FIORINI RESTAURANT OFFERS NEAPOLITAN FESTIVAL

festival, festivals, Italian, Restaurants Comments Off

Apr 302012

FIORINI RESTAURANT

209 East 56^th Street New York, NY 10022T: 212.308.0830F: 212.308.9399

www.fiorinirestaurantnyc.com

On Monday, April 16, Fiorini, the regional Italian midtown restaurant (209 East 56th Street — between 2nd & 3rd Avenues) owned by acclaimed restaurateur/chef Lello Arpaia, will launch a month-long Neapolitan Festival, the first in an ongoing Regional Italian Culinary Series. Lello, a native of Naples, will offer a unique 4-Course $55 Neapolitan prix fixe menu (also available a la carte) during dinner hours (5:00PM – 10:00 PM), Monday-Saturday (closed on Sunday). This authentic Neapolitan Menu is also available with paired Neapolitan wines for $75.
For reservations, call Fiorini at 212-308-0830 OR e-mail the restaurant at fiorinirestaurant@gmail.com.

NEAPOLITAN PRIX FIX MENU

$55 or $75 (with paired wines)

Appetizer (choice of)

Fritto Misto with Zucchini

Polipetto Affogato

Pasta (choice of)

Scialatilli Amalfitani with Eggplant

Linguine alla Vongole with Zucchini

Fish / Meat (choice of)

Scallopine alla Pizzaiola

Pollo Scarpariello

Branzino Acqua Pazza

Dessert

Baba o Rum

Disclosure

Filed under: festivals, Italian, Restaurants Tagged: festival, Italian, Restaurant

Merlot di San Leonardo, Demonstrates Italy’s Excellence With This Grape

Italian, Italy, merlot, Wine Comments Off

Apr 142012

Merlot di San Leonardo

Merlot di San Leonardo
Wine: Merlot di San Leonardo

Region: Trentino

Oenologist: Carlo Ferrini

Grapes: 100% Merlot

Vineyards location: Adige valley

Extension: 20 ha

Orientation: south

Altitude: 750 ft

Vine training: Guyot and Pergola

Soil: well-drained gravel and soil

Total production (btls): 45,000

Vinification: Grapes are destemmed and soft-crushed, with minimal use of sulphur dioxide. The juice ferments and macerates on the skins for a long period of time, during which the cap is punched down daily. The must is cold-clarified by allowing the lees to settle.

Ageing: For 18 months in 60-hectolitre Slavonian oak barriques. In the bottle for at least four months before release onto the market.

This wine has a brilliant ruby red, with attractive depth and decent length. The aromas are alcohol and fruit-rich when the wine is young, later mellowing with bottle age into ripe plum fruit layered over a faintly grassy background note. Dry, soft and well-balanced on the palate, it reveals a pleasing bitterish twist in the finish. Good aromatic length. A classic food wine with rice and pasta in tomato or meat sauces such as lasagna, and meat or cheese filled pasta, as well as grilled and stewed meats, poultry, white meats and soft cheeses.

LOVELY IN EVERY WAY!

WINE ON LINE RATING: A MINOR

info@viaswine.com

Disclosure

The Estate, founded in 1724, has a rich ancient past. The current owner, Marquis Carlo Guerrieri Gonzaga is the descendent of a famous Italian aristocratic family. The Marquises know how to yoke their aristocratic polish to a genuine rural simplicity. They do it spontaneously, directly involving all the people with they work to at Tenuta San Leonardo.
As a result the vineyards, home only to Cabernet Sauvignon, Cabernet Franc and Merlot, become more and more beautiful and the grapes even more delicious. The property spans over 300 hectares. Twenty of them are planted to vine. The cellar equipment includes stainless steel fermentation tanks and small and medium size oak barrels for aging.

The Trentino stretches from its northern borders with the Alto Adige to Lake Garda and the Veneto in the south. It is Italy’s most mountainous region. The majority of the region’s vineyards follow the course of the river Adige, the second longest in the country. The climate is characterised by very cold winters, but is also influenced by the lakes and rivers which create temperate microclimates ideal for viticulture. The region has a total of around 11,000 hectares under vine, for the most part trained on the overhead pergola system, and an annual production of 850,000 hectolitres, approximately 500,000 hectolitres of which consist of red DOC wines. The regional School of Agriculture at San Michele all’Adige, which specialises in viticulture and oenology, provides invaluable support to winemaking in the areas of clonal selection, vineyard management and vinification and has had a major influence on up-grading the quality of the region’s wines.

