on cushions around the outer perimeter, which has sliding glass doors that can be opened in nice weather, and retractable shades on the glass ceiling. Decorations are thematic and tasteful. The views of the river are quite lovely, even before the trees have bloomed or leafed out. Service is attentive and pleasant, and not intrusive. Diners' dress ranged from somewhat fancy to nice jeans. The noise level (very important to me) was around 72 db when we sat in the banquette section, which was full at the time I checked. I won't argue about the pricing on the menu, and I expect it will fluctuate with the costs of the ingredients. Oysters seem pricey at 6 for $18, but I checked Clyde's and Old Ebbitt, and theirs are up to $16.95 for half a dozen. On our two visits we saw many orders of oysters going out from the raw bar, as well as a large number of Frutti di Mare platters (someday we'll order that). We have tried several of the crudo dishes, which seem to change every few days. All are pristinely fresh and nicely combined with bits of citrus and other vegetables. The crudo options are also more adventurous than I've seen around the area, including bay scallops on the half-shell, razor clams, and Chocolate clams. We've had the crab salad with roasted tomatoes twice: once with Peekytoe crab and once with Dungeness crab. We can't wait for the local Blue crab season! Brodetto is a lovely dish, with a broth that simmers for 3 days, and a broad variety of fish and shellfish, all individually cooked. Fish poached in olive oil with prosecco zabaglione and caviar seems to be a standard on the menu, but the fish and shellfish vary frequently. Under the Sea is another combination of seafood in a Parmesan dashi and a very smoky flavor. Chef has even taken pains to have good gluten-free pasta available, so I was able to enjoy the Red King prawns and sea urchins in a most delicious sauce. We're not big on desserts. We tried some on our first visit, and skipped them on the second in favor of eating more seafood. I see a bright future for Fiola Mare. Fabio seems very much in his element there. His attention to detail and freshness of his products will make many diners very happy. The location, right on the river by the tour boat docks, is great, not just from the standpoint of the views, but of the opportunity for folks stopping in for a drink and some oysters at one of the two bars. On both of our visits the place was filled, and when they open up the patio dining, they'll accommodate even more diners. It is already becoming challenging to get a reservation on a Saturday night, and reviews are still to come. Prominent visitors like Steven Tyler a couple of weeks ago, as well as Valerie Jarrett and Michele Obama last Tuesday are helping to bring attention to this wonderful place. I do have one complaint: The combination faucets and hand dryers in the restrooms are a real challenge. Thankfully, paper towels are provided as well. Don, please add a "gluten free" keyword to this restaurant. [Done] The staff are well-educated on the issues of gluten, the gluten-free pasta is a nice touch, and most of the dishes on the menu are inherently gluten-free. I've not had any problems or mis-steps so far. 3
Ilaine Posted April 6, 2014 Posted April 6, 2014 What, I wonder, is "casually elegant attire"? Jeans and shorts are out, what is in? For example, my husband favors corduroy pants. Would those pass muster?
ScotteeM Posted April 6, 2014 Posted April 6, 2014 What, I wonder, is "casually elegant attire"? Jeans and shorts are out, what is in? For example, my husband favors corduroy pants. Would those pass muster? I don't know what that means, either. I've seen a broad range of attire, from dressy to jeans. I think your husband will be just fine. Considering that some of their walk-ins probably come from folks disembarking the tour boats or waiting for them to load, they do allow for fairly casual attire.
Joe H Posted April 13, 2014 Posted April 13, 2014 We had dinner at Fiola Mare tonight and thought it was outstanding, perhaps the most spectacular room in D. C right now. When we left at 9:45 it was also jammed with at least 200 or more in the restaurant. We were told that the window tables get three turnovers on a weekend night and we believe it, based on how many we saw over the three hours we were there. Several dishes have not been mentioned in this thread which are noteworthy. Everybody in our group of four agreed that the single best dish was "Fiola Mare Oysters and Caviar" in a prosecco zabaglione. Gragnano spaghetti is also a Great dish along with "Under the Sea" which I slightly preferred to the seafood brodetto. Scallops, fresh head on shrimp-all of the seafood is exceptional. (Even extraordinarily exceptional for the Washington area. Fiola Mare is in league with the best in Senigallia including Uliassi.) There is also an outstanding chocolate dessert called "Marchesi" which is a tribute to Gualtiero Marchesi who Fabio worked for in his three Michelin star restaurant in Italy. The menu describes this as an "Amadei chocolate terrine." It is a superb dessert. We did not take notes nor photos. This was a wonderful experience that we look forward to returning to. Fiola Mare is both a special occasion restaurant and also, perhaps interestingly, a restaurant that many will go to and have several first and second courses (pastas and daily risotto are available in half portions) skipping the entree. Maestro of the sea-on the Georgetown waterfront. Thank you, Fabio. 2
crazeegirl Posted April 16, 2014 Posted April 16, 2014 agree with JoeH's comments. my favorite restaurant these days...whether it is lunch by the windows facing the waterfront or the bar. One thing I would nit pick is the consistency of "al dente"-ness of their pasta. I've experienced this time to time at fiola and again past weekend at fiola mare--it can be overdone past al dente. I did note to the bar staff, and certainly not deal breaker at all because the appetizers, pasta dishes and whole fish are still amazing, and I love the folks running this operation for their dedication and hard work, but at this caliber and price point, I wonder if they need to just focus on consistency. Fiola Mare feels like a staycaytion, especially at lunch with a champagne over looking the waterfront. 1
Joe H Posted April 28, 2014 Posted April 28, 2014 I don't think Fiola Mare is a must go restaurant for anyone in DC under the age of 35 -- who don't even know what the Washington Harbor is (they probably think it's in Oxon Hill). I am writing this from my heart. Yes, I am old but I am extremely fortunate-I have been almost everywhere in North America and Europe-mostly because of business. I am shocked at the reluctance of several to visit parts of the D. C. area. Please, we are incredibly fortunate: this is one of the most beautiful places on earth. Oxon Hill was mentioned. Five miles east is Fort Washington which very few Washingtonians have been to. I'd make the argument that this is one of the most spectacular perspectives of any; there is a reason it was built to overlook the Potomac and the entrance to Washington. Georgetown and the Georgetown waterfront: today are special. Sitting at Fiola Mare for over three hours and watching tourists from around the world outside our window line up for boat rides on the Potomac is a memory. We live here. It is just the other side of the Beltway. For many of those in line for the boats it is a plane ride; for some almost a day (sometimes a night) in the air to get here. And most will say we're worth it. My wife has wanted to do a boat ride on the Potomac. And I've resisted. Never mind that I was born on North Capitol street, in Bloomingdale (which has only been called that for a decade or so), or that she was born in P. G. Hospital. Boat rides on the Potomac are for tourists. Not for anyone that lives here. Certainly not for anyone who was born here. But I was wrong. The Potomac is beautiful at night. As American television shows rave about Bellagio and Seville and Vienna-Italian, Spanish and Austrian television raves about Washington and nighttime boat rides on the Potomac. I had a glass of wine one evening in the walled city, Soave, watching an Italian commentator talk about his "cruise" on the Potomac. I didn't understand a word he said but i was proud-it was my hometown he was talking about. Take advantage of living here: we are special. From the National Cathedral to the Library of Congress to the C & O Canal to, yes, Fort Washington. Don't shortsell going to Georgetown. Whether you are over or under 35. 9
Pool Boy Posted April 30, 2014 Posted April 30, 2014 Went here recently. I echo a lot of the comments -- beautiful space, very good (but a bit stiff and formal) service, extremely expensive, great view. Glad there is valet but I think there is parking garage space nearby too (not sure)? It was a little bit noisy and a nice day. There was a loud group of guys near us, but they were funny, so it all worked out.The food was really very good. I still think Palena (RIP) is (was) better, but that's just me. It will be a while before we head back here I think, mainly due to price. 1
