Last night we dined at Fiola Mare in Georgetown down by Washington Harbor. This was Jose and Erik’s wonderful Christmas gift to us.
So, many thanks, Jose and Erik--you really know how to hit the sweet spot. And it was especially welcome for Regee who seems to have been tied to the stove for well over a month what with dinner parties, Christmas festivities and a neighborhood party last Sunday.
Fiola Mare is the brainchild of Fabio and Maria Trabocchi, he from Italy and she from Spain--a winning combination in terms of both culture and cuisine. The menu changes every day which, of course, makes you want to keep coming back to sample the next day’s catch. Above, Regee studies the menu and wonders how we can try all sections of the menu. Well, we nearly did!
Click on “Read more” below to see what we had....
Given my (rash?) New Year’s resolution to give alcohol a rest for a while, I tore myself away from the wine list (thereby avoiding a third mortgage) and focused on the very enticing “mocktails”.
The two we chose were just so delicious that we forgot about the grape and focused on pomegranate and grapefruit instead. Regee went for the Spiced Melograno (pomegranate juice, spiced syrup, lemon juice and soda water--above left) while I tried the Pompelo Frizzante (grapefruit juice, agave syrup, lime juice and soda water). Pompelo Frizzante--just the name makes you feel a little light-headed. I will attempt to re-create this at home when I am experiencing those painful withdrawal symptoms.
Onwards to the Tutto Crudo (Classic Almost Raw Mediterranean Style according to the menu). Above is the Ahi Tuna Carpaccio composed of Meyer Lemon, San Marzano Tomatoes, Taggiasche Olives, Yuzu, Sorrel Cream and Trout Roe. Unfortunately, I don’t have photo of Regee’s Fiola Mare Oysters and Caviar which consisted of Wild Oysters (from Massachussetts), Prosecco Zabaglione, Chives, Pane Carasau and Grinnel Caviar. Both dishes were extraordinary, melting in your mouth and leaving you wanting more.
We were very disciplined and by-passed the Antipasti, Soup and Salad courses--in spite of the presence of Burratta and Artichoke Velluta--and headed straight for the Pasta.
Above is my Campanelle (Wild Mushroom Ragu, Umbrian Chickpeas--I could have sworn they were Tuscan--Bacon, Barilotto di Bufala and, on top, Winter Truffles). Below is Regee’s Strozzapretti (Pork Cheek Ragu--I knew she would go for that--Sea Scallop, Spinach and Piopini Mushrooms). We always swap dishes half way through and get a taste of both. My Campanelle was
distinguished by the truffles while Regee’s Strozzapretti was quite spicy and a beautiful blend of delicate pork and creamy scallop. I should mention that both these dishes were half portions but nevertheless rather sizeable. Did we have any room left for the next course, Ocean and Land?
It seems that we did! We forsook the Land and dived into the Sea with a Spanish Branzino and a Black Sea Bass. The Branzino below was just incredibly fresh (it comes from the Mediterranean and we can only hope that Alitalia had flown in that morning). It had a naturally creamy texture which was superb.
The Black Seabass below was thick and peeled off the skin in big, juicy chunks. Naturally, the sea bass that Nikolai and I catch in Chesapeake Bay is just a big, chunky and juicy but takes many hours to secure!
All joking aside, it was truly a perfect meal. The service was unhurried, the food was outstanding, you could watch the kitchen behind us where everything proceeded with great precision in absolute silence and all the patrons looked very animated and happy. Now that’s what a restaurant is all about.
Thanks again to Jose and Erik (although we suspect that the gift certificate was really from Charlie the Beast).
If you want to know more, please look at this website for the real goods on Fiola Mare:
http://www.fiolamaredc.com
And for those of you who are locals, don’t forget that it is Restaurant Week very soon and you can try Fiola Mare at lunch for a very reasonable price.
So, many thanks, Jose and Erik--you really know how to hit the sweet spot. And it was especially welcome for Regee who seems to have been tied to the stove for well over a month what with dinner parties, Christmas festivities and a neighborhood party last Sunday.
Fiola Mare is the brainchild of Fabio and Maria Trabocchi, he from Italy and she from Spain--a winning combination in terms of both culture and cuisine. The menu changes every day which, of course, makes you want to keep coming back to sample the next day’s catch. Above, Regee studies the menu and wonders how we can try all sections of the menu. Well, we nearly did!
Click on “Read more” below to see what we had....
Given my (rash?) New Year’s resolution to give alcohol a rest for a while, I tore myself away from the wine list (thereby avoiding a third mortgage) and focused on the very enticing “mocktails”.
