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Great food horrible service for repeat customers enough said they nnow
First time to Fiola, cannot believe we have not discovered this restaurant sooner. The ambiance is elegant and fresh, the menu is sophisticated but not overly e...
Mai multWhat we like best of Fiola is their service and how the sommelier is so knowledgeable! We do wish their food was like at the beginning.
Fiola's did not disappoint. Everything was perfect, the lights, the music, the staff, our table and the food. My wife and I will definitely come back for our ne...
Mai multIt was a bit bait and switch. the menu said nantucket bay scallops that they did not. the waiter brought ordinary sea snippets. if the kitchen knew that they wo...
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Mai multFiola is always a favorite of mine for brunch...$45 prix fixe appetizer, entree and dessert never disappoints. It can be difficult to get a table sometimes beca...
Mai multAlways a pleasure to dine at Fiola. The servers and service were impeccable.
Excelent Experience. The staff made us comfortable and the food was out of this world.
Great lunch as always. Excellent food and efficient service.
My wife and I both agreed that Fiola’s homemade pasta tasting menu was easily one of the best meals we’d ever had! We started with the… 1. Truffle Eggplant Brus...
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Mai multTeam at Fiola miami is best in class. I had another just over the top experience yesterday. 10 out of 10. The Miami spice portions are not small and if you're l...
Mai multVery welcomed environment, I’mComing back for sure! Starting from the staff’s, the owner such an amazing person always making sure everything runs smoothly.Food...
Mai multTeresa, the bartender was exceptional to my guest's The food and service was phenomenal. Everything was timed perfectly no rushing, and we truly had a dining ex...
Mai multVery surprised. Services was fantastic especially Augustine our waiter. Food was superb. Chose miami spice was skeptical about portions being small for my husba...
Mai multThe food ad service was exceptional! My only issue was that they changed the type of pasta used in the Cacio e Pepe to an elbow type pasta. It made the dish be...
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