Fiorini Combines Old World Charm And Carefully Prepared Classic Italian Cuisine

Fiorini Restaurant

ADDRESS:209 East 56th Street

(Between Second Avenue and Third Avenue)

New York, NY 10022

WEB SITE:www.fiorinirestaurantnyc.com

TELEPHONE:(212) 308-0830

FAX:(212) 308-9399

HOURS:Dinner:               5:00 PM  -  10:00 PM, Mon.-Sat.

(Closed Sunday)

Lunch:                  12:00 Noon – 3:00 PM, Mon.-Fri.

CUISINE:Regional Italian

CREDIT CARDS:All major cards accepted

PRICE RANGE:Lunch (entrees):  $16.00 – $28.00

Dinner (entrees): $18.00 – $45.00

DRESS:Smart Casual

RESERVATIONS:Recommended

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

OWNER:Lello Arpaia

OPENING DATE:August, 2006

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Fiorini

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.

 

LELLO ARPAIA -- PHOTO

OWNER/DESIGNER:Lello Arpaia (Above)

Book A Reservation Online By Clicking Here

 

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

 

Sample Dinner Menu, Subject To Change

PASTA FRESCA

RAVIOLI DI VERDURA
$19
Hand crafted ravioli filled with roasted vegetables, porcini mushroom ragu
GNOCCHI AL GORGONZOLA
$19
Potato gnocchi, imported gorgonzola dolce cheese sauce
PAPPARDELLE CON GRANCHIO
$22
Jumbo lump crab meat, garden peas, garlic, olive oil, marinated cherry tomatoes, lobster broth
TAGLIOLINI AL CAFFE
$23
Rock shrimp, porcini mushrooms, oven roasted tomatoes, tarragon, white wine sauce

PASTA TRADIZIONALE

BUCATINI ALLA MATRICIANA
$18
San Marzano tomato sauce, imported pancetta and onions
LINGUINE ALLE VONGOLE
$20
Little neck clams, garlic, olive oil, white wine, fresh parsley
SPAGHETTINI CARBONARA
$18
Pancetta, organic egg, pecorino Romano, cracked black pepper
RIGATONI ALLA BOLOGNESE
$18
Home style beef and veal tomato meat sauce

RISOTTO

RISOTTO AI FRUTTI DI MARE
$25
Carnaroli rice, jumbo lump crabmeat, diver scallops, ocean shrimp, calamari, seafood broth

PESCE

PESCE SPADA LIVORNESE
$29
Grilled swordfish, imported olives, onions, capers, tomato sauce
SALMONE ALLA MOSTARDA
$25
Broiled wild Salmon, honey Dijon mustard sauce
GAMBERI FIORINI
$29
Ocean shrimp, baked mozzarella, white wine, hint of tomato sauce
CAPPESANTE
$30
Pan seared Diver scallops, caper berries, lemon, white wine, fresh parsley

CARNE

POLLO BELVEDERE
$24
Grilled chicken paillard, arugula, Balsamic tomato, avocado, pine nuts, sliced pecorino Romano
POUSSIN
$25
Grilled baby chicken, roasted lemon sauce
POLLO ALLA ROMANA
$18
Chicken breast, sweet sausages, artichokes, lemon, oven roasted tomatoes
VITELLO ALLA MILANESE
$28
Lightly breaded veal cutlet, arugula, tomato, sliced Parmigiano cheese
SCALOPPINE ALLA BOSCAIOLA
$28
Veal scaloppine, mushrooms, white wine, veal stock, truffle oil, fresh thyme
VITELLO ALLA PARMIGIANA
$26
Veal cutlet, oven baked mozzarella, fresh tomato sauce
NODINO DI VITELLO
$38
Veal medallion, wild mixed exotic mushrooms
COSTATA DI VITELLO
$45
Grilled Veal chop with sautéed caramelized pearl onions

ANTIPASTI

CAPRESE CON PEPERONI
$12
Buffalo mozzarella, roasted peppers, and yellow pear tomatoes
BROCCOLI RAPE
$10
Broccoli rabe, roasted garlic, olive oil, chilies
PUNTE DI ASPARAGI
$11
Grilled Mediterranean octopus, tomato, caper berries, olives, arugula, red onions
CALAMARI ALLA GRIGLIA
$13
Grilled Atlantic calamari, mesclun salad, lemon vinaigrette
GAMBERI E FAGIOLI
$14
Grilled shrimp, cannellini beans, oven roasted tomato, scallions
VONGOLE GRATINATE
$12
Baked little neck clams, with bread crumbs, fresh herbs
CARPACCIO DI MANZO
$13
Raw beef tenderloin, arugula, hearts of palm, Parmigiano shavings
PROSCIUTTO DI PARMA E FRUTTA
$12
Prosciutto, market fruit

INSALATE

MISTICANZA
$8
Organic field greens, cherry tomatoes, cucumbers, radishes, roasted shallot vinaigrette
BIANCA
$9
Thinly sliced raw artichokes, white mushrooms, endives, hearts of palm, Parmigiano, lemon vinaigrette
DELIZIA
$10
Baby beets, asparagus, goat cheese, balsamic reduction, orange segments
CESARE
$9
Romaine topped with minced egg, anchovies, croutons, sliced Parmigiano
CONTADINA
$10
Baby arugula, roasted peppers, Portobello, grilled onions, honey mustard and balsamic vinaigrette


Sample Bar Menu Subject To Change

CHEESE PLATE ASSORTMENT
$17
Served with fresh pear and honey truffle oil
ANTIPASTO DI AFFETTATI
$18
Prosciutto, Bresaola, Siena Coppa, hot Sopressata, aged balsamic vinaigrette drizzle, crispy spiced walnuts
SHRIMP & MOZZARELLA IN PASTELLA
$16
Served with lemon scented white cannellini bean sauce
CALAMARI
$14
Broiled calamari, stuffed with crab meat and artichokes, green pea vinaigrette
ZUCCHINI & OLIVES
$13
Fried zucchini and stuffed olive platter, anchovies sauce
7/50 POTATOES
$10
Crispy fried potatoes, toasted in truffle oil, tartar and yogurt sauce

Summer Drinks

Ginger
$8
Beefeater gin, homemade lemon-ginger simple syrup, garnished with fresh candied ginger
MELOGRANO
$8
Absolute citron, reduced blackberry puree, hint of triple sec, fresh mint
L’AMORE
$8
Southern Comfort, muddled pomegranate and apple compote, fresh lime juice
FIORINI
$8
Prosecco sparkling wine and fresh strawberry puree
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