Fiola Restaurant

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601 Pennsylvania Avenue, NW
Washington, DC 20004
Enter at 678 Indiana Ave. - Map



Continuous Service

Lunch: Mon – Fri 11:30am - 2:30pm

Happy Hour: Mon – Fri 4:00-7:00pm

Mon – Thur 5:00pm – 10:00pm
Fri – Sat 5:00pm – 10:30pm
Sun: 5:00pm - 9:00pm 

Valet Parking Available at Dinner

Website by Redmon Group Inc.


A steward of culinary elegance and luxury, offering a refined menu inspired by the regional cuisines of Italy and a nationally recognized wine program. Centrally located between the White House and the Capitol, Fiola is a destination for politicos, diplomats, and savvy diners with an appreciation for sophisticated food and ambiance.

Our Team

Fabio & Maria Trabocchi

Fabio and Maria Trabocchi

The pedigree of the Nation Capital’s most dynamic culinary couple comes to life every day on the tableau trio of Fiola, Casa Luca and Fiola Mare—each in their own way a delectable canvas that bears witness to the passion, talent, and business savvy of Maria and Fabio Trabocchi.

A contradiction in pasts—Fabio, the son of poor farmers in the Le Marche area of central Italy along the Adriatic Sea, and Maria, the lone daughter among five sons of Spanish diplomat parents—nonetheless, the natural immigrants to the U.S. have always shared a very strong common bond in their appreciation of family and work ethic. This deeply-rooted respect for hard work and family tradition forms the moral and cultural foundation of their exemplary American success-story lives.

In a world-class Washington DC market of politicians, heads of State, and global dignitaries-- all three of their currently owned, designed, and operated culinary spaces stand out, set the bar remarkably high, and raise it regularly with unmatched guest satisfaction and superlative reviews and ratings.  It is testament to a dolce duet--Fabio’s expertise and uncompromising perfection in the kitchen paired with Maria’s natural style, beauty, and grace in the dining room.

Incredibly complementary in their difference, Fabio and Maria are the ideal tandem. Their hands-on approach, never-ending attention to detail, and an eternal love for what they do and where they came from--has become the Trabocchi trademark.  It serves them, their guests, their family, and their business very well.  While they rule out nothing for the future, for the moment they are focused on where they are, grateful for what they have, and devoted to making it all the best it can be.

Ed Scarpone, Executive Chef

Ed Scarpone

Chef Ed joins Fabio Trabocchi Restaurants from DBGB in Washington D.C., where he was hand-selected by Daniel Boulud to be the opening chef. Chef Ed came up through the Dinex Group in New York City, where he started as Chef de Tournant at db Bistro, and then was promoted to Sous Chef at the Michelin-starred Cafe Boulud, before coming to Washington.

Prior to his Dinex career, Chef Ed worked in kitchens in Providence and Newport, Rhode Island. He graduated magna cum laude from Johnson & Wales University and has studied pan-Asian cuisine at Thailand's Suan Dusit University and Singapore's At-Sunrise Global Chef Academy. 

Chef Ed was born and raised in an Italian family on Long Island, where he first discovered his love of food at the pasta table in his grandparents' kitchen.

Chad Gelso, Executive Sous Chef

Chad Gelso

After graduating The New England Culinary Institute in Vermont, Chef Chad helped garner a Michelin star at Auberge Du Lac in England. From there he held stagiare positions at prestigious restaurants such as The Fat Duck, Alinea and Blue Hill Stone Barns. He comes to us most recently from Philadelphia, where he was sous chef at 10 Arts by Eric Ripert and also within the Starr Restaurants organization. Chef Chad grew up in northeastern Pennsylvania in a large Italian family. 

Brandon Malzahn, Corporate Pastry Chef

Brandon Malzahn

Chef Brandon realized at a young age that he was destined to become a pastry chef: the journey to the art of pastry began with a "sweet" baking experience with his grandmother. One of their favorite desserts to make was vanilla flan, which was the perfect combination of creamy and delicious.

Brandon graduated from Johnson & Wales University with a degree in pastry arts. He has also studied specialty confection. Brandon has always appreciated education and made the Dean’s list while attending Johnson & Wales. He was a lead in the pastry program at the University in 2003. He continues to learn and develop his craft each and every day by pushing himself and his team to become better. Brandon enjoys taking  original flavors and giving them a twist, incorporating different textures, so guests can have a new interpretation of the dessert. 