TedE Posted April 30, 2014 Posted April 30, 2014 I admit, Fiola Mare is someplace I should be falling over myself to visit. Two things are keeping me away: 1) It is, as the kids say, hella expensive. We have a dining budget. FM does not fit that budget.2) It's in Georgetown. I do not like trekking across the city to visit Georgetown. Yes, it's a minor thing and kind of petty, but it's true. I would be most interested in their raw bar options, not necessarily a full dinner. Convince me that we need to get a sitter and go here on a beautiful spring day before the tourist apocalypse hits this summer. Otherwise I'm OK getting my seafood fix down the street at Eat the Rich. Never mind that I was born on North Capitol street, in Bloomingdale (which has only been called that for a decade or so) Joe, I know you are a bit of an elder statesman here on DR, but I didn't know you were that old . Ahem. 1
Joe H Posted May 1, 2014 Posted May 1, 2014 As I type this I wonder if they are going to put up the flood barriers which sit just outside of the window of Fiola Mare. Five and a half inches of rain in 48 hours is a lot. When we go back we will probably have two first courses one of which will be a Great dish, "Fiola Mare Oysters and Caviar" Zabaglione. It's $24 and worth every penny. We'll share a half dozen or so shellfish such as chocolate clams (18). My wife will get a full order of lobster ravioli (36) and I'll get a full order of spaghetti gragnano (28-a Great dish). We'll share the chocolate Marchesi (12) which is an ode to the three Michelin star Gualtiero marchesi that Fabio was at before London (before Maestro). This is about $115 or so + wine, tax and tip. Fuitti di Mare adds $55 and is probably a good reason alone for you to go: Fiola Mare Dinner Menu 4-30-14.pdf Economize on wine but not on anything I've mentioned. $175-250 or so "all in" is well worth the trip even if it's only crosstown or from Reston. Or from a walled town in Italy. (I noted above...) Addendum: before there was a Sibley hospital on MacArthur there was a Sibley hospital on North Capitol street. My parents also lived in River Terrace at the time. Rosslyn had a selection of pawn shops and Georgetown was only a step or two above. 1
Barbara Posted May 1, 2014 Posted May 1, 2014 As I type this I wonder if they are going to put up the flood barriers which sit just outside of the window of Fiola Mare. Five and a half inches of rain in 48 hours is a lot. Those barriers were put up yesterday, I believe. TedE: Thanks for linking to that site. I just love this stuff. The Washingtoniana Room at the MLK Library is full of old maps of the city before street names and numbers became standardized. I worked on the committee that created the Adams Morgan Heritage Trail (and, my name is on every one of those signs--in case anybody cares to look). 2
Joe H Posted May 1, 2014 Posted May 1, 2014 Those barriers were put up yesterday, I believe. TedE: Thanks for linking to that site. I just love this stuff. The Washingtoniana Room at the MLK Library is full of old maps of the city before street names and numbers became standardized. I worked on the committee that created the Adams Morgan Heritage Trail (and, my name is on every one of those signs--in case anybody cares to look) I wonder if people who live in these "new" neighborhoods such as Shaw, Blooomingdale and Barracks Row tend to stay in their own backyards as opposed to venturing out and experiencing other parts of D. C. and its area?
Tujague Posted May 1, 2014 Posted May 1, 2014 1) It is, as the kids say, hella expensive. We have a dining budget. FM does not fit that budget. 2) It's in Georgetown. I do not like trekking across the city to visit Georgetown. Yes, it's a minor thing and kind of petty, but it's true. I'll go further: I freaking HATE Georgetown, whether on foot or public transit. Whatever charm it had--or may still have--has long since been mitigated by the noxiousness of the human environment of entitled students, tourists, and need-to-be-seens who have no concept of two-way sidewalk traffic, politeness and civility, and shops that mirror the worst excesses of vulgar American consumerism. While I don't question Joe's paean to Fiola Mare and the glory of the waterfront, Georgetown triggers so much of my vitiriol that I do whatever I can to avoid it. And yes, I know many will find that petty, overwrought, too far-reaching, or absurd, and yes, I do know there are many lovely people and fine businesses there. But, irrational or not, it is a really hard area for some people to spend time in, period. I wonder if people who live in these "new" neighborhoods such as Shaw, Blooomingdale and Barracks Row tend to stay in their own backyards as opposed to venturing out and experiencing other parts of D. C. and its area? Really? You honestly think that other people are that parochial? Or just compared to you? If you have to ask that question, maybe you're the one who needs to get out more and meet the real people who live in these "new" neighborhoods.
Joe H Posted May 1, 2014 Posted May 1, 2014 I'll go further: I freaking HATE Georgetown, whether on foot or public transit. Whatever charm it had--or may still have--has long since been mitigated by the noxiousness of the human environment of entitled students, tourists, and need-to-be-seens who have no concept of two-way sidewalk traffic, politeness and civility, and shops that mirror the worst excesses of vulgar American consumerism. While I don't question Joe's paean to Fiola Mare and the glory of the waterfront, Georgetown triggers so much of my vitiriol that I do whatever I can to avoid it. And yes, I know many will find that petty, overwrought, too far-reaching, or absurd, and yes, I do know there are many lovely people and fine businesses there. But, irrational or not, it is a really hard area for some people to spend time in, period. Really? You honestly think that other people are that parochial? Or just compared to you? If you have to ask that question, maybe you're the one who needs to get out more and meet the real people who live in these "new" neighborhoods. I've edited this several times. I believe Lion's post below is very insightful.
lion Posted May 1, 2014 Posted May 1, 2014 Really? You honestly think that other people are that parochial? Or just compared to you? If you have to ask that question, maybe you're the one who needs to get out more and meet the real people who live in these "new" neighborhoods. Recently I was driving thru the city and some of the situation in Cleveland Park was rattling around in my mind crossing many of the local neighborhoods. I think those thoughts are probably better to discuss in another topic, but Joe's question is valid. We are at the tail end of part of a generational shift that is occurring, I believe, that is finally becoming more pronounced in the side effects. My contemporaries (generation x) and younger generations prefer to live close to where they work and are eschewing automobiles. People are staying more within 20 minute commuting or driving distance if possible.
Keithstg Posted May 1, 2014 Posted May 1, 2014 I'll go further: I freaking HATE Georgetown, whether on foot or public transit. Whatever charm it had--or may still have--has long since been mitigated by the noxiousness of the human environment of entitled students, tourists, and need-to-be-seens who have no concept of two-way sidewalk traffic, politeness and civility, and shops that mirror the worst excesses of vulgar American consumerism. While I don't question Joe's paean to Fiola Mare and the glory of the waterfront, Georgetown triggers so much of my vitiriol that I do whatever I can to avoid it. And yes, I know many will find that petty, overwrought, too far-reaching, or absurd, and yes, I do know there are many lovely people and fine businesses there. But, irrational or not, it is a really hard area for some people to spend time in, period. Really? You honestly think that other people are that parochial? Or just compared to you? If you have to ask that question, maybe you're the one who needs to get out more and meet the real people who live in these "new" neighborhoods. Eww. Perhaps read your signature re: snippy? Was going to write more re: parochialism but just doesn't seem worth it. 1
Tujague Posted May 1, 2014 Posted May 1, 2014 Snippy? Maybe so. But G'Town can be an extremely enervating place for many people or personality types. It's the part of town where I most frequently encounter the behaviors I hate the most and have been treated the most rudely. Some people may be able to be indifferent to this stuff or even thrive on it. But I can't, so I avoid it, and I don't apologize for describing HOW I experience it, even if that description is offensive or off-putting to some. I'm sure many feel the same way about Barracks Row, and other "new" neighborhoods. Lion's point about generational shifts/differences may well be valid. As a low-income gay boomer who works from home and is carless, I don't recognize that behavior in myself, really, but I can't speak for other generations (though I don't grant very high credence to broad generational generalizations). But I don't think it has to do that much with a reluctance to venture out or encounter new areas. For some, there are real financial issues, but for more I think it has to do with forming community and putting down roots. Sure, that can devolve into isolation and parochialism, but I think for most it's about creating a sense of home for themselves. I don't know why that should be something we need to bemoan.