The most important local grape varieties are the white Nosiola and the red Schiava, Teroldego and Marzemino. French and German varieties are also widely planted. The leading white wines are Pinot Grigio, Chardonnay, the local Nosiola and Pinot Bianco. The top reds are Teroldego, which is unique to the Trentino, Pinot Nero and the Bordeaux varieties Merlot and Cabernet, which give particularly high quality results in the south of the region at Borghetto all’Adige. Another variety to note is Marzemino, which makes one of Italy’s most interesting country reds in the area around Isera. Vias has selected a portfolio of first class producers to represent the wines of the Trentino, and their products have contributed significantly to the consolidation of the company’s presence in the high class restaurant se

Description and History

Established in 1983 as an import company specializing in small, high-quality wineries, Vias Imports Ltd. has grown in most recent years to have broad-based distribution operations that place it among the most renowned Italian wine importers in the US market, boasting one of the most outstanding portfolios in the industry.
Its mission is to educate wine lovers about the wide range of grape varietals from Italy, inviting palates to appreciate the diversity of Italian wine through the enticing experience of food and wine pairing, and guiding them in the understanding of a heritage which is particular to the Italian peninsula.
Founding partner and Chairman,Fabrizio Pedrolli was General Secretary of the International Association of Sommeliers for many years. He continues to be a respected member of the Italian Ministry of Agriculture tasting commission, responsible for D.O.C. wines. He is recognized for his in-depth wine knowledge and fine palate, and has been instrumental in putting together a distinguished portfolio representing some of the finest, small wineries in Italy today.
Vias Imports, Ltd., has its headquarters in New York City. It distributes its wines directly in the States of New York and New Jersey, and nationally through a network of 61 distributors divided into seven regions:Northwest, West, Southwest, Midwest,Southeast, Mid-Atlantic, Northeast andFlorida-Caribbean
The management team is well equipped to develop strong sales growth over the next several years and the long term vision for Vias Imports, Ltd. remains committed to expanding its current image and position as an importer of exceptional products distributed to the best customers in the United States.

Luca Bigerna, a graduate of the University of Perugia, comes from a very strong international import and distribution background. After seven years with Cantoni Textile Group in Italy, USA and Hong Kong he joined Vias Imports Ltd. in 1996 as Vice President of Finance and Administration. In 2008 he was unanimously appointed President of the Company.
For the national Operations the National Manager Deena Miskiel runs a team of Managers and District Managers runs a team of nine regional managers and four District Managers, who are responsible for sales and development within their territory. Their high standard of professionalism and combined broad-based experience enhances the company’s ability to build distribution and offer quality service.
The company has its own wholesale operation in both New York under the supervision of Alex Pagano and New Jersey under Vincenzo Zagari.
This unique position of direct sales enables the company to nurture and establish strong relationships with some of the best accounts in one of the most important markets.
Thanks to an experienced marketing team Vias Imports Ltd. receives the necessary support to develop good communication with spokespersons in the editorial world, and to promote its image through a complex network of public relations.

Filed under: Italian, Italy, merlot, Wine Tagged: Italian, merlot, Wine

SD26 Plus Caprai Equals A Fabulous Wine Dinner Opportunity

Italian, wine dinner Comments Off

Apr 032012

One of NY’s great Italian restaurants pairs exquisite food with great wines from one of Italy’s great wine makers.

Filed under: wine dinner Tagged: Italian, wine dinner

TENUTA FRESCOBALDI DI CASTIGLIONI 2009 PROVES HOW GOOD A $25 WINE CAN BE

Italian, red, Tenuta di Castiglioni, Wine Comments Off

Mar 292012

LEGENDARY FAMILY-OWNED TUSCAN WINE COMPANY PUTS NAME PROMINENTLY ON FRONT LABEL FOR FIRST TIME

While a $25 SRP may be a celebratory wine to some Americans, to others it is the benchmark, where retail wines become agreeably drinkable. Fitting tin that category, we are always delighted to discover a $25 wine that is better than many carrying a $50 (or more) price tag. And while Marchesi de’ Frescobaldi is hardy a secret in the wine world, it is reassuring to know there re names we can trust and depend upon.

