Fiorini – Doing the Classics Right in Midtown East

Fiorini is a restaurant in Midtown east that is easily passed over if you don’t know about it. It is quiet and low key, without any big signs or crazy press campaigns to alert you of its presence.

Once inside, the atmosphere is serene and upscale – very suitable for business lunches, dinner with the parents, or a quick glass of wine at the bar after work.

Foccacia

The foccacia is excellent – pillowy and moist, with plump, sweet tomatoes and a nicely salted crust. It needs no olive oil, because it is so expertly seasoned and baked.

Punti Di Asparigi – Grilled Mediterranean octopus, tomato, caper berries, olives, arugula, red onions

A pungent and acidic dish  that is bright despite the octopus’ meaty texture and flavor. The octopus is quite tender, with a mild flavor that gets a hit of salt form the caper berries, brininess form the olives, and some bite from the red onions. Highly recommended for those who enjoy these flavors.

Burrata with prosciutto and roasted peppers

In a city full of cheese-and-vegetable plates, this one stands out. The burrata is almost eerily silky – so much so that it nearly falls apart on the plate. It stays together just enough to be creamy both in texture and taste, spiked by fruity olive oil, sweet balsamic vinegar, and freshly cracked black pepper. The prosciutto is soft and pleasantly salty next to the ribbons of velvety roasted peppers. This is not a complicated dish, but it is a perfectly executed one.

Bucatini Alla Matriciana – San Marzano tomato sauce, imported pancetta and onions

The standout of the night. I have never had this traditional Roman dish, and its depth of flavor really surprised me. The pancetta’s smoky flavor intensifies as it cooks, infusing the soft tomatoes and sweet onions with its depth and richness.  The pancetta is rendered crisp and the housemade bucatini is nothing less than exceptional. Thick, pliant, perfectly al dente and incredibly hearty. I could eat bowl after bowl of this dish, and hope to recreate it at home with even half of the taste factor.

Risotto Ai Frutti Di Mare – Carnaroli rice, jumbo lump crabmeat, diver scallops, ocean shrimp, calamari, seafood broth

Creamy but not mushy rice, a heady, saffron laced broth, and tons of sweet crab, juicy shrimp, and other seafood. This one is for the seafood lovers – it is intensely briny and has a very pronounced oceanic flavor. It isn’t fishy at all, but is very much of the sea.

Cappesante – Pan seared Diver scallops, caper berries, lemon, white wine, fresh parsley

A well made scallop is a joy forever – that’s how the quote goes, right?

Well, this is in every way a joy. A fresh scallop, grilled to perfection, glazed with butter, wine, and salty capers. The kumquat on the side provides a surprising burst of sweetness to the rich, salty dish.

Baba Au Rhum

A cream filled brioche, served with a glass of rum on the side to soak the fluffy, buttery bread. It is sweet, but more buttery than sugary. Really a fantastic dessert, made in house and served in an ample portion.

Fiorini is a good place to know. The menu might not be groundbreaking, but the restaurant does classics beautifully. The service is good, the portions are ample, and though the prices are a bit high, they are on par for this side of town. If you have a show at City Center or a business meeting nearby, this is a great option.

 *Note: My meal was paid for by the restaurant.  I was not paid or required to write a review, and my opinions are my own and, I feel, impartial.*

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  1. […] know how much I love burrata, right? Well…I still love it. Here, it is just cut, served with sweet […]