DonRocks Posted May 1, 2014 Author Posted May 1, 2014 [FWIW, I just read through this afternoon's entire conversation for the first time, and don't see anything at all to moderate or delete. Was Tujague's post snippy? Eh, maybe a little bit, but nobody lost an eye over it. Keep on respecting (or at least trying to understand) each other's opinions, and we're all good. Cheers, Rocks] I also completely agree about the generational shift which has affected not just "neighborhoods," but also dining attitudes and habits as a whole. As to whether that's "better," "worse," or just "different," that's for each individual to decide. I'm also certain that I've witnessed remarkably rapid changes in DC's dining scene during the six years since the recession began (at the end of 2007). I can't think of any other six-year time slice in my lifetime that has displayed such dramatic change. I'm not old enough to remember the riots et al, but I suspect "not since WWII ended" is a phrase that applies somewhere, somehow.
Mark Slater Posted May 1, 2014 Posted May 1, 2014 I would be most interested in their raw bar options, not necessarily a full dinner. Convince me that we need to get a sitter and go here on a beautiful spring day before the tourist apocalypse hits this summer. Otherwise I'm OK getting my seafood fix down the street at Eat the Rich. The raw seafood platter we had for starters 2 weeks ago for dinner was sensational. Plenty of oysters, mussels, clams, shrimp, half a lobster, generously portioned and perfectly presented. You could order that at the beautiful bar at the front of the restaurant. 2
Joe H Posted May 2, 2014 Posted May 2, 2014 Snippy? Maybe so. But G'Town can be an extremely enervating place for many people or personality types. It's the part of town where I most frequently encounter the behaviors I hate the most and have been treated the most rudely. Some people may be able to be indifferent to this stuff or even thrive on it. But I can't, so I avoid it, and I don't apologize for describing HOW I experience it, even if that description is offensive or off-putting to some. I'm sure many feel the same way about Barracks Row, and other "new" neighborhoods.Lion's point about generational shifts/differences may well be valid. As a low-income gay boomer who works from home and is carless, I don't recognize that behavior in myself, really, but I can't speak for other generations (though I don't grant very high credence to broad generational generalizations). But I don't think it has to do that much with a reluctance to venture out or encounter new areas. For some, there are real financial issues, but for more I think it has to do with forming community and putting down roots. Sure, that can devolve into isolation and parochialism, but I think for most it's about creating a sense of home for themselves. I don't know why that should be something we need to bemoan. Tujague, while we may disagree on the Washington harbor, I really enjoy your expressive writing. You have a great deal of talent and are a real pleasure to read. The raw seafood platter we had for starters 2 weeks ago for dinner was sensational. Plenty of oysters, mussels, clams, shrimp, half a lobster, generously portioned and perfectly presented. You could order that at the beautiful bar at the front of the restaurant. "Fruitti di Mare" is $55 for 1-3 and worth every penny. From the menu: East & West Coast Oysters / Middleneck Clams / Jordan River Mussels / Maine Lobster/Head-On Prawns / Tuna Tartare / Jumbo Lump Crab / Jellyfish Salad
Tujague Posted May 2, 2014 Posted May 2, 2014 Tujague, while we may disagree on the Washington harbor, I really enjoy your expressive writing. You have a great deal of talent and are a real pleasure to read. Joe, I can say the same for you--your writing makes me want to eat at so many places, so even if I can't afford them, I can enjoy them vicariously through you. (And, BTW, I have more problem with the M St. strip than the Washington Harbor, which as you show, is more of a haven from the rest of what makes me crazy.)
Joe H Posted May 2, 2014 Posted May 2, 2014 Joe, I can say the same for you--your writing makes me want to eat at so many places, so even if I can't afford them, I can enjoy them vicariously through you. (And, BTW, I have more problem with the M St. strip than the Washington Harbor, which as you show, is more of a haven from the rest of what makes me crazy.) Thank you, Tujague. Love your avatar-looks like a best friend and a real character. I'll bet he's opinionated, too!
DonRocks Posted May 2, 2014 Author Posted May 2, 2014 Tujague, while we may disagree on the Washington harbor, I really enjoy your expressive writing. You have a great deal of talent and are a real pleasure to read. Joe, I can say the same for you--your writing makes me want to eat at so many places, so even if I can't afford them, I can enjoy them vicariously through you. (And, BTW, I have more problem with the M St. strip than the Washington Harbor, which as you show, is more of a haven from the rest of what makes me crazy.) Note also: people from Virginia can zip into Washington Harbour just as easily as they can Rosslyn, and can completely bypass the M Street corridor of Georgetown (I-66, Watergate, K Street - it can be less than five minutes from the Roosevelt Bridge). Directions 1
ScotteeM Posted May 3, 2014 Posted May 3, 2014 Note also: people from Virginia can zip into Washington Harbour just as easily as they can Rosslyn, and can completely bypass the M Street corridor of Georgetown (I-66, Watergate, K Street - it can be less than five minutes from the Roosevelt Bridge). Directions That's how we get there--it doesn't even seem like you're in Georgetown if you go that way. Usually quick, unless it's the night before the Nike Women's Half-Marathon, in which case it can take 15 minutes to get from the left turn onto K to the restaurant a few blocks away. It's still so much better than trying to navigate M Street.
ScotteeM Posted May 3, 2014 Posted May 3, 2014 "Fruitti di Mare" is $55 for 1-3 and worth every penny. From the menu: East & West Coast Oysters / Middleneck Clams / Jordan River Mussels / Maine Lobster/Head-On Prawns / Tuna Tartare / Jumbo Lump Crab / Jellyfish Salad We haven't tried that yet, but every time one passes our table we vow to try it soon. It should be noted that the price fluctuates with the market price of the ingredients, and may be more than $55 at times. The menu changes daily and is updated on the website ever few days, so best to check before you go, and understand that it may be a bit more expensive on any given night. Personally, I'd rather the price fluctuate than be artificially inflated to cover the high end.
Pool Boy Posted May 5, 2014 Posted May 5, 2014 [FWIW, I just read through this afternoon's entire conversation for the first time, and don't see anything at all to moderate or delete. Was Tujague's post snippy? Eh, maybe a little bit, but nobody lost an eye over it. Keep on respecting (or at least trying to understand) each other's opinions, and we're all good. Cheers, Rocks] I also completely agree about the generational shift which has affected not just "neighborhoods," but also dining attitudes and habits as a whole. As to whether that's "better," "worse," or just "different," that's for each individual to decide. I'm also certain that I've witnessed remarkably rapid changes in DC's dining scene during the six years since the recession began (at the end of 2007). I can't think of any other six-year time slice in my lifetime that has displayed such dramatic change. I'm not old enough to remember the riots et al, but I suspect "not since WWII ended" is a phrase that applies somewhere, somehow. You know, this makes me think of the trend of not being able to make reservations at places. Or that a lot of these new places do NOT take sound level in to account. Not everybody likes it to be loud as a harley in a garage. SRSLY. \endrant Carry on.