The two we chose were just so delicious that we forgot about the grape and focused on pomegranate and grapefruit instead. Regee went for the Spiced Melograno (pomegranate juice, spiced syrup, lemon juice and soda water--above left) while I tried the Pompelo Frizzante (grapefruit juice, agave syrup, lime juice and soda water). Pompelo Frizzante--just the name makes you feel a little light-headed. I will attempt to re-create this at home when I am experiencing those painful withdrawal symptoms.
Onwards to the Tutto Crudo (Classic Almost Raw Mediterranean Style according to the menu). Above is the Ahi Tuna Carpaccio composed of Meyer Lemon, San Marzano Tomatoes, Taggiasche Olives, Yuzu, Sorrel Cream and Trout Roe. Unfortunately, I don’t have photo of Regee’s Fiola Mare Oysters and Caviar which consisted of Wild Oysters (from Massachussetts), Prosecco Zabaglione, Chives, Pane Carasau and Grinnel Caviar. Both dishes were extraordinary, melting in your mouth and leaving you wanting more.
We were very disciplined and by-passed the Antipasti, Soup and Salad courses--in spite of the presence of Burratta and Artichoke Velluta--and headed straight for the Pasta.
Above is my Campanelle (Wild Mushroom Ragu, Umbrian Chickpeas--I could have sworn they were Tuscan--Bacon, Barilotto di Bufala and, on top, Winter Truffles). Below is Regee’s Strozzapretti (Pork Cheek Ragu--I knew she would go for that--Sea Scallop, Spinach and Piopini Mushrooms). We always swap dishes half way through and get a taste of both. My Campanelle was
distinguished by the truffles while Regee’s Strozzapretti was quite spicy and a beautiful blend of delicate pork and creamy scallop. I should mention that both these dishes were half portions but nevertheless rather sizeable. Did we have any room left for the next course, Ocean and Land?
It seems that we did! We forsook the Land and dived into the Sea with a Spanish Branzino and a Black Sea Bass. The Branzino below was just incredibly fresh (it comes from the Mediterranean and we can only hope that Alitalia had flown in that morning). It had a naturally creamy texture which was superb.
The Black Seabass below was thick and peeled off the skin in big, juicy chunks. Naturally, the sea bass that Nikolai and I catch in Chesapeake Bay is just a big, chunky and juicy but takes many hours to secure!
By now we were pleading for mercy but our kind and persuasive waiter, Luis, insisted that we “just look” at the Desserts. He of the silver tongue. As I have also given up all sweets, pastries, breads, ice cream and other life-saving food, I did not once consider ordering the dessert below which was a combination of Eclair and Tarte Tatin with Espresso Ice Cream. I just told Luis to bring two spoons and it all worked out just fine. I had a taste (or two) and was able to determine that this would, indeed, drive a large carriage through my carefully constructed New Year’s resolutions.
But Luis seemed a little miffed that I had sabotaged his plan to fatten me up again and appeared with two complimentary “extras” consisting of Panacotta, Turkish Delight and tiny pastries (below). It would have been rude not to accept his kind gesture and I reluctantly helped Regee make them disappear.
After two and a half hours of constant eating, we were helped from our chairs and managed to stagger to the coat closet to retrieve our coats. I was not so worried about the cold--I just wanted to cover up all that new flab I had just acquired!
All joking aside, it was truly a perfect meal. The service was unhurried, the food was outstanding, you could watch the kitchen behind us where everything proceeded with great precision in absolute silence and all the patrons looked very animated and happy. Now that’s what a restaurant is all about.
Thanks again to Jose and Erik (although we suspect that the gift certificate was really from Charlie the Beast).
If you want to know more, please look at this website for the real goods on Fiola Mare:
http://www.fiolamaredc.com
And for those of you who are locals, don’t forget that it is Restaurant Week very soon and you can try Fiola Mare at lunch for a very reasonable price.
RESTAURANT WEEK 2016
January 26-29 3 Courses for $22
BUTTERNUT SQUASH CAPPUCCINO
Whipped Crème Fraiche, Spice Crumbs
or
BABY BEET & CITRUS SALAD
Arugula, Pickled Red Onions, Taggiasche Olives
SARDINIAN RICOTTA CAVATELLI
Roasted Cherry Tomatoes, Maitake Mushrooms
Basil, Formaggio di Fossa
or
OLIVE OIL-POACHED BRANZINO FILLET
Tuscan Seafood Farotto, Mussels, Peperoncini
SPICED WINTER PANNA COTTA
Quince, Candied Pecans, Yogurt Cake
or
BUDINO DI CIOCCOLATO
Cara Cara Orange, Cremoso Dulce, Illanka Chocolate
~Menu Subject to Change~
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