TAA public relations is the agency of record for Chef Fabio Trabocci and his restaurants. The James Beard award-winning chef, and Washingtonian Magazine’s 2015 Restaurateur of the Year opened his third D.C. restaurant, Fiola Mare cucina di pesce, at the Washington Harbour in Georgetown in late February of 2014. Like his flagship restaurant Fiola, Fiola Mare offers world-class hospitality and service complete with a one of a kind view of the Potomac River. The new waterfront seafood restaurant evokes the seaside dining experience found along the coasts of Italy and the Mediterranean.
Having been open for nearly one year, Fiola Mare has become the dining choice for many of Washington’s powerbrokers and some of Hollywood’s A-listers including President and Mrs. Obama, Vice President and Dr. Biden, Elton John, Peirce Brosnan, Vera Wang, Carolina Herrera, Steven Tyler, Former British Prime Minister Tony Blair, Drake, Tony Romo, the cast of Scandal, Larry Bird and many other dignitaries.
With the Potomac River as the focal point, seating is arranged to offer maximum exposure to the river views, including four private dining rooms, an all-season glass enclosed veranda and select seasonal tables aligning the boardwalk. The open kitchen layout, the Seafood Market Counter display and a mixology station showcase the attention to detail and importance of the guests’ experience.
Trabocchi presents fine coastal fare, prepared with his personal Italian interpretation, as he embraces some of his favorite dishes from Italy, Spain and his adopted homeland in the US, at the iconic Georgetown Harbour. Over stunning waterfront views, guests may choose to begin the meal with Fiola Mare Oysters & Caviar with Prosecco Zabaglione; Frutti di Mare seafood platters; Tutto Crudo! Italian style raw fish preparations such as Nantucket Bay Scallops with Norcia Black Truffle, Sea Urchin Panna Cotta with Meyer Lemon and Olive Oil Croutons; and Italian Caviar selections. Pasta and Risotto dishes include Sardinian Cavatelli of Vesuvio Tomatoes, Basil, Formaggio di Fossa; Gragnano Spaghetti with Middleneck Clams, Parsley, Chilies; Bucatini with Red King Prawns and Catalina Sea Urchin; and Venetian Style Acquerello Risotto with Squid Ink, Cod Tripe & “Kokotxas”.
A principle component of the restaurant is the “Seafood Market Counter,” from where guests may select whole fish (Dover Sole, Spanish Branzino, Calamari, Mediterranean Dorade, Turbot), priced per pound, grilled, then filleted by staff tableside.
Sunday Brunch at Fiola Mare is a spirited affair – with or without cocktails. The Morning Pastry Basket will start guests off with sweet and savory breads: Croissants, Apple Cinnamon Coffee Cake, Green Olive “Panino” with Fresh Jams, Local Honey and Farm Butter. Brunch Specials and Favorites include Bruschetta Dolce of Ricotta, Chestnut Honey, Pear Compote, Grilled Country Bread; Italian Shrimp & Grits with Soft Polenta & Red King Prawns; Uova in Camicia with Two Poached Eggs, Smoked Salmon, Rosemary Hollandaise, Warm Chive Biscuits; Fiola Mare Lobster Roll with Spicy Calabrese Mayo, Pickled Cucumbers, on a Potato Bun; and Lemon Mascarpone Pancakes with Apple Butter, Candied Almonds, Bourbon Barrel Aged Maple Syrup.
The cocktail program at Fiola Mare takes inspiration from the “classics”, but with an Italian influence. It will feature specialty concoctions such as Stella Cadente made with Zaya 12 year, Cocchi Rosa Aperitif and Lime Juice; Sapore di Sale made with El Jimador Tequila, Pompelmo Syrup, Aperol, Prosecco Top and Salt. The wine list features more than 200 selections organized by grape varietal then region, from Italy, Spain, France and the US.
Fiola Mare is located at 3050 K Street, NW, Washington D.C. 20007 (entrance at 31st Street and the waterfront). The restaurant will serve lunch Monday through Friday from 11:30am – 2:30pm, dinner Monday through Saturday from 5:30pm – 11:00pm and brunch and dinner on Sunday from 11:30am – 2:30pm and 5:00pm – 10:00pm, respectively. For more information call (202) 628-‐0065 or visit the website http://www.fiolamaredc.com. Reservations recommended. Valet parking will be offered for dinner and lunch, at $12 per car.