The Dish: Zola Revisited

by WL Author

Chinatown’s spy city eat place is a-buzz with a new locally-sourced winter menu ready to warm you for the weather.
By Katie Test

zola dining room resized

Zola still has it: locally sourced meats, fresh fish and vegetables, and yet there’s a new twist in town with a revamped winter menu. Located in the vintage Le Droit building circa 1875, above the International Spy Museum on F street in Chinatown, Chef Bryan Moscatello has set out to create a fresh fine dining menu for the restaurant.

New dishes include Oxtail Ravioli with butternut squash sauce and marrow emulsion; mains such as Game Hen with hedge hog mushroom-barley compote, pearl onions, tarragon suds with a sherry glaze and new desserts such as the PB&J Daggers, mini air baguettes filled with peanut butter mousse and house-made jam. Try the tuna over house-made potstickers, a light lunch dish perfect for a mid-day pick-me-up.

The new dishes are complimented by a brand new cocktail menu that created by Wilder Bros Craft, Stir’s corporate mixologists. The new dishes are inspired by the relationship that Chef Moscatello has developed with the Virginia Department of Agriculture. Since partnering with the Department, Moscatello has introduced local products from Shenandoah Valley and Southwest Virginia farms to be used on the menu in Zola, Zola Wine & Kitchen and Italian sister restaurant Potenza. The restaurants work with local farms to use meat, such as beef, lamb, pork, and veal raised specifically for them.

Zola is located at 800 F Street, NW, (202) 654-0999. Zola is one block from the Gallery Place/Chinatown Metro.

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