Anton Bolling

CHEF
Written By Nicole Borden

Fiola Mare | Washington, DC | September 2018

FEATURED DISHES


New Zealand Greenbone Butterfish, Nasturtium, Shiso, Nepitella, Preserved Bergamot, and Lemon

Burrata, Heirloom Tomato Compote, Olive Oil, Basil, Cinnamon, Sea Salt, Meyer Lemon Zest, Cherry Tomatoes, Violet Artichokes, Meyer Lemon Zest, Bottarga, Basil Oil, and Pluto Basil

Angel Hair, Uni-Clam Nage, Ginger, Rosemary, Garlic, Lemon, Royal Siberian Caviar, Ossetra Imperial Caviar, and Osetra Imperial Golden Caviar

Fishermen’s Stew: John Dory, Brodetto, Sofritto, Calabrian Chile, Fennel Pollen, Saffron, Lemon, Squid, Mussels, Cockles, Marble Potatoes, Cherry Tomatoes, Basil, and Bronze Fennel


Photography by Caroline Hatchett

Nicole Borden
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