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Bombolini at Fiola

Congrats to chef Fabio Trabocchi and company. His Penn Quarter eatery Fiola, which opened this past spring, made the cut for Esquire‘s list of “Best New Restaurants 2011.” Says the men’s mag: “After his cucina nuova effusions of the past, Trabocchi has gone retro, infusing classic Italian dishes with his own sense of the sublime. You can get a simple appetizer of mozzarella-stuffed squash blossom fritters with tomato sauce — that’s the ‘untouched’ part — followed by his i vincisgrassi, a devilishly rich Le Marche lasagna layered with wild mushrooms, chicken livers, veal, beef, pork, and sausage, with a bianchetto sauce and Parmesan — that’s the glorious ‘personal interpretation’ part.”

Photo by Chris Shott