Prior to joining the team at Fabio Trabocchi Restaurants, he worked at various upscale hotel groups, such as the Ritz Carlton Hotel, Turnberry Isle Resort and Sofitel. He has also worked for James Beard Chefs such as Jose Andres and has trained under many MOF pastry chefs.

James Moon, General Manager

James Moon was born and raised in Southern California. Prior to joining Fabio Trabocchi Restaurants he worked with the Wolfgang Puck Fine Dining Group, opening four different restaurants from Los Angeles to New York to Bahrain.  James' hospitality career has included affiliation with several luxury hotel groups such as the Dorchester Collection and Four Seasons Hotels and Resorts. His experience has exposed him to American, Mediterranean, and European style cooking, and he brings a passion for all aspects of hospitality to the team at Fiola.

Andrew Kutz, Assistant General Manager

Andrew Kutz Fiola

Andrew Kutz relocated to the east coast from Las Vegas, where he was most recently assistant general manager at for Dinex Group’s DB Brasserie. Prior to Vegas, he was AGM at DB Bistro Moderne in Miami. In 2014 Kutz was named to Zagat Miami’s 30 Under 30 list.

Luca Giovannini, Corporate Beverage Manager

Luca started working in bars in his hometown in North Italy where he first discovered his love for hospitality. In 2005 he started traveling through Europe, working two years in Edinburgh, Scotland, where he worked his way up from dishwasher to manager, and ultimately, business partner. He moved to Spain where he worked in lounge-bars in Ibiza, Barcelona and Granada before landing in the U.S. in 2008. Discovering the rich American cocktail tradition, he has since melded his European experience with posts at the best hotels in Washington DC, including the Park Hyatt (as head bartender), the Jefferson Hotel, and the Capella Hotel, where he has developed a unique perspective of the America's great cocktail culture. Luca joined Fabio Trabocchi Restaurants as opening Bar Manager at Fiola Mare, and has since taken on the role of Corporate Beverage Manager, where he oversees the bar programs at all three restaurants, with the mission to build the most successful beverage program in the city.

Casper Rice, Corporate Wine Director

Casper Rice

In 2004, Casper Rice moved from Chicago to San Francisco to further explore the food and wine industry. At Rubicon Restaurant, he received initial lessons from Master Sommelier Larry Stone. Upon Stone’s retirement from the restaurant, Rice decided to join the team at Restaurant Michael Mina in the Westin St. Francis. For three years he worked with the group under the guidance of Wine Director Rajat Parr. In 2008, after spending a growing season in the Loire Valley and a harvesting season in Burgundy with Nicolas Potel, Casper returned to San Francisco to open Rajat Parr’s Burgundy focused restaurant RN74. After nearly seven years exploring the world of wine, Casper drove the bar programs for Michelin-starred Alexander’s Steakhouse, with focus at the San Francisco location. Using a background in wine as a backdrop to understanding flavor balance, Casper created 'farm-to-table’ house-made bitters, tinctures, and syrups to produce classic and modern cocktails that would play yin to the yang of Chef Marc Zimmerman’s Japanese-influenced gastronomic creations. After two and a half years of bar programming, Casper was recruited to Virginia by The Inn at Little Washington. Co-authoring a Grand Award winning wine list was a great experience while also running the floor as a sommelier and organizing the cellar of around 18,000 bottles. After a year and a half in the Virginia countryside, Casper has found a new home in Washington, D.C.

Jennifer Foucher, Head Sommelier

Jennifer Foucher

Jennifer Foucher was born and raised in Toronto, Canada. Her interest in wine began early on while spending summers in France with her family. While sharing everyday meals, she noticed wine was always on the table and so began a lifestyle of wine with food. Since then, Jennifer has worked in a variety of restaurant positions. In 2008, she moved to Washington, D.C. to join the team at Michael Mina’s Bourbon Steak at the Four Seasons Hotel. Three years later, Jennifer moved to Proof restaurant as a Sommelier. In 2014, New York City was calling and Jennifer took a position as a Sommelier at Del Posto where she found her passion for Italian wine. This past summer, Jennifer returned to D.C. to accept the role as Head Sommelier at Fiola. Jennifer is a Wine and Spirits Education Trust Diploma candidate.

Jennifer Meyer, Private Dining Manager


Gambero RossoGambero Rosso
Michelin StarMichelin Star
Wine SpectatorWine Spectator