Fabio Piccolo Fiore

Fabio Piccolo Fiore o 230 East 44th Street, NYC 10017 o Tel. 212.922.0581

Fabio Piccolo Fiore is located in Midtown Manhattan at 230 East 44th Street between 2nd and 3rd Avenues, and is open for lunch and dinner Monday through Thursday from 12:00pm-10:30pm, and Fridays from 12:00pm-11:00pm. They are also open from 4:00pm-12:00am on Saturdays and 4:00pm-9:30pm on Sundays. For more information on private parties and reservations, please call 212-922-0581 or visit www.fabiopiccolofiore.com.

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piccolo-use

Review By Nancy Walman

Fabio Piccolo Fiore: The Little Flower of Midtown Manhattan

Owner Nick Nubile always dreamt about opening a restaurant to show off the wonderful cuisine that his home region of Abruzzi, Italy so abundantly offers. It was only when he met Chef Fabio Hakill that he realized his dream could finally come to fruition. The two have come together to create Fabio Piccolo Fiore, a unique midtown gem that focuses on the light and fresh fares of central Italy.

The restaurant takes its name from an old Italian song, Piccolo Fiore, which wistfully asks, “Why are you going around the world when you have someone who loves you here?” Indeed, there’s no need to go around the world-Chef Fabio is creating fantastic Italian food here in Manhattan.

Should you be interested in seeing the sights of Italy as well, Fabio and Nubile have their bases covered. Diners can take in the art of the Italian Renaissance as they dine in the main dining room, where vibrantly colored replicas of Raphael, Da Vinci, and Bronzino adorn the walls. The setting certainly has references to Old World Italy, but it also manages to retain modern touches that give it an upscale, contemporary vibe.

In the kitchen, Chef Fabio focuses on delivering art of a whole other level. There, he executes the recipes and techniques that he has been perfecting since his days as a young culinary student at the San Giovanni culinary school in his hometown of Rome, Italy. Realizing his potential as a chef after entering a national cooking competition, Chef Fabio passionately worked his way through the kitchens of the highly acclaimed restaurants Il Caminetto and Il Matriciano in Rome before making his way to the famous Parkside Restaurant in Queens. He injects pride and passion into every dish he serves, and his main desire, above all, has always been to see his customers leave happy.

To do this, Chef Fabio offers to bring personalized service into the kitchen by going off the menu at diners’ requests. Can’t decide between two meat dishes?

Fabio will give you half of each. Still craving Chicken Parmigiana but not finding it on the menu? Let Fabio know, and he will indulge you. No matter what you desire, Chef Fabio will make every effort to guarantee your satisfaction. No tricks, no gimmicks, just quality ingredients and passionately executed food at a fair and reasonable cost.

Chef Fabio’s willingness to go off the menu by no means implies that the menu is anything shy of comprehensive. Indeed, most diners will find themselves unable to choose between the many options that the menu offers. Unlike many other Italian restaurants, Chef Fabio’s menu veers away from the traditional Northern and Southern fares. Instead, he focuses on the lighter, fresher, flavors typical in the central regions of Tuscany and Abruzzi.

Take, for instance, his Clams alla Tiziano, an appetizer of clams sautéed with lemon and fresh scallions in white wine. Without the clutter of heavy sauce or overbearing flavors. This is true, too, of the Misto di Nettuno, which comes laden with shrimp, octopus, and squid. Indeed, all the flavors are genuinely Italian.

But Chef Fabio’s strengths are best displayed in the way he works with pasta. It is here that his innovative menu truly comes to life, with dishes such as the Pasta alla Chef, a homemade fettucini with porcini mushrooms and truffle sauce that’s finished tableside in a wheel of Grana Padano by Chef Fabio himself. The technique is unusual and entertaining, but the result is truly enticing.

Another house creation, the Fettucini alla Nicola, blends the wonderful flavors of veal, fresh tomato, mushrooms, and herbs to create a completely unique, cream-less sauce. Fabio’s mastery of pasta is truly indisputable.

