What I measure up to: good restaurants in major cities. This place got everything right from the initial reservation process (email and phone), asking not only about allergies but also food preferences (I told them I don't like caffeine, like espresso, in the evenings) and everything in between. The interior is intimate and wonderfully warm (Google Darryl Carter of DC to get interior design ideas), and the music is perfect for the setting -- (think Coltrane and Bessie Smith with some more modern air or Massive Attack every now and then). Also, the music is faint and adds a layer to the setting rather than dominating it. If you need a "see and be seen" place to scream bachelorette parties and aim CNN's Jake Tapper to verify your time in DC alerts, then go to Fiola Mare...Ié layer may not like you.
Now for the food...you'll get lots of snacks in the waiting room -- cucumbers, toasted spicy chips and tuna tartar cake. I liked everything, but the star was that the extras could have been made with cilantro or parsley (don't quote me on this) and were perfect for a 90 degree day. This set the tone for the evening...the dishes are deceptively simple yet still overwhelm you with flavor.
The meal itself was seven courses and ended with two desserts. Abalone, smoked salmon, foie gras, lobster and beef (with ribeye on a wonderful bread) were cooked in various ways but in a generally French way (hence the extensive use of sauces). However, the items on their own (like the ribeye and lobster) stood out well. Nothing was too rich, too creamy or too salty. Also, adjust the pacing to suit your needs. From what I understand, the menu undergoes a complete overhaul every 4-6 weeks. That said, if you check their website the current menu will still be displayed for the date you book.
I have to assume this place, along with the hotel, Komi, Minibar and P&P will set the standard for good dining in DC in the future. While Minibar features "Alinea of the East Coast" and serves things most of us have never seen, I've taken things we were familiar with and made them in a way that was better than most of us have ever been.
Now for the food...you'll get lots of snacks in the waiting room -- cucumbers, toasted spicy chips and tuna tartar cake. I liked everything, but the star was that the extras could have been made with cilantro or parsley (don't quote me on this) and were perfect for a 90 degree day. This set the tone for the evening...the dishes are deceptively simple yet still overwhelm you with flavor.
The meal itself was seven courses and ended with two desserts. Abalone, smoked salmon, foie gras, lobster and beef (with ribeye on a wonderful bread) were cooked in various ways but in a generally French way (hence the extensive use of sauces). However, the items on their own (like the ribeye and lobster) stood out well. Nothing was too rich, too creamy or too salty. Also, adjust the pacing to suit your needs. From what I understand, the menu undergoes a complete overhaul every 4-6 weeks. That said, if you check their website the current menu will still be displayed for the date you book.
I have to assume this place, along with the hotel, Komi, Minibar and P&P will set the standard for good dining in DC in the future. While Minibar features "Alinea of the East Coast" and serves things most of us have never seen, I've taken things we were familiar with and made them in a way that was better than most of us have ever been.
