Peachy Picks Fiorini
Right down to the last sip of the Lungarotti Dulcis, Fiorini proved itself course after course to be one of the best Italian places in Manhattan. It truly is an extraordinary experience from the team: Suzana and Donna who greet you, to Stefano Conenna, the captain and sommelier, to Lello the owner; to the cuisine and especially the Branzino and Gamberi Fiorini; and the overall classy, warm atmosphere that is exactly what you'd want an extraordinary dining experience to be.
Fiorini was previously featured in Tasty Tidbits:
It easily graduates to Peachy's Picks, for the aforementioned reasons and many more. A note to the wise-this place is absolutely hopping in prime dinner time (7-8pm) and it does not hurt to arrive a bit earlier than that, which we did. It is important to note in the midst of their greatest hustle and bustle, the atmosphere of Fiorini was not tarnished by loud noise or any other detriment; the crimson decor lit by warm sconses on the wall seduce and entice you into eating a meal that will not be forgotten.
Course number one for Peachy Deegan was the Contadina! A fresh start, this salad boasted baby arugula, roasted peppers, Portobello, grilled onions and was highlighted by an exquisite honey mustard and balsamic vinaigrette. Peachy sipped on a lovely Sangiovese-Centine, Banfi. The Portobello was especially tender and flavorful and every component of this symphony of goodness danced into Peachy's mouth to her culinary delight.
Anyone that thinks that classics such as Fiorini have gotten tired or boring can delete that thought immediately. How many of you have EVER had pasta with coffee in it? At Whom You Know we abhor many of the trendy new restaurants that have style with no substance, where you are left waiting forever with inferior food. Fiorini is tops in attentiveness and serves superior food. If Peachy Deegan was stranded on an island with only a few kinds of pasta dishes, the Pappardelle Con Granchio, made with lump crab meat (you know who LOVES crab), garden peas, garlic, olive oil, marinated cherry tomatoes and lobster both would be at the top of her island pasta dishes. Every component of this dish was decadent and orgasmic! She has been dreaming about it since her plate was empty...Placed in front of the esteemed
Pappardelle Con Granchio is the Tagliolini Al Caffe, which is brown because it is coffee-flavored.
Rock Shrimp, porcini mushrooms, oven roasted tomatoes, and tarragon bask in white wine sauce that you will find just superb.
Proving they can do more than just pasta, Fiorini then graduated Whom You Know to the main courses. We first began with the Veal Scaloppine which was among the best we've had. Tender, juicy and succulent, this veal is not a course to be missed. And the sauteed spinach which was its sideshow set it off perfectly.
When it came time for the Branzino, it was love at first site, and first bite for Peachy. Fabulously textured, perfectly deboned (and we cannot say that for many places we can assure you!) and joined by some Swiss Chard, this Branzino is one big component of Fiorini swimming effortlessly into Peachy's Picks. Absolutely one of the best Branzino's we've had! And Stefano was one of the most knowledgeable, on-the-ball people we've encountered recently. Here are two of the things we love about Fiorini:
The veal and the branzino were Stefano's idea...applause from Whom You Know.
An extraordinary restaurant serves you what they think you will like in addition to what you think you will like. Peachy loves shrimp. Peachy loves mozzarella. Peachy has never thought to put them together, but Fiorini has:
Ocean shrimp, baked mozzarella, white wine and a hint of tomato sauce is an absolute knockout. It is clear that experience and excellence win the game, and Lello has assembled a menu that will please even the pickiest of eaters, ingredients that put many other restaurants to shame, an atmosphere that is warm and friendly while being elegant, and a staff that is tops. And, they even gave the chocoholic chocolate:
The final hit of the night was consistent with the superior quality we encountered every step of the way. Beautiful inside and out, this finale was everything you would hope for in a battle with chocoholism that will never be won because the victor on the plate eventually wins out in the stomach of Peachy Deegan. If just looking at that picture doesn't bring a gigantic smile to your face and motivate you to ring Fiorini now for your reservation, we don't know what would.
Lello was just as delightful as everything we encountered at Fiorini and he came to America at age 19 and has had a storied history in the restaurant business in New York, which we hope to tell you about in an upcoming feature. Peachy's Rosetta Stone Italian lessons have just begun and she understands Fiorini means little flower, however she thinks it tastes like an entire garden! But don't just listen to Peachy alone. Our esteemed panelist adds:
If you're searching for a superb dining experience in East Midtown, you need look no further than Fiorini on 56th between 2nd and 3rd. Elegant, chic and sophisticated without being stuffy, this is the perfect restaurant in which to enjoy a beautifully prepared Italian meal and first-rate service. Featuring regional Italian classics prepared with only the freshest ingredients, Fiorini provides a welcome respite from the hustle-bustle of the Manhattan streets. We nibbled on yummy homemade focaccia as we perused the extensive menu and debated what to order. For my first course, I was torn between the figs (a special for the day, served with prosciutto, creamy mascarpone cheese and honey truffle) and the Punte di Asparagi (local asparagus, roasted garlic, olive oil, fresh grated pecorino Romano).
I finally decided on the asparagus, and was thrilled with my selection. Perfectly cooked, fresh, tasty, and served in a delectable, savory sauce. Delicious! Our waiter for the evening was Stefano, who is one of the captains at Fiorini and also the sommelier, so we had plenty of help in selecting wine to accompany our meals. I started with the 2009 Jacques Lurton Sauvignon Blanc, whose grassy, mineral-y character was the perfect match for the asparagus. Stefano insisted that we try some of Fiorini's homemade pasta between our appetizers and our entrees, and he brought us out a small serving each of both the Pappardelle Con Granchio and the Tagliolini Al Caffe. Both were outstanding.
The pappardelle featured jumbo lump crab meat, garden peas, garlic, olive oil, marinated cherry tomatoes, and lobster broth. The crab meat was sweet and tender and the combination of flavors was marvelous. The taglioni was served with rock shrimp, porcini mushrooms, oven roasted tomatoes, tarragon, and a white wine sauce. Also, to give it a brown color and a more complex flavor, the taglioni was made with just a bit of coffee (hence “Al Caffe!”). It was an absolutely delectable dish, and I’m considering making a return trip to Fiorini just to have more of it! Stefano also guided our selection for our main course, suggesting that we each try both the Scaloppine Alla Boscaiola and the fish special for the day, a whole grilled Branzino. As with the pasta selections, Stefano once again made excellent recommendations. The Scaloppini Alla Boscaiola (veal scaloppini, mushrooms, white wine, veal stock, truffle oil, and fresh thyme) was simply bursting with flavor and one of the best things I’ve tasted in recent memory. The meat was pounded thin and extremely tender, and the sauce was divine. The branzino was also magnificent – light and delicate, with a sweet, slightly buttery flavor. It was accompanied by a delicious lemon sauce, which was a perfect complement. For my main courses, Stefano suggested the Santa Marina Pinot Grigio, which was another wonderful recommendation. It was light and crisp, with just a hint of fruitiness, and it went very well with both the branzino and the veal. After the branzino and the veal, we were treated to yet another delightful dish – Stefano had noticed that Peachy had had her eye on the Gamberi Fiorini (ocean shrimp, baked mozzarella, white wine, and a hint of tomato sauce) while we were looking over the menu, so he insisted that we try this as well! Full as we were, we were very excited to try this dish. It’s the first time either of us has had mozzarella melted on shrimp, but after tasting how well they worked together, it definitely will not be the last! Of course, the meal would not be complete without dessert, and after sampling the terrific quality of all of the other dishes, I couldn’t wait to try Fiorini’s tiramisu.
My anticipation proved to be well-founded as I tucked into one of the best tiramisus I’ve ever had! The espresso flavor was strong and the dessert was just sweet enough without being too sweet. Overall, a truly top-notch dining experience from start to finish. I highly recommend Fiorini to anyone looking for a fantastic, high-quality Italian meal in Manhattan.
Peachy Picks Fiorini!
Fiorini is Highly Recommended by Whom You Know.
209 East 56th Street
212 308 0830
Welcome to Fiorini
The Arpaia family, New York City’s most prolific restaurant dynasty has done it again. Known for La Tavarnetta, Lello, Scarlatti, Cellini, Bellini, Aqua Pazza, Dona, Ama, David Burke & Donatella, Mia Dona, Anthos, Kefi, and Dontatella, patriarch Lello Arpaia and son Dino partnered to create Fiorini in September 2007.
“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 Lello’s and Dino’s (shown to the right) passionate commitment to authentic cuisine. They are equally dedicated to fostering a warmly welcoming atmosphere, one built on the firm foundation of knowledgeable, gracious service from a staff of hospitality professionals.
Fiorini, conveniently located in midtown on 56th Street, between 2nd and 3rd Avenues, is open Monday through Saturday for dinner and Monday to Friday for lunch.