TedE Posted May 6, 2014 Posted May 6, 2014 "Fruitti di Mare" is $55 for 1-3 and worth every penny. From the menu: East & West Coast Oysters / Middleneck Clams / Jordan River Mussels / Maine Lobster/Head-On Prawns / Tuna Tartare / Jumbo Lump Crab / Jellyfish Salad OK, that sets the hook. An interesting and varied seafood tower has great gravitational force.
Joe H Posted May 6, 2014 Posted May 6, 2014 OK, that sets the hook. An interesting and varied seafood tower has great gravitational force. TedE, please seriously consider the "Fiola Mare Oysters and Caviar" in a prosecco zabaglione also. An incredible compliment to the Fruitti di Mare. An imaginative dish with texture and flavor that I have not had elsewhere. A Great dish.
Al the Pal Posted May 22, 2014 Posted May 22, 2014 We had a wonderful dinner last night at Fiola Mare. The service was very helpful and attentive although we sort of lost their attention a tiny bit once the restaurant filled up. No worries though we were happy. My husband had oysters (Wellfleet, I believe). He seem to enjoy them. Raw oysters make my skin crawl so I didn't try them. I had the jumbo lump crab salad. While somewhat expensive (for a salad--$24) it was worth it considering how much crab meat was there. The crab sits on roasted tomatoes with a cream topping. Really nice. My husband had a sword fish entree and ordered spinach on the side. He said it was good but not great. He thought the swordfish was a little tough. They offer the pastas in half portions so I had 1/2 portion of the smoked potato gnocchi and 1/2 portion of the gragnano spaghetti. I don't know if the chef was being especially generous last night, but the portions were huge. I ended up eating about 1/3 of my pastas. I really liked the gnocchi but realize it may not be everyone's liking as it smoked. Our server said it was slightly smoked, but I thought it had a strong smokey flavor (which I liked). The gragnano spaghetti was great. My husband ate half of it and loved it. Its like a very fresh clam sauce spaghetti. For me, the highlight was dessert. We had the marchesi (spelling?). It was spectacular. Really the best dessert I've had in recent memory. It was a chocolate square topped with pistachios and fresh mint. Just enough mint to make the dessert refreshing but not overpowering. if you like chocolate, you'll love this. We had coffee which I thought was the weakest part of the meal. I just wasn't crazy about it. Sort of strong. I think it was Illy. 1
astrid Posted May 28, 2014 Posted May 28, 2014 Went there recently to celebrate a special occasion and I agree with Al. It's definitely expensive, but the portions are reasonably large and makes it easier to keep to a budget. For relatively light eaters, the crab salad or a half order of pasta might be sufficient as entree. The oyster and caviar dish is wonderful. 1
Joe H Posted June 12, 2014 Posted June 12, 2014 Tom Sietsema's three star review in the upcoming Sunday Washington Post. Confirmation that this is the hottest restaurant in the Washington area right now. Extremely happy for Fabio, this is a great addition to D. C. with several dishes that would do justice to Senigallia let alone Georgetown. I understand that for prime times on Saturday reservations are now three weeks out or more for the window tables. For myself this is Maestro on the Potomac. Bravo, Fabio! 1
sheldman Posted June 17, 2014 Posted June 17, 2014 Wow, an excellent dinner tonight. As the menu is said to change often, all I will say in particular is that if you are offered a pasta dish with sea urchin, get it. Delicious. ("Bucatini "¢ Maya Prawns, Catalina Island Sea Urchins, Espelette"). All fishes and shellfishes were of very high quality. And the service (led by waiter "Antonio") was friendly, helpful and sophisticated. 1
Pat Posted August 21, 2014 Posted August 21, 2014 We went all out and had my birthday dinner at Fiola Mare, and the restaurant certainly delivered. My husband started with the burrata, while I had the lobster and crab salad. The seafood salad came in a generous portion, some of which he ate as well. My vocabulary for describing seafood isn't extensive, but I'll go with saying that the flavors were fresh and clean and paired well with looking out at water in the distance on a summer night. I went with the Spaghetti Chitarra and clams for my main course. I had thought of getting a half portion of pasta and something else as well but decided instead on a full order of spaghetti. As it was, I was pretty well stuffed after half of the full portion (which my husband happily stepped up to finish), so it's good I didn't order a third dish. He had the oil-poached cod, which I stole a bite of (though I didn't get any of the accompanying caviar and oysters ). I'll echo the rave above for the Marchesi dessert. That (along with the strip of chocolate mousse birthday cake they brought out) brought the meal to a fine ending. A word about the bread: fantastic. It had a crispy, slightly charred and smoky crust, and a soft crumb. We each had two pieces, and I'm glad they didn't offer us more, or I wouldn't have made it through the rest of the food. We mostly drank water, but I nursed a cocktail through the night as well: the Amalfi Coast (Grey Goose vodka and limoncello). I can't recall having limoncello in a cocktail before, but I don't drink cocktails that often. It was a refreshing, bracing summer night's drink. With the exception of a tiny glitch, service was excellent. Our server and the other staff took very good care of us. While my pool of experiences at the three restaurants the chef currently has is not vast, Fiola Mare is now my favorite. I found the lighting a little too dim, and that combination Dyson faucet and hand dryer is weird, but, otherwise, I loved the space. A dinner here is certainly a splurge, but it's a wonderful special occasion restaurant. Any place with the location and view this has is going to be expensive, but this actually feels worth it. 1
bettyjoan Posted September 6, 2014 Posted September 6, 2014 Jason and I celebrated 5 years of wedded bliss at Fiola Mare last night. It is a HUGE space - I mean, Fiola in Penn Quarter is not a small restaurant, but it feels so much more intimate by comparison. We got there early to have a cocktail at the (front) bar before our reservation; the drinks were lovely and service was great. I felt bad for the folks behind the bar when I heard a patron a few seats down complaining about the menu not having anything besides seafood. We ended up at a table near the kitchen, and we had nice views of the activity there and the rest of the main dining room - the only downside was that it was quite warm. When I made the reservation, I mentioned that we were celebrating an anniversary, and our server greeted us with a round of prosecco on the house. Such a nice touch. We started with a tempura-fried blowfish appetizer, and it was a really nice, light start to the meal. We asked for a recommendation for a bottle of wine, and we really enjoyed what we got (an Italian white that I now cannot recall). Next, we ordered half-portions of the smoked gnocchi and the bucatini - both were fantastic, and the delicious, crusty bread came in handy to sop up every last bit of the sauces. We then split the Adriatic Grand mixed grill - so much variety (calamari, branzino, dorade, langoustines, prawns, tuna, the list goes on...) and so much food! All of the items were cooked perfectly, and the simple preparation really allowed all of the individual flavors to come through. Yummy. For dessert, we decided to split the Tarta San Marcos, and Jason ordered the suggested Muscat pairing (I order a cappucino - I'm not normally a fan of dessert wines). When dessert arrived, they added on a chocolate/hazelnut dessert (once again, to congratulate us on our anniversary) and a Moscato d'Asti - the server said it would be fun to compare the Muscat that Jason ordered with the d'Asti. I'm so glad he brought it for us to try - I really enjoyed it! It was much crisper and cleaner than most dessert wines, and I can see myself ordering it in the future. Oh, and the Tarta? So. Freaking. GOOD. It was the perfect amount of sweetness, and it had wonderful textures. It was the best dessert I have had in a loooooong time. Clearly, Fiola Mare is spendy, but it is a wonderful place to celebrate a special occasion. And for someone who loves seafood as much as I do, it's a chance to get really high-quality products prepared with respect. We hope to return! 4
DPop Posted October 3, 2014 Posted October 3, 2014 I see it's no longer on the menu, but if next time you visit Fiola Mare they have the Gnocchi (Foie Gras Reduction, Chanterelles, Shaved Black Truffles), ignore the preposterous price tag ($50!) and treat yourself to one of the better pasta dishes you will ever eat. Based on the description I was worried that it was going to be a bit too much of a good thing(s), but Fabio pulls this dish off with finesse and grace. 4