Fabio Piccolo Fiore’s menu doesn’t quit at pasta, though, as Chef Fabio is equally proud of his ability to prepare fish. This is most evident with the Cartoccio, a red snapper cooked with fresh tomatoes, baked potatoes, capers, olives, and herbs. It’s light and aromatic-a mark of success for any fish lover. The Tonno alla Fabio, a pepper crusted tuna with shallots and a balsamic vinegar reduction, is equally successful.

Fabio Piccolo Fiore’s menu doesn’t quit at pasta, though, as Chef Fabio is equally proud of his ability to prepare fish. This is For those with heartier appetites, Chef Fabio is quick to recommend the Veal Toscano, the Tuscan cousin to the well-known Veal Milanese. The veal is still breaded, but is then topped with chopped salad, avocado, and fresh mozzarella for a fresher and more vibrant flavor profile. The truly indulgent will find pleasure with the large selection of steak and lamb dishes, such as the Bistecca Fiorentina and the Filleto al Pepe Verde, a tender filet mignon with green peppercorns and brandy.

To finish your meal on a sweet note, Fabio Piccolo Fiore features a wonderful selection of homemade desserts that ranges from a light and airy Tiramisu to the Chef’s Special Dessert with homemade coconut gelato, fresh fruit, Grand Marnier, and mint leaves.

Maitre’D Tiziano Maiella is quick to point out that Abruzzi and Tuscany offer more than just delicious food-indeed, the wine list at Fabio Piccolo Fiore proves that these regions also offer a brilliant selection of wines. Tiziano, who has honed his sommelier skills through ten years of education in Italy, France and Switzerland, selected the wines to parallel the “journey through Italy” that diners experience in their food selections. Many wines are available by the glass, making them a perfect complement rather than an unnecessary splurge. Still, Fabio Piccolo Fiore features a number of exceptional bottles for special occasions, all with Wine Spectator ratings above 90.

For the after-work crowd, Fabio Piccolo Fiore also features a bar with daily specials and signature drinks such as the Espresso Martini, made with a special Nubile family recipe.

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Radio Review

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Chef Fabio of Fabio Piccolo Fiore is a firm believer that you should never have to choose between equally tempting dishes. Since he makes many of those, he’s introducing a Pasta Festival, to celebrate his restaurant’s greatest strength. Indulge your inner pasta-lover with three separate tasting portions of pasta, sandwiched by a selection of starters and desserts, for a true value price of $30, available exclusively between the hours of 5 and 7 PM each night.

Among your choices are Lobster Ravioli, Fettuccine served with a delicate truffle sauce, and a luscious Risotto. Rather than settling for any one, taste all three-or choose from any of the other selections on the diverse prix fixe menu that’s guaranteed to be a crowd-pleaser. Plus, all the pastas are made fresh in-house. Where else can you find such high quality food at such an affordable price? The menu doesn’t quit at pasta, though, the Chef is equally proud of his ability to prepare fish, exquisite Veal and beef. Don’t miss chef’s special dessert and the fine wine list at Fabio Piccolo Fiore, 230 East 44th Street, rates A Major on the Walman Report.

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Sample Dinner Menu

Pasta Festival Menu
Fabio Piccolo Fiore

Available daily from 5 PM – 7 PM

To Start – Choose One

Arugula Salad
fresh arugula served with orange filet, pear and walnuts in orange vinaigrette

Spinach Salad
baby spinach, portobello mushrooms with roasted goat cheese in a reduced balsamic sauce

Pastas – Choose Three (Tasting Portions)

Rigatoni Pomodoro
With fresh tomatoes and basil

Orecchiette Pugliesi
orecchiette with broccoli rabe, garlic, and olive oil

Gnocchi alla Genovese
fresh gnocchi tossed in fresh tomatoes, mozzarella, and a light pesto sauce

Fettuccine alla Nicola
fettuccine with ground veal, fresh tomatoes and shiitake mushrooms topped with a delicate truffle sauce

Lobster Ravioli
Stuffed ravioli is a pink lobster sauce

Risotto Tartufato
Mushroom risotto with truffle oil

Sweet Things – Choose One

Homemade Cannoli alla Sicilian

Home-Made Gelato

Tiramisu

$30 per person

Fabio Piccolo Fiore o 230 East 44th Street, NYC 10017 o Tel. 212.922.0581
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Dinner Menu

Calamari Fritti ~ Calamari fried to perfection. $13.00
Antipasto Toscano ~ Fresh cannellini beans, fresh calamari, celery & Italian vinaigrette. $13.00
Pepata di Cozze ~ New Zealand mussels baked with tomatoes & garlic any style. $13.00
Clams alla Tiziano ~ Manila clams sautéed with lemon & fresh scallions in white wine. $15.00
Anipasto Piccolo Fiore ~ Grilled portobello mushroom, roasted peppers, asparagus,
artichokes, scamorza & smoked salmon. $14.00
Mozzarella di Bufala ~ Buffalo mozzarella with roasted peppers, tomatoes, olive oil & basil. $14.00
Misto Caldo ~ Stuffed mushrooms, mussels, clams & shrimp. $15.00
Misto di Nettuno ~ Select shrimp, octopus & squid. $15.00
Crab Cake ~ Jumbo lumped crabmeat, fresh celery & roasted peppers. $17.00
Cocktail Fabio ~ Select shrimp, crabmeat & oysters. $20.00

Side Dish Choices ~ Broccoli Rabe, Sautéed Spinach, Grilled Artichokes, French Fries, Pasta Pomodoro, or Aglio olio. $7.00

 

Penne alla Vodka ~ Penne pasta in a rich pink vodka sauce. $18.00
Ravioli all’ Aragosta ~ Lobster ravioli in lobster sauce. $24.00
Rigatoni al Pomodoro ~ Rigatoni with fresh tomato & basil. $18.00
Orecchiette Pugliesi ~ Orecchiette with broccoli rabe, garlic and oil. $18.00
Gnocchi alla Genovese ~ Fresh gnocchi tossed in fresh tomatoes, mozzarella & a light pesto sauce. $20.00
Spaghetti alle Vongole ~ Spaghetti with white clam sauce. $22.00
Fettuccine alla Nicola ~ Fettuccine with ground veal, fresh tomatoes & shiitake mushrooms topped with a delicate truffle sauce. $23.00
Pappardelle al Porcini ~ Pappardelle with fresh porcini mushrooms. $24.00
Linguine Frutti di Mare ~ Calamari, gamberetti, vongole & mussels in a red or white sauce. $25.00
Shrimp & Lobster Risotto alla Fabio ~ Select shrimp and lobster over delicate risotto. $25.00
Pasta alla Chef ~ Homemade pasta prepared and served by Chef Fabio at your table. $28.00

Side Dish Choices ~ Broccoli Rabe, Sautéed Spinach, Grilled Artichokes, French Fries, Pasta Pomodoro or Aglio olio. $7.00

Petti di Pollo Grigliati ~ Grilled chicken with grilled vegetables or salad. $21.00
Pollo Francese ~ Delicate boneless chicken in white wine & lemon sauce. $20.00
Pollo Fiorentino ~ Boneless chicken with baby spinach, melted fontina cheese, shiitake mushrooms in marsala sauce. $22.00
Pollo Scarpariello ~ Boneless chicken pieces with garlic & rosemary with a touch of balsamic vinegar. $22.00
Veal Toscano ~ Breaded loin of veal topped with chopped salad, avocado & fresh mozzarella. $30.00
Scaloppine al Porto ~ Loin of veal with champignon & port wine sauce. $26.00
Filleto al Pepe Verde ~ Filet mignon with green peppercorns & brandy. $37.00
Costoletta alla Grigalia ~ Broiled veal chop & fresh vegetables. $38.00
Rack of Lamb ~ Served with fresh mint & lamb stock. $38.00
Bistecca Fiorentina ~ Grilled Tuscan steak served with French fries. $38.00
Bistecca della Casa ~ 24 oz. aged T-bone steak. $45.00

Side Dish Choices ~ Broccoli Rabe, Sautéed Spinach, Grilled Artichokes, French Fries, Pasta Pomodoro or Aglio olio. $7.00

Fileto di Sogliola ~ Filet of sole almondine. $24.00
Gamberoni al Vino Bianco ~ Jumbo shrimp in garlic & wine sauce over rice. $28.00
Tonno alla Fabio ~ Pepper crusted tuna steak with shallots, reduced balsamic vinegar & fresh baby vegetables. $28.00
Salmone al Forno ~ Baked wild salmon with white wine, lemon & capers. $26.00
Cartoccio ~ Red snapper with fresh tomatoes, baked potatoes, capers, olives & herbs. $29.00
Grilled Branzino
~ Whole branzino with roasted red peppers. $30.00
Grilled Swordfish
~ Served with white wine, lemon, capers or any other style. $30.00
Chilean Sea Bass ~ Cooked any style. $33.00
Savor of Red Sea ~ Live lobster or African lobster tail any style. Market Price

Side Dish Choices ~ Broccoli Rabe, Sautéed Spinach, Grilled Artichokes, French Fries, Pasta Pomodoro or Aglio olio. $7.00

Cheesecake ~ Homemade Italian cheesecake. $9.00
Creme Caramel ~ Rich layered custard and carmel treat. $9.00
Warm Chocolate Cake ~ Deep rich cake served warm. $9.00
Cannoli alla Siciliana ~ Homemade cannoli. $8.00
Creme Brulée ~ Savory custard treat browned on top to perfection. $10.00
Frutti di Bosco Tart ~ Delicious tart with sweet soft fruits. $10.00
Italian Gellato
~ Thick, smooth and refreshing Italian ice cream. $10.00
Torta della Nonna ~ Tuscan cheese tart. $10.00
Tiramisu ~ Mascarpone cheese, cream & espresso coffee delight. $10.00
Fresh Crêpe ~ Fresh fruit & cheese wrapped in delicate pancakes
topped with whipped cream. $11.00
Fruit Mousse ~ Fresh fruit mousse topped with whipped cream. $11.00
Fiore & Fiori ~ Assorted cheeses & fruits. $14.00
Zabbaione ~ Homemade zabbaione with fresh fruit. $11.00
Chef Fabio Special Dessert ~ Fruit and ice cream tower with Grand Marnier
& fresh mint. $13.00

Wine By The Glass

WHITE WINES BY THE GLASS
Prosecco (Dry) Aldegheri Lombardia 2007 ~ $11.00
Moscato D’Asti (Sweet) Castello de Poggio Piemonte 2006 ~ $11.00
Renzo Masi (Rose) Poggerissi Toscana 2006 ~ $7.00
Pinot Grigio Concilio Veneto 2006 ~ $8.00
Chardonnay Concilio Veneto 2006 ~ $8.00
Reisling Trimbach France 2006 ~ $10.00
Trebbiano & Riesling Zaccagnini Abruzzo 2006 ~ $8.00
Sauvignon Blanc Whitehall Lane Napa Valley 2006 ~ $10.00
Lugana Ca De Rocchi Tinazzi Veneto 2006 $11.00
Passito Dessert Wine Zaccagnini Abruzzo 2003 ~ $11.00

RED WINES BY THE GLASS
Cabernet Sauvingnon La Delizia Friuli 2004 ~ $9.50
Chianti Classico Villa Vistarenni Toscana 2003 ~ $10.00
Merlot Conte Brandolini Friuli 2004 ~ $9.50
Montepulciano Zaccagnini Abruzzo 2004 ~ $10.00
Pinot Noir Echelon Sonoma & France 2006 ~ $9.50
Cabernet & Merlot Rubbia Rabbuccolo Toscana 2005 ~ $10.00

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Fabio Piccolo Fiore is located in Midtown Manhattan at 230 East 44th Street between 2nd and 3rd Avenues, and is open for lunch and dinner Monday through Thursday from 12:00pm-10:30pm, and Fridays from 12:00pm-11:00pm. They are also open from 4:00pm-12:00am on Saturdays and 4:00pm-9:30pm on Sundays. For more information on private parties and reservations, please call 212-922-0581 or visit www.fabiopiccolofiore.com .

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