NEW · NOTABLE · NO LONGER

NEW · NOTABLE · NO LONGER
On Tap scouts out the restaurants, bars and clubs that are new to the scene or
shaking things up. Compiled and written by Kay Boatner and Allison Basker.
NEW
Fiola
The cherry blossoms have bloomed,
which means it’s time to take your spring
break. May we suggest an Italian villa?
The best part—for your wallet—is that
you don’t have to leave the city. Chef
Fabio Trabocchi’s Penn Avenue place’s
golden glass columns, mosaic tile floors,
leather booths, elaborate chandeliers
and massive stone walls evoke ancient
European architecture. Trabocchi should
be at ease in the space, as he served as
executive chef here previously, when
the venue was Restaurant Bice. The
chef has returned from a stint in NYC
with a slightly different style—those
who recall his days churning out
splashy, four-star dishes at Maestro
are in for a surprise. The cuisine at Fiola
is classic Italian cooking at its best.
Simple, straightforward dishes such
as lobster ravioli, seafood spaghetti,
veal chop and striped bass dominate
the menu; crunchy chickpea fritters
are our app of choice. Fun fact: the
pasta will be made fresh every day by
the same guy who has been making
it for Trabocchi for a decade. Palena’s
Jeff Faile oversees the bar, while Adrian
Reynolds serves as sommelier. Expect
some 175 wines to choose from, most
of which will be Italian—the rest will
be Spanish, with Americans joining
the list at a later date. Buon Appetito!
Fiola: 601 Pennsylvania Ave. NW, DC;
202-628-2888; www.fioladc.com.
Harth
Exotic foods and flavors are wonderful—
but sometimes a diner craves familiarity.
Harth delivers dishes your taste buds
will no doubt recognize—contemporary
American comfort food that appears
to be home-cooked. That is, homecooked if you live with Chef Thomas
Elder. Elder elevates his locally-sourced
menu, filled with products found in
Virginia state farms, with ingredients
from his own pepper-and-mint garden
and beehive program. Elder also makes
28
mural covers one wall. If the eats and
art don’t transport visitors to the past,
the drinks ought to do it— mixologist
John Hogan has crafted several sips that
surely a Union soldier wouldn’t turn
down: infused bourbons are served
in old-school Mason jars, while the
city’s first moonshine list is all served
in antique-style copper cups. Best of
all, Sunday brunch is coming soon.
Forget four score and seven years—
we’ll be dining here tonight.
Lincoln: 1110 Vermont Ave. NW,
DC; 202-386-9200;
www.lincolnrestaurant-dc.com.
Harth
Lincoln
good use of his kitchen’s wood-burning
granite oven to produce a variety of
fire-roasted dishes such as rosemary
jus chicken with Brussels sprouts and
forest mushrooms, and the signature
Harth burger smothered with Talbot
Reserve sharp cheddar, wood fired
onions, and applewood smoked bacon.
Flat breads, salt roasted beets and a
72-hour braised beef short rib are a
few of the small plate options. Many
of the small plates are also available at
the restaurant’s bar, which, in addition
to doling out local and regional sips,
caters to customers 18 hours a day, from
11:30 a.m. to midnight. Forget hearth
and home; Harth and hotel is ok by us.
Harth: 7920 Jones Branch Dr.,
McLean, VA; 703-761-5131; www.harthrestaurant.com.
ON TAP | MAY 2011 | www.ontaponline.com
Lincoln
Lincoln is once again leading the
District—albeit, this time in the
culinary world. Chef Demetrio Zavala,
formerly of Hudson Restaurant &
Lounge, oversees a seasonal menu
showcasing small plates of comfort
food. The sixteenth president’s favorite
bites—including oysters, gingerbread
and chicken fricassee—are among the
options. Like the food, the decor is
also inspired by Mr. Lincoln: over one
million pennies decorate the tiled floor
that serves as the centerpiece of the
venue’s interior design. Reconditioned
antique wood floors from barns in
New England evoke Lincoln’s log
cabin, while an oversized white leather
chair was inspired by a certain local
memorial diners might recognize; a
Jasper Johns-esque American flag
Medium Rare
Those easily overwhelmed by choices,
particularly those of the dinner
persuasion, ought to check out
Cleveland’s Park newest restaurant.
At Medium Rare, your options are
limited—the menu is prixe fixe, at just
$20 per person. But who needs options
when everything is so cheap—and
tasty to boot? Crispy, salty, hand-cut
fries accompany the spot’s signature
prime aged cap of ribeye. The steak
itself is doused in a warm, slightly
sweet, creamy homemade sauce; the
servers are generous with the brown
stuff—ask for it on the side if you’re
a “less is more” person. French bread
and salad precede the main course,
with a handful of dessert options
following it; the apple pie with vanilla
ice cream is the perfect end to any
meal. The resto comes from Mark
Bucher, the man behind the DC area
BGR Joints, meaning this Rare could
be the first of many.
Medium Rare: 3500 Connecticut Ave.
NW, DC; 202-237-1432;
www.mediumrarerestaurant.com.
Railstop Gastropub
All aboard: Old Town’s newest pub has
a preoccupation with transportation,
specifically trains. Railstop’s love of
locomotives is evident in its cocktails,
from the Caboose, made with Woodford
Reserve bourbon and Southern
Comfort, to the Chug Chug, comprised
of pomegranate liquor, orange vodka