outsideshot Posted February 18, 2015 Posted February 18, 2015 We went on Feb 15 to celebrate a birthday and the Valentines Day menu was still offered. That menu was 5 courses for $125. Also offered was 4 courses from a limited regular menu selection for $100. We opted for the 4 course and they allowed us to select items from the Valentines Day menu as options. Simply Incredible! Tuna carpaccio and Burrata apps were sublime. Lobster ravioli and the Tagliatelle pastas were full of lobster and excellent second courses. An imaginative Dover Sole presentation and the seared scallops were the mains, and although relatively small portions, they were appropriate for a 4 course dinner. Finished with 2 of the classic desserts, the Marchesi (chocolate, mint, pistachios) and the Bombolini (basket of donuts with butterscoth dipping and ice cream). Drinks and wine were equal to the meal. 2
lotus125 Posted March 13, 2015 Posted March 13, 2015 Fiola Mare hasn't gotten a lot of attention on this Board, so I just wanted to put in a quick post. I've had a number of recent dinners here that were very good. Strong appetizers (e.g., prosciutto made with swordfish, and clever preparations of burrata). Excellent pastas. Very well done simple grilled fish. Good desserts and cocktail program. I also appreciate that they change their menu often. It's certainly not cheap, but it is putting out very good food. 2
bettyjoan Posted May 27, 2015 Posted May 27, 2015 My folks were in town for the long weekend, and mom requested dinner at Fiola Mare - we dined at Fiola during one of their previous visits, and it was a spectacular experience all around. So, since we are all seafood lovers, it seemed like the obvious choice. Unfortunately, while the food was delicious, the service and the overall experience fell flat. Highlights food-wise were the salmon crudo, the pastas (we had lobster ravioli, bucatini with prawn and sea urchin, and rigatoni with braised rabbit), and the grilled branzino. The spring garden cocktail and the lentil salad side were also really good. All of the fish, as usual, was cooked impeccably. The service issues seemed to start right when we walked in. We had barely sat down before one sommelier asked us if we had questions about the wine list, and then once we had ordered our first round of drinks, a different sommelier came over and asked again if we had any questions about the wine list. It felt a bit smothering. Then, the server must have heard my father incorrectly when he ordered his rigatoni, because the pastas came out and he was presented with the bucatini. We let him know, and he said to enjoy the bucatini and an order of the rigatoni would be out shortly...but then everyone else at the table was done with their pastas, and there was no rigatoni to be found. It really took an inordinately long time for the correct dish to appear - in fact, we were just about to tell the server not to bother. It just seemed very clunky that a mistake like that wouldn't be corrected more quickly. Of course, we did not pay for the incorrect pasta order, and the server gave us a gratis refill on our wine while we were waiting. Very nice gestures, and appreciated, but it was uncomfortable for my dad to eat his pasta when we were all done and our plates were cleared. The pacing overall seemed to fall on the slower side of leisurely. We got a few desserts (some we ordered, and others were just brought), and my favorite was the milk chocolate panna cotta - delicious and rich-tasting, without being super heavy. My cappucino was also lovely. The other service issue that my parents brought up was that Chef and his wife were circulating through the restaurant throughout the night, but they weren't stopping at every table. They noticed that a few tables seemed to get a lot of extra attention, and others got none. I don't think my mom and dad particularly wanted a visit, but they definitely were turned off by the disparate treatment. At the end of the meal, mom and dad said that they'd go back to Fiola over Fiola Mare - I tend to agree.
Pat Posted May 27, 2015 Posted May 27, 2015 The other service issue that my parents brought up was that Chef and his wife were circulating through the restaurant throughout the night, but they weren't stopping at every table. They noticed that a few tables seemed to get a lot of extra attention, and others got none. I don't think my mom and dad particularly wanted a visit, but they definitely were turned off by the disparate treatment. I'm sorry you had the service issues, but this particular thing I have encountered and I find it very off-putting. It's not that hard to smile at the people at a table and say, "Thank you for dining with us tonight." When you're stopping at tables and ignoring other ones you are passing by in their vicinity, it leaves a bad taste, so to speak. Just an acknowledgment that you exist goes a long way to making things more pleasant. 2
Josh Posted November 4, 2015 Posted November 4, 2015 We visited Fiola Mare for my wife's birthday a couple of weeks ago. Work/home have been very busy, and I never got around to posting about it. In a nutshell: It was very good, but not worth the price nor the top billing. I have read a good number of folks extolling the virtues of Fiola Mare as a "special occasion" place, including Mr. Sietsema over and over again in his chats. The prices at Fiola Mare certainly push it out of the regularly accessible category, so in that respect, I guess it fits the description. But from the absolute first moment we walked into the restaurant, I could tell it was not what I envisioned. The entry-way is tiny and crowded, and on that particular night was quite chaotic. After several rounds of evasive maneuvers to avoid patrons and employees coming and going, I had to flag down an employee just to try and check in. After a brief check of the computer, we were told our table was not ready yet, and that he could not give a time estimate for when it might be. Stellar. This was not followed by a "Please allow me to bring you to our lounge where you can enjoy a cocktail while you wait," but rather a "I'll come find you when it's ready." We pushed through a throng of folks also waiting for their tables to the chock-full bar and enjoyed 2 very nice cocktails (Vieux Carre for me, and a "Foreign Policy" for the wife). I guess I was lucky in getting the sole bartender's attention early, because I heard 2 different groups loudly complaining that they had been waiting 15 minutes for their tab. Happily, our table opened up in about 15 minutes, which wasn't so bad as we got some good "people watching" in while sipping our drinks. Shockingly for a restaurant of this caliber, I was told my bar tab could not be transferred. My wife graciously held our drinks (and her purse) as I flagged down the bartender and settled up. The host stood by idly the entire time. No offer to carry the drinks to our table despite seeing the birthday lady trying to avoid being jostled while holding 2 drinks and a purse. Stellar again. Thankfully, once we got to our table, the service was absolutely impeccable. The seafood tower for 1-3 was $80 (as opposed to earlier reports of $55), but was the most delicious thing we had...not to be missed. The marinated octopus was a crowd favorite. I had the oil poached halibut (though the fish was substituted with something else that I can't remember) with "Venetian spices" and kabocha squash espuma. Perhaps I should've put 2 and 2 together given the season, but I was not pleased to find that I essentially ordered the Pumpkin Spice Latte of seafood dishes. The fish was perfectly cooked, but much too sweet for my tastes. Autumn is such a lovely time of year, but I wish the food industry didn't equate Fall with sweetly spiced dishes. Anyway, as I said, my mistake in ordering. My wife's pasta was nice, topped with a perfect red king prawn, though she and I both agreed that (apart from the prawn), the pasta and sauce were in the same league as Osteria Morini. (That is not a knock at all, but there is a significant price differential between the two.) Dessert was dessert (I'm not a sweets person), but my wife raved about the doughnuts. She wisely asked the "Autumn Spice" gelato (ARGH!) be substituted out for vanilla. So in the end: rough start ultimately offset by gracious service the rest of the evening. Food was very good, but taken as a whole, I would not head back for a "special occasion." If I'm going to throw down the gauntlet here, I suppose I should define places that I would refer to as "special occasion" worthy: Eleven Madison Park, Le Bernadin, Per Se (though that is more "special special occasion" worthy, and was more of a curiosity than anything else), Omakase at Sushi Taro, Komi, and Rogue 24. We were treated well and made to feel comfortable from moment one at each of those places. 7
hopsing Posted November 4, 2015 Posted November 4, 2015 Hmmm. I was thinking of going their for my birthday in January since I saw in the Post Dining Guide they served sea bream (dorade). I will now rethink my decision.
