Fiola Mare

By Jonah Turner

As a sophomore in high school, I have some free time. Every other day I have a different lunch than my friends. Some would see this as a problem, though I saw this as an opportunity. I created a list of things to do during my lunch period that included going to the movies, getting a haircut, and going to a Michelin starred restaurant. Given my lunch is only 42 minutes long and my school is in Arlington, Virginia, this was a difficult challenge, as I wanted to go to the closest  Michelin starred restaurant, Fiola Mare, which is in DC. In order to save time, I made a reservation and  looked at the menu ahead of time to see what I wanted to order. At the start of my lunch period, I immediately ran outside and jumped into an Uber that was scheduled for pick-up. Luckily, there was no traffic. I got to the restaurant in 10 minutes, quickly ordered, and let the waiter know I was in a bit of a rush.

The restaurant is located right on the Potomac River and has stunning views; it may be difficult to find a more beautiful setting in DC. The chef, Anton Bolling, focuses on Italian-influenced seafood of absolute top quality. Fiola Mare opened in 2014 as an homage to the Italian coast, with fresh and bright seafood dishes.

Wild Hamachi Amalfi-style Crudo

For an appetizer, I ordered Wild Hamachi Amalfi-style Crudo with Yuzu-Tangerine Granita, and Sicilian Olio Verde. It was simply delicious. The fish was very fresh and was plated with tangerines, blood oranges, and lettuce. On top of the dish was olive oil and salt drizzled. The acidity of the fruit complemented the richness of the olive oil. There was a very good balance of sweet, sour, and salty.

Taormina “Frutti Di Mare” Seafood Salad

Next, I had the Taormina “Frutti Di Mare” Seafood Salad with Key West Prawn, Scallop, Branzino, Shaved Fennel, Navel and Blood Orange, Red Prawn Essence, and Olio de Verde. It was plated beautifully, as if it were a work of art. The fish was a range of colors, the Olio de Verde of course green, and there was a bright orange flower on top. The Branzino was perfectly cooked and the skin was crisp. All the flavors pair well together, and it was a light and flavorful dish

Fiola Mare Lobster Ravioli

Fiola Mare is very well known for their lobster ravioli. The dish consists of a butter poached lobster tail and claw with lobster filled ravioli. The flavors of this dish are enhanced by  the touch of a light cream sauce. A respected expert said it’s “absolutely amazing” and “One of the best things they ever put in their mouth.” The dish is lemony, sweet, and rich, with a good portion of lobster. Everything you want in a dish.

Venetian Tiramisu

The tiramisu had coffee-soaked sponge cake, mascarpone zabaglione, warm coffee foam, and chocolate sorbet. Instead of in the form of a cake like most restaurants, they served the tiramisu in a coffee cup designed as a latte. It was topped with chocolate sorbet, a piece of chocolate, and a gold covered coffee bean. It was absolutely delicious. The bitter sponge cake at the bottom paired well with sweet mascarpone above. The sorbet was delicious and added to the overall dessert giving you the best bang for your buck.