It's been awhile since Fabio Trabocchi has shared any news about his upcoming Fiola Mare project in Georgetown (and in the meantime, another Italian seafood restaurant from an established D.C. chef has opened in Foggy Bottom). But the team just issued a press release sharing new details on what to expect from the restaurant, which is aiming to open by the end of 2013. Some key facts:
· The restaurant will be 9,000 square feet in size, and inspired by Trabocchi's memories of his youth spent near the Adriatic coast in Italy. As previously announced, HapstakDemetriou+ is handling the design.
· The chef has been building relationships with both European and U.S. fishmongers for the restaurant's sourcing.
· The restaurant's raw bar will serve Italian-style small plates called susci, including antipasti. There will be a selection of seafood pastas and risottos, and a seafood counter featuring a fresh catch of the day. Like at D.C.'s Kellari Taverna, customers can pick out their own fish from the counter if they choose. There will be whole fish preparations carved tableside, too.
· Fiola Mare will have valet parking, a big outdoor patio and a 20-seat bar with drinks created by Fiola's Jeff Faile. John Toigo will oversee the wine program, emphasizing Italy, France, Spain and wines from the U.S.