Genevieve Posted November 4, 2015 Posted November 4, 2015 We're going for an occasion this weekend - had a lovely time there last year with very good service and food. Will report back. 2
cocobinga Posted November 4, 2015 Posted November 4, 2015 I dined here late on a Sunday night recently and was treated like royalty. I was comped at least one dish and two glasses of wine. I would highly recommend the following dishes: FIOLA MARE OYSTERS & CAVIAR - huge flavor in a champagne flute with an impossibly light prosecco froth adorning several briny oysters. The thin wafer with caviar was a pretty generous serving. Annnnnnd I don't see anything else on the current menu that I had that night. The pasta dishes are always a standout especially anything with nduja in it. I had a truffled salmon tartare with matsutake mushrooms that was amazing as well. 2
jm chen Posted November 5, 2015 Posted November 5, 2015 We've gone a few times for special occasions, and it is a knockout space with incredibly fresh seafood. I also find it breathtakingly expensive, and the service sometimes feels more condescending than welcoming. Other than the bar lunch special, which is an excellent deal, I'd honestly rather go to Blacksalt.
Josh Posted November 5, 2015 Posted November 5, 2015 Hmmm. I was thinking of going their for my birthday in January since I saw in the Post Dining Guide they served sea bream (dorade). I will now rethink my decision. I certainly wouldn't turn anyone away from the place! I just think I had the wrong impression of what sort of experience it was going to be. I dined here late on a Sunday night recently and was treated like royalty. I was comped at least one dish and two glasses of wine. I would highly recommend the following dishes: Goodness, I would've loved to have had one of our 1.5 bottles of wine for free...
ScotteeM Posted November 5, 2015 Posted November 5, 2015 We have reservations at Fiola Mare for this Saturday at 5:30, after which I will write a report on that dinner and previous ones we've had there (we eat there about 10 times a year). But after reading JoshNE's comments carefully several times, I have concluded that he has some very legitimate concerns that deserve attention from management. That entryway is a real bottleneck when things get busy, and I think that the hosts (there are usually 3-5 of them) could come up with a strategy to control it. Folks don't have the sense to move aside and let others pass, or to not block doorways, so they need polite direction to get out of the way. Maybe those who are waiting for tables could be guided or escorted to the back bar, which is usually less crowded than the one up front. And certainly, I don't understand why a bar tab cannot be added to a table tab. 3
JBag57 Posted November 5, 2015 Posted November 5, 2015 I am sure that I am stating the obvious, but I have concluded, from the places I have been (but not Fiola Mare), that the non-availability of rolling over a bar tab to a table tab has to do with the establishment not figuring out a way to apportion tips between the pre-meal drink service and the meal service. Like you guys, I feel they should figure this out, and not leave the problem in the hands of their patrons. 1
The Hersch Posted November 6, 2015 Posted November 6, 2015 I dined here late on a Sunday night recently and was treated like royalty. I was comped at least one dish and two glasses of wine. I would highly recommend the following dishes: FIOLA MARE OYSTERS & CAVIAR - huge flavor in a champagne flute with an impossibly light prosecco froth adorning several briny oysters. The thin wafer with caviar was a pretty generous serving. Annnnnnd I don't see anything else on the current menu that I had that night. The pasta dishes are always a standout especially anything with nduja in it. I had a truffled salmon tartare with matsutake mushrooms that was amazing as well. I had the oysters and caviar dish you mention, and though my party was hardly treated like royalty, the dish itself was the best thing I tasted there, and easily ranks as one of the best dishes I've had this year. 1
B.A.R. Posted November 6, 2015 Posted November 6, 2015 And certainly, I don't understand why a bar tab cannot be added to a table tab. As someone who is in the business, this is born of tunnel vision restaurant policy rather than practicality. A check can be transferred from server to server, even if they are working in different revenue centers (ie: BAR -> RESTAURANT). I hate this with a passion and should never occur at a restaurant of this caliber. ETA - This may also be just one rogue bartender and not the policy of Fiola Mare as a whole. 3
Josh Posted November 6, 2015 Posted November 6, 2015 As someone who is in the business, this is born of tunnel vision restaurant policy rather than practicality. A check can be transferred from server to server, even if they are working in different revenue centers (ie: BAR -> RESTAURANT). I hate this with a passion and should never occur at a restaurant of this caliber. ETA - This may also be just one rogue bartender and not the policy of Fiola Mare as a whole. It was actually the host who refused the transfer. When he said the table was ready, we began to follow him and I asked the tab to be transferred. He stopped and said we had to settle at the bar before going...
DonRocks Posted February 23, 2016 Author Posted February 23, 2016 I find the list odd, especially for Todd. He's always been a great advocated of ethnic and downscale, and deeply distrustful -- even disdainful -- of formality. And suddenly Fiola Mare, a complete bastion of establishment eating is tops and Plume, which has historically been presented as underperforming in the kitchen and being a bit stiff on the floor is #6, (just a head of Bad Saint which is much more Klassic Kliman). Speaking of establishment bastions, is it me, or did Bistro Bis kind of come out of nowhere? And how about the return of the Inn at Little Washington? Interesting that Fiola Mare and Casa Luca make the top 10, but Fiola is absent. And, just to be cranky, I'd say that Little Serow and Central Michel Richard, both fine, seem vastly overrated to me based on recent experiences and Proof is more than a little tired. This - above - is what puzzles me. I've eaten in the majority of the places in that list and my overwhelming sentiment after eating at Fiola Mara was - 'Why did I just spend that much money for that meal?' Got off to a bad start when the sommelier tried to steer me to a $500 bottle on an ordinary Wednesday night. Politely asked about a $70 bottle to steer her back. She returned to a $450 bottle for her next recommendation. I inquired about another sub $100 bottle. She came back immediately with a $600 bottle. Sorry - that's not good service - that's running a racket. Food was good, but not great. At the end of the night, I shelled out as much for a meal there as at Le Bernadin. I've never described anything at the latter as good, not great. Ok - diatribe over - I'm one post closer to seeing Don's list. zgast, am I reading this correctly? 1) You were offered a $500 bottle. 2) You asked about a $70 bottle to establish how much you wanted to spend. 3) You were directed to a $450 bottle. 4) You asked about a sub-$100 bottle to solidify how much you wanted to spend. 5) You were directed to a $600 bottle? Can you give some more detail? This is as egregious of an upsell as anything I've heard about since I've been running this website. According to their website, Fiola Mare has fully four people who can wear the sommelier tastevin - was it one of these? Are there any other extenuating circumstances we should know about? This is something Fabio and Maria will probably want to know about, and I suspect it will get back to them, so as much detail as you can provide would be very useful to them. Only once in my life have I been upsold on wine this ruthlessly (at Le Paradou, with their predatory sommelier Nicolas Rouet, and I have plenty of credible witnesses to back up my story on this one). I've always found that if you point to a wine at a certain price, that's an unwritten "code" to focus the conversation on wines at that price range, and no good sommelier would ever violate that protocol unless there was a reason for it. Is there anything else you can think of? Fiola Mare's wine list is expensive as hell, but customers ordering bottles on a budget have numerous options in the sub-$60 range, and if Fiola Mare puts their seal of approval on these less-expensive wines by having them on their list, that should (by definition, and in theory) mean that they're decent bottles - yes, probably much more expensive than at the retail level, but still, screened by their wine professionals at least for drinkability if not quality. FiolaMareWineList2016-Feb-17.pdf 2
Ericandblueboy Posted February 23, 2016 Posted February 23, 2016 Once upon a time, Fiola Mare had the best brunch deal. 3 courses plus all you can drink brunch cocktails for $48. Now I see $48 only covers 3 courses, booze is sold separately.