All you ever want to know and more can be found below, but the truth is in the bottle and it is terrific now and will last some years. Make sure it is cellar temperature and opened a good 2 hours before drinking. We loved the generous fruit, structure and subtle tannins. Great with chicken, beef, lamb, medium firm cheeses.

Highly Recommended. We plan a tasting of the complete line one of these days.

Marchesi de’ Frescobaldi Releases ‘Tenuta Frescobaldi di Castiglioni’

Marchesi de’ Frescobaldi launches its first wine in the US market bearing the family name, ‘Tenuta Frescobaldi di Castiglioni’. A blend of Cabernet Sauvignon (50%), Merlot (30%), Cabernet Franc (12%) and Sangiovese (8%), Tenuta Frescobaldi di Castiglioni comes from the original Frescobaldi family estate, Castiglioni, located approximately 20 kilometers west of Florence, in Val di Pesa, along the Arno River. The wine (2009 vintage, SRP $25), which has been marketed under Tenuta di Castiglioni previously, will be available in the US from January.

President of the company, Marchese Leonardo Frescobaldi asserts, “We found it was appropriate to add the Frescobaldi name to this exclusive wine because it comes from the oldest estate where my family began to cultivate vineyards and produce wines over 700 years ago. Since that time, the family passion has flourished and continued to the present 30th generation.”

“The soil of the Castiglioni estate is located southwest of Florence on gentle hills,” he continues, “and is characterized by a mixture of sand, clay and limestone. The land offers a fitting home for the different vineyards cultivated with perfect exposure. The wine is very much characterized by this particular terroir and offers a great intensity of fruit with a long lasting finish, elegance, and its richness is extremely stylish.”

Tenuta Frescobaldi di Castiglioni expresses the typicity and character of the territory of its origin and is consistent with the philosophy and mission of the family to ensure that each estate’s wine maintains its unique identity. The Frescobaldi family traces its origins back to the 11th century in the area where the Castiglioni estate was established in the 14th century. The vineyards at the 513-hectare estate are 200 – 250 meters above sea level. The local climate is warm and dry and the vineyards, completely replanted to high densities in the 1990s, favor the production of wines that display rich aromas of wild red berry fruit, classic to this Chianti area.

Tenuta Frescobaldi di Castiglioni is understated and refined, much like the Frescobaldi family itself, with a rich, deep, ruby-red color that is striking to the eye. The bouquet is fragrant with dark fruit that blends with notes of cocoa powder and roast espresso beans. The tannins are well integrated and offer a warm, lingering finish.

Marchesi de’ Frescobaldi, the leading wine producer of Tuscany and one of the most historic and respected wine companies in the world, combines centuries of tradition with progressive winemaking techniques and practices. Founded in the 14th century and a supplier of wines to the royal courts of Europe for generations, Marchesi de’ Frescobaldi is still a family-owned company today. Comprised of nine distinct estates totaling approximately 1,100 hectares, Marchesi de’ Frescobaldi produces wines utilizing only the grapes grown in its own vineyards. The company continually upgrades and modernizes its grape growing and winemaking operations, maintaining a relentless focus on producing unique wines that express the individuality of each unique terroir from which they are produced

Disclosure

TENUTA FRESCOBALDI DI CASTIGLIONI 2009
DENOMINATION: Toscana, IGT
GENERAL INFORMATION: The rich Tenuta Frescobaldi di Castiglioni, this estate’s iconic wine, is
clearly in a modern key, but holds fast to the qualities of its local terroir. The labels of the bottles
prior to the 2009 vintage presented the caption as “Tenuta di Castiglioni”
VINTAGE REPORT The balance sheet is strikingly positive, particularly regarding the outstanding
quality level of the fruit harvested. Spring 2009, as was the case in previous years, brought endless
rainstorms, which severely tested the vineyard staff as they labored to balance vine growth