Fiamma
<p>Mario Batali better watch out: Fiamma could be the best haute Italian restaurant this side of The Boot, with a facelift in 2007 and now helmed by award-winning chef-partner Fabio Trabocchi—ex of the lavishly praised Maestro in Washington, D.C. Bathed in a soft golden light, the big handsome room offers a timelessly elegant backdrop for Trabocchi's tantalizing layerings of flavors and garnishes. For example, the spicy seafood stew appetizer has fabulous depth and a cloud of polenta foam; sweetbreads come garlanded by delicate salad greens decorated with microscopic batons of porcini. And only a true Italian can deliver pastas as gorgeous as the pumpkin agnolotti set on a winy brasato (braised beef) sauce, or the wickedly indulgent sauce-less lasagna perfumed with Madeira from Trabocchi's own Le Marche region. The tab is just as baroque, but you'll be too blissed out to notice.</p> <p><strong>Tip:</strong> Let star sommelier Ania Zaweija take charge of your wine pairings.</p> <p>This Restaurant is Closed</p>
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From Food & Wine , JUL 2011
Trabocchi served elegant, decadent Italian food at Maestro in McLean, Virginia, and then at New York City's...MORE>>
From Food & Wine , DEC 2008
Indeed, many of the courses at Trabocchi's Christmas celebrations are the same dishes he had as a child, including fennel gratin in a Parmigiano-Reggiano cream sauce (fennel grew wild in Marche) and sweet-and-sour cipollini onions glazed with balsamic vinegar....MORE>>
From Food & Wine , MAR 2008
Fabio Trabocchi's menu showcases his exquisitely inventive, elegant Italian dishes—including one of my favorites, tortellini, which he stuffs with cotechino sausage and porcini mushrooms and serves in broth....MORE>>
From Food & Wine , JAN 2008
F&W Best New Chef 2002 Fabio Trabocchi replaced Michael White at Fiamma, leaving Washington, DC's Maestro restaurant to partner with restaurateur Stephen Hanson. ...MORE>>
From the From the May 2008 Food & Wine Go List
<a href="/bestnewchefs/?year=2002&chef=4FFEBE27-4016-4C32-B0B16AA3D4D1322A">Fabio Trabocchi (an F&W Best New Chef 2002)</a> bravely left his Washington, DC–area Maestro last year to take on the competitive Italian dining scene in Manhattan. Trabocchi has created a loyal following with a menu that puts more traditional dishes, like a classic lasagna from his native Le Marche region, alongside more inventive ones, like a tortellini of slow-cooked pork with wild mushroom cream and black truffles. Fiamma is one of only a few great restaurants wedged in between Soho's endless boutiques.
We loved: Smoked potato gnocchi with red mullet and prosciutto.
Last updated May 2008
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