zgast Posted February 23, 2016 Posted February 23, 2016 zgast, am I reading this correctly? 1) You were offered a $500 bottle. 2) You asked about a $70 bottle to establish how much you wanted to spend. 3) You were directed to a $450 bottle. 4) You asked about a sub-$100 bottle to solidify how much you wanted to spend. 5) You were directed to a $600 bottle? Can you give some more detail? This is as egregious of an upsell as anything I've heard about since I've been running this website. According to their website, Fiola Mare has fully four people who can wear the sommelier tastevin - was it one of these? Are there any other extenuating circumstances we should know about? This is something Fabio and Maria will probably want to know about, and I suspect it will get back to them, so as much detail as you can provide would be very useful to them. Only once in my life have I been upsold on wine this ruthlessly (at Le Paradou, with their predatory sommelier Nicolas Rouet, and I have plenty of credible witnesses to back up my story on this one). I've always found that if you point to a wine at a certain price, that's an unwritten "code" to focus the conversation on wines at that price range, and no good sommelier would ever violate that protocol unless there was a reason for it. Is there anything else you can think of? Fiola Mare's wine list is expensive as hell, but customers ordering bottles on a budget have numerous options in the sub-$60 range, and if Fiola Mare puts their seal of approval on these less-expensive wines by having them on their list, that should (by definition, and in theory) mean that they're decent bottles - yes, probably much more expensive than at the retail level, but still, screened by their wine professionals at least for drinkability if not quality. FiolaMareWineList2016-Feb-17.pdf Yes - you got all those facts correct. The sommelier was a woman, but beyond that I couldn't tell you much more - it was last year. Unfortunately, my only witness was my wife. We were just headed out for our weekly date night, which would make it a Wednesday. I will say that the place was quite packed and most looked like expense account meals or big day celebrations. Perhaps we were mistaken for one of those, but I truly felt like I was following standard protocol for signaling my price point. 2
ScotteeM Posted February 23, 2016 Posted February 23, 2016 Zgast, I don't question the veracity of your description of your experience. It is certainly unfortunate and definitely off-putting. This would have been a good time to get the name of the staff member who was doing this and comment to management--or better, ask for one of the managers to help you. Did you say to the staff member who was taking your order that you wanted to spend up to $XX, or did you just point to a bottle and ask about it? Either way, there's a huge difference between $70 and $450. My husband and I eat at Fiola Mare about 10 times per year, and we've never been upsold on wine. Not once. And we do not select expensive wines to drink there--we try to keep the price under $50-$60. I see that they have recently changed the wine list and the prices are higher than they used to be. That being said, this past Saturday, we ordered and were served a $35 bottle of wine. When we finished that asked for a second bottle, we were informed that they had no more of that wine, but could offer us one of the same style and price point, which we accepted. The wine they served us was $45. We don't consider that upselling.
lotus125 Posted February 23, 2016 Posted February 23, 2016 I'm a huge fan of Fiola Mare's food and beverage. (Though I acknowledge that they occasionally fail. The one time that I had to take an out-of-town foodie to dinner on a Monday, when most places are closed, I had my worst Fiola Mare meal). But the place is extremely pricey and often tone deaf about that fact. Egregious upselling is terrible wine service. But what strikes me the most about this story is that even after zgast redirected the somm, she did it again! Since I assume the wine list was open, and the price difference was obvious, the somm surely could not have been trying to pull one over. It was just knuckleheaded, bad service. At an early meal at Fiola (the original), I had a waiter take away the list and then upsell; much more annoying. In some sense I'm more bothered when the somm drifts up by 30%; a bit hard to call it an error but leaves me wondering what the motive was. The somm here drifted up 500%; that's almost funny. I recently ordered a half-portion of a pasta at Fiola Mare that is $36 for a full portion. When the check came, the half-order was $32. I, and the waiter initially, assumed it was an error. Half orders are marked up slightly, but not from $18 to $32. The waiter returned and explained that the half order includes the full amount of langoustine that is normally served in the dish (only one langoustine--itself odd in an entrée), and it is therefore only $4 less. This shows the tone problem. Why allow a half order of that dish? Why suggest so clearly that you value the rest of the dish at only around $8? And once the customer (and waiter) flagged this as presumably a mistake, why not just write down the dish to $22 or $24 and know for next time? 9
zgast Posted February 24, 2016 Posted February 24, 2016 Zgast, I don't question the veracity of your description of your experience. It is certainly unfortunate and definitely off-putting. This would have been a good time to get the name of the staff member who was doing this and comment to management--or better, ask for one of the managers to help you. Did you say to the staff member who was taking your order that you wanted to spend up to $XX, or did you just point to a bottle and ask about it? Either way, there's a huge difference between $70 and $450. My husband and I eat at Fiola Mare about 10 times per year, and we've never been upsold on wine. Not once. And we do not select expensive wines to drink there--we try to keep the price under $50-$60. I see that they have recently changed the wine list and the prices are higher than they used to be. That being said, this past Saturday, we ordered and were served a $35 bottle of wine. When we finished that asked for a second bottle, we were informed that they had no more of that wine, but could offer us one of the same style and price point, which we accepted. The wine they served us was $45. We don't consider that upselling. I didn't say explicitly that I was only looking to spend $60-$80 on the wine. I've never had to do that - my understanding of the process is that the sommelier's responsibility is to read your cues on price - particularly when you are ordering for a table of guests. I also don't want to seem like I'm here to bash Fiola Mare. They made us a good meal with one glaring service error. Based on my experience, I probably would try other places again first as they're at a price point that isn't forgiving of errors, but that doesn't mean that Fiola Mare doesn't usually fire on all cylinders. It seems like others have had very good experiences there. 3
genericeric Posted August 3, 2016 Posted August 3, 2016 7pm start times for shows at the Kennedy Center are convenient for getting home at a decent time on a weeknight, but less convenient for figuring out dinner. I'm usually not in the mood for dinner at 5, so end up having a few cocktails prior and napping towards the end of the first act (and last night's show was nap-worthy, but that's off topic). Fiola Mare met the requisite criteria for us last night (parking, location, open at 445, etc) so we wandered into the bar shortly before 5, not knowing they have a happy hour from 4-5:30. Daily beer selection (Peroni last night) is $4, wines by the glass (one daily red and white) and select cocktails are $10, with 'nibbles' for $8. We selected the happy hour cheese 'plate' which was a single selection of cheese but was a good portion, and then split an order of the lobster ravioli from the main menu (this is one of a selection of items available all day at the bar). I'd not had this ravioli before, but splitting it was perfect - I have a pretty healthy appetite but not sure I could have taken an entire order of this on my own. It was also a nice touch that they split this for us in the kitchen, which you don't often see when ordering from the bar. Only quibble was that they didn't seem to crank up the a/c in the rest of the restaurant until they fully opened at 5. I can see why, but with the glass ceiling and large windows in the bar area, it was very warm in there when we arrived. Will definitely be adding this to the very short list for pre-theatre in the future. 2
DonRocks Posted August 3, 2016 Author Posted August 3, 2016 3 hours ago, genericeric said: 7pm start times for shows at the Kennedy Center are convenient for getting home at a decent time on a weeknight, but less convenient for figuring out dinner. I'm usually not in the mood for dinner at 5, so end up having a few cocktails prior and napping towards the end of the first act (and last night's show was nap-worthy, but that's off topic). It isn't off-topic here.
