Marche is Good!

Chef Fabio is proud to serve as am ambassador for his home region of Le Marche as part of the Marche is Good project.

Marche is Good is an integrated project created by Regione Marche and Confindustria Marche to bring the best kept secret of Italy to America. The project will feature cooking classes, tastings and other special events in New York City in the month of October, all highlighting the wine, spirits and gourmet products hailing from the Marche region of Italy.

From opera to design, art to culinary excellence, Marche has it all! Chef Fabio is proud to say that he is a chef of Le Marche.

Festival of Formaggi

Try our latest curated selection of artisanal cheeses from the best producers in Italy and the U.S. 

We've hand selected a variety of cow, sheep, goat and rich buffalo milk cheeses - many of which are limited production and highly seasonal. Now is the perfect time to try some of these rare and exceptional cheeses.

Try the award winning, farmstead washed rind "Georgia Red", or the juniper studded toma from Piemonte, "Juni",  which tastes like a gin and tonic in cheese form.

Ask your server for the day's selection, which is served with housemade cherry mostarda, fresh figs and walnut raisin toast. Perfect for a snack at Fiola Bar, or after your meal.

Save room for cheese!

Power Lunch at Fiola

According to Capitol File magazine, weekdays between the hours of 11:30 am and 2:30 pm, the epicenter of power in Washington shifts from Capitol Hill to Penn Quarter ... and Fiola! But even if you're not a member of Washington's political elite, we will make sure you feel that way when you dine with us. Join us for our Power Lunch, Monday through Friday, inside or al fresco on our gorgeous patio.

Choose from our delicious seasonal specials, such as softshell crab! Or select a low calorie, low sodium option from the popular Maria's Light Menu.

For those running short on time, we have brought back the Presto! lunch menu at Fiola Bar, where you can enjoy and entree and beverage for just $19.

We've got a table waiting for you at lunchtime!

Sweet Simplicity: Roasted Apricots

Pastry Chef Tom Wellings is now offering Albicocche Arrosto, or roasted apricots, on the Dolci menu. Chef Tom is roasting juicy apricots in honey, white wine, vanilla, and thyme, and serving them with a tangy sheep's milk yogurt sorbetto, with crunchy honey-oats, sliced almonds, vanilla spongecake, lemon balm, and a honey-milk froth.

Pastry Chef Tom Wellings' Albicocche Arrosto

When it Comes to Wine ...

Wine Director John Toigo leads his final wine tasting class of the season on Thursday, July 11 from 5:30 - 7:30 pm. 

The class will feature “Maria’s Favorite Wines of Spain”. These wines pulse with a rhythm that is uniquely Spanish, from a more obscure Mallorcan Callet blend to the reigning indigenous varietal, Tempranillo.

• Lopez de Heredia, “Viña Tondonia”, Tempranillo, Reserva, Rioja 2001
• Lopez de Heredia, “Viña Tondonia”, Tempranillo, Grand  Reserva, Rioja  1994
• Jean Leon, “Vinya La Scala”, Cabernet Sauvignon, Grand Reserva, Penedes 2001
• Jean Leon, “Vinya La Scala”, Cabernet Sauvignon, Grand Reserva, Penedes 1994
• Los Astrales, “Astrales”, Tempranillo, Ribera Del Duero, 2009
• Anima Negra, “AN”, Callet/Mantonegre/Fogoneu, Mallorca, Spain 2010

Price is $85 per person per class and includes snacks and a class packet featuring wine specifications, tasting notes, and more.

Payment

Payment must be made at the time of reservation. Email siobhan@fioladc.com for credit card authorization form.

Class Cancellation Policy

Cancellations with a full refund are accepted up to 72 hours prior to tasting date. No refunds will be granted for cancellations after this point. If we must cancel or reschedule the class for any reason, your registration fee will be refunded or you may elect to transfer your balance to a future class.

Prerequisites

There are no prerequisites for our classes. Our goal is to build our customer’s confidence in selecting wines and increase their enjoyment of wines.  

Ask the Bar Man

Q: What is Amaro?  -- Will, Chevy Chase

A. Amaro refers to an Italian after-dinner liqueur that has been around for centuries. Monasteries have been making them for centuries for medicinal purposes, primarily to help aid in digestion. Around the mid 1800’s, the first commercially available amari (plural of amaro) started to become available. The brands which are still popular today such as Averna, Fernet Branca, Amaro Montenegro, and Zucca appeared then.

Unlike the many of the spirits being made today, there are no guidelines in what goes in amari or how they are made. They can range from being made with neutral grain spirits to wine to being distilled from beets or something like artichoke leaves.  Of course, this creates a wide array of flavors. Most are herbaceous, some say bitter, (which is what amaro means in Italian) but all are quite unique.

For an intro amaro, I always recommend Averna. It has caramel added to it to sweeten it up, and that certainly helps people enjoy it more than others. Fernet Branca has quite a bit of mint in its flavor profile. Don’t expect to drink an Italian mint julep, however! There are around 40 different herbs and spices in their recipe!

Amari isn’t for everyone, but I find them fascinating. After a heavy meal, I’ll ask about a restaurant’s selection or enjoy one when I get back home.  Next time you’re at Fiola, ask about our selection. You’ll be glad you did!

Cheers,

Jeff

Bar Manager Jeff Faile

What Jeff's Drinking Now: Ain’t That A Daisy?

"Ain't That a Daisy"

The “Ain’t That A Daisy” cocktail is one of the more popular drinks at Fiola as soon as the weather warms up. It’s an eye catching tequila based drink that has that lovely combination of tart citrus and the sweetness of a homemade hibiscus cordial. Before you even ask, yes, it is a variation of a margarita.

The history of the margarita is cloudy at best. Much like the mojito, many bars and bartenders claim to be the first person to have made it.   What seems to be the most accepted history behind it is the margarita is itself a variation of a classic drink called “The Daisy.” The Daisy is a style of drink which involves a base spirit (gin, whiskey, vodka, tequila) plus citrus and grenadine with crushed ice and a club soda topper. Also, margarita translates into “daisy” which lends a little more credibility to this theory.

At Fiola, we make our tongue in cheek “Ain’t That A Daisy?” with Milagro silver tequila, lime juice, grapefruit juice, and hibiscus cordial. The cordial makes the drink a dark red color but does not overwhelm the drink with sweetness. The tequila still has enough of the agave and vegetal notes to come through as well making this drink essential sipping on a hot, summer day! Swing by a try one the next time the temperatures skyrocket!

 Cheers,
Jeff

Bar Manager Jeff Faile

Recipe Corner: Aperol Spritz

The Aperol Spritz is a classic low-alcohol cocktail from the Veneto region in Italy. This time of year when the weather is getting hot, it’s one of my favorites.  Aperol is a bitter liqueur from the makers of Campari. There is a little more sweetness to it than Campari making it easier for most to drink.  Even better, this is one of the easiest cocktails to make!

2 oz Aperol

3 oz Prosecco

Club Soda

In your favorite glass (I prefer a rocks glass but traditionally done in Italy in a wine glass) add the Aperol, ice, and then prosecco. Top the drink with club soda. Give the drink a quick stir to disperse the Aperol throughout the drink. Garnish with an orange wedge. Sip. Smile. Repeat as necessary.