ADDRESS:209 East 56th Street
(Between Second Avenue and Third Avenue)
New York, NY 10022
HOURS:Dinner: 5:00 PM - 10:00 PM, Mon.-Sat.
Lunch: 12:00 Noon – 3:00 PM, Mon.-Fri.
CREDIT CARDS:All major cards accepted
PRICE RANGE:Lunch (entrees): $16.00 – $28.00
Dinner (entrees): $18.00 – $45.00
SEATING CAPACITY:Dining Room: 120
Private Dining Room: 50
NUMBER OF ROOMS:1
(Private Party Room seats 50)
PARTY FACILITIES:With semi-private and private dining areas available,
as well as the whole restaurant if required, Fiorini
can cater parties large and small for both daytime
and evening events and is highly recommended as a party and event venue.
EXECUTIVE CHEF:Xavier Quispilema
PASTRY CHEF:Xavier Quispilema
WINE DIRECTOR:Stefano Conenna
OPENING DATE:August, 2006
The Elegant Main Dining Room (Above)
“Little flower” Fiorini is a smartly simple, nonchalantly elegant Italian restaurant designed for midtown Manhattan neighborhood and New York City destination dining at moderate prices. Fiorini showcases regional Italian food traditions, rooted in the freshest, highest quality ingredients available – a reflection of owner Lello Arpaia’s passionate commitment to authentic cuisine. He is equally dedicated to fostering a warmly welcoming atmosphere, one built on the firm foundation of knowledgeable, gracious service from a staff of hospitality professionals. Indeed you will find no better service in any NY Italian restaurant and Mr. Arpaia is a consummate professional, walking from table to table making each guest feel pampered.
Mr. Arpaia, whose previous restaurants include Lello, Scarlatti, Cellini and Bellini, is also a chef and along with his Executive, Chef Xavier Quispilema, collaborates to craft a menu featuring an eclectic selection of classic, regional Italian dishes, refining and updating them with a modern flair.The easy to negotiate menu is enhanced with numerous daily specials, which are thankfully listed on the menu with prices.
Firorini offers a handsome 20-foot long custom-made marble and oak bar, located at the front of the restaurant, and features a specially curated, predominantly Italian wine list, with some good bottles in the $50 to $70 range and a variety of wines are available by the glass. In addition, specialty cocktails such as Fiorini (Prosecco and Fresh Strawberry Puree), Melograno (Absolut Citron, Reduced Blackberry Puree, Hint of Triple Sec, Fresh Mint), and L’Amore (Southern Comfort, Muddled Pomegranate and Apple Compote, Fresh Lime Juice) are also available. The Dinner, Lunch, and Bar Menus can be enjoyed at the bar as well.
With our beautifully made cocktails we enjoyed a crispy fritto misto, combining bay scallops, shrimp, calamari and zucchini. Even better, was a fork-tender Mediterranean grilled octopus with tomato, caper-berries, olives, arugula and red onions. With it we chose a 2009 Pio Cesare Langhe Arneis, from Piedmont, Italy ($52). It was fresh, sprightly and full bodied enough to enjoy throughout the meal.
We followed with 2 pastas: Fresh PAPPARDELLE CON GRANCHIO or Jumbo Lump Crab Meat, Garden Peas, Garlic, Olive Oil Cherry Tomatoes and Lobster Broth, a house specialty, and LINGUINE ALLE VONGOLE, Little neck clams, garlic, olive oil, white wine and fresh parsley. The linguini was “Italian” al dente, a bit more to the bite than most Italian restaurants in America serve it and just to our taste. Neither dish was smothered with sauce, another commonly found error in many NY Italian restaurants.
Linguini and White Clam Sauce (Above)
Our entrees consisted of a huge Grilled Ribeye in Brandy and Green Peppercorn Sauce (a special) and a honey of a Grilled Veal chop with sautéed caramelized pearl onions. Both were beautifully grilled, tender and juicy.
What A Chop (Above)
Fiorini is not the place to skip dessert. Along with fine cappuccino, don’t miss the amazing Baba, a feathery sponge cake filled with Marsala and Mascarpone cheese and served with a shot of rum to douse as you please. The Chocolate Soufflé was more like a molten chocolate cake, but delicious nonetheless.
Desserts of Distinction (Above)
Fiorini’s stylish, sophisticated dining room is enhanced by an 8-foot high ceiling, fabric-upholstered banquettes and chairs, mahogany tables with white tablecloths, woven fabric walls, hanging fabric light fixtures and sconces, rich varnished wood floors, and there is a charming Private Dining Room, located in the back of the restaurant.
As one of the last remaining luxury Italian restaurants in Manhattan, Fiorini is highly recommended. And wonder of wonders, having a good experience, even for first-timers, is a no brainer.
OWNER/DESIGNER:Lello Arpaia (Above)
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