reedm Posted October 10, 2016 Posted October 10, 2016 On 2/23/2016 at 9:05 AM, Ericandblueboy said: Once upon a time, Fiola Mare had the best brunch deal. 3 courses plus all you can drink brunch cocktails for $48. Now I see $48 only covers 3 courses, booze is sold separately. We joined friends for brunch there yesterday, and the $45 brunch offer now includes one house cocktail/mocktail, a pastry basket, an antipasti, a main, and a dessert. We added tea and coffee following our meal, and the price for 6 (before tip) was about $330. Considering one could quite easily spend that amount on two people for dinner there, this must be one of the best values in the area. The service, atmosphere, food, and drink were outstanding. I'll spare everyone a description of every dish, and I'll simply say the pasta dish I had featuring spaghetti, king crab, san marzano tomatoes, and controne chiles was one of the best pasta dishes I've ever had. Additionally, the bombolini were a huge hit, and there was not a drop left of the accompanying maple toffee sauce. We all left looking forward to a return visit. 4
Ericandblueboy Posted October 16, 2016 Posted October 16, 2016 Venetian crudo - sounds fancy, but the kids almost threw up. My fault for shoving raw seafood down their throats. Shrimp Potacchio - Marche version of shrimp and grits, but the shrimps were perfectly cooked. The kids gladly shoved these down their throats. Rigatoni Carbonara - perfectly cooked pasta according to my 6 y.o. - she got that right. Sitting outside with a view of water and good food - can't ask for more in DC. And the service was excellent. Too bad I don't think they do reservation on Open Table anymore. 3
reedm Posted October 16, 2016 Posted October 16, 2016 10 hours ago, Ericandblueboy said: Too bad I don't think they do reservation on Open Table anymore. They've switched to Reserve, but you can also call or email. FWIW, I've found that Fiola Mare and Fiola to be very responsive and accommodating when I I made reservations via email. 1
Genevieve Posted October 24, 2016 Posted October 24, 2016 On 10/16/2016 at 9:02 AM, reedm said: They've switched to Reserve, but you can also call or email. FWIW, I've found that Fiola Mare and Fiola to be very responsive and accommodating when I I made reservations via email. What is Reserve? (It's hard to google a generic name like that.) Thanks.
Ericandblueboy Posted October 24, 2016 Posted October 24, 2016 1 hour ago, Genevieve said: What is Reserve? (It's hard to google a generic name like that.) Thanks. It's on their website. So you can make a reservation via their own website.
reedm Posted October 25, 2016 Posted October 25, 2016 7 hours ago, Genevieve said: What is Reserve? (It's hard to google a generic name like that.) Thanks. It's also a reservation system that offers a guaranteed reservation, but at a premium. I've never used that feature, and I don't imagine I ever will. I recommend you email them--that may allow you to forego the need to hold a table with a credit card.
Keithstg Posted October 25, 2016 Posted October 25, 2016 14 hours ago, reedm said: It's also a reservation system that offers a guaranteed reservation, but at a premium. I've never used that feature, and I don't imagine I ever will. I recommend you email them--that may allow you to forego the need to hold a table with a credit card. Reserve gives you the option of paying a premium to secure a reservation, but it isn't required. I've used reserve in New York, Boston and Washington without paying a premium for any reservation. Did pay the meal through my card on file with reserve though. In that respect its not much different than OpenTable's pay service now.
reedm Posted October 25, 2016 Posted October 25, 2016 1 hour ago, Bart said: What does "paying a premium" mean in dollars? I had read restaurants could use a feature that would allow diners to "bid" for popular dates/times, but I'm not sure if it is being used here. The linked article is several months old, but this quote is from Reserve's currently posted terms of service: Optional Bid. If a reservation you request is in high demand, you may be given the option to offer to pay the Restaurant a certain percentage (between 10% and 100%) over its standard menu prices in order to increase the chances of securing your requested reservation (an “Optional Bid”). If a Restaurant accepts your Optional Bid and confirms your reservation request, you agree to pay (through the Services) the percentage over the Restaurant’s standard menu prices that you selected as your Optional Bid at the end of your meal, which will be based on the subtotal amount of your bill at the Restaurant. https://www.washingtonpost.com/lifestyle/food/why-your-next-hot-restaurant-reservation-may-come-with-a-price/2016/04/04/c7919d86-d5bb-11e5-9823-02b905009f99_story.html
Keithstg Posted October 26, 2016 Posted October 26, 2016 45 minutes ago, reedm said: I had read restaurants could use a feature that would allow diners to "bid" for popular dates/times, but I'm not sure if it is being used here. The linked article is several months old, but this quote is from Reserve's currently posted terms of service: Optional Bid. If a reservation you request is in high demand, you may be given the option to offer to pay the Restaurant a certain percentage (between 10% and 100%) over its standard menu prices in order to increase the chances of securing your requested reservation (an “Optional Bid”). If a Restaurant accepts your Optional Bid and confirms your reservation request, you agree to pay (through the Services) the percentage over the Restaurant’s standard menu prices that you selected as your Optional Bid at the end of your meal, which will be based on the subtotal amount of your bill at the Restaurant. https://www.washingtonpost.com/lifestyle/food/why-your-next-hot-restaurant-reservation-may-come-with-a-price/2016/04/04/c7919d86-d5bb-11e5-9823-02b905009f99_story.html That is correct. There is a world of difference between having the option of paying a premium to obtain a reservation and needing to pay a premium for a reservation, however. Having actually used the app in question I can confirm that there is no need to pay a premium. In fact, I was always a little fuzzy on how that would work. Currently you have the option of selecting a percentage above menu pricing that you are willing to pay. What was unclear to me is how this works - just for food, or for wine as well? Who knows. Anyway, reserve operates as kind of a middle ground between open table and Resy. I'm a fan.
Bart Posted October 26, 2016 Posted October 26, 2016 1 hour ago, reedm said: Optional Bid. If a reservation you request is in high demand, you may be given the option to offer to pay the Restaurant a certain percentage (between 10% and 100%) over its standard menu prices in order to increase the chances of securing your requested reservation (an “Optional Bid”). If a Restaurant accepts your Optional Bid and confirms your reservation request, you agree to pay (through the Services) the percentage over the Restaurant’s standard menu prices that you selected as your Optional Bid at the end of your meal, which will be based on the subtotal amount of your bill at the Restaurant. This really rubs me the wrong way on principle. So for the privilege of eating here on a Saturday night, I only have to pay 100% more than the menu prices?!!? I suppose I should feel lucky that they capped it at a 100% price increase, although I'm sure they'll bump it up to 200% or 300% for big events like the inauguration
DonRocks Posted October 26, 2016 Author Posted October 26, 2016 1 hour ago, Keithstg said: That is correct. There is a world of difference between having the option of paying a premium to obtain a reservation and needing to pay a premium for a reservation, however. 40 minutes ago, Bart said: This really rubs me the wrong way on principle. So for the privilege of eating here on a Saturday night, I only have to pay 100% more than the menu prices?!!? I suppose I should feel lucky that they capped it at a 100% price increase, although I'm sure they'll bump it up to 200% or 300% for big events like the inauguration Like it or not, unfortunately, this is capitalism at work, and is no different than someone getting a "Fast Pass" at Six Flags to avoid waiting in line for roller coasters, or using EZ-Pass to get on the Express Lanes, or paying triple the cost of coach to fly first class. These programs are met with criticism 100% of the time, and then the criticism dies down after awhile. I've never seen it not happen like this, and this appears to be no exception (at least for Part 1 of 2). People with money will always be able to buy their way into luxury, and that's just the way things are around here. That's why wealthy people in particular *hate* the DMV/MVA - because you can't buy your way out of waiting in line! Or, at least, that's the way it used to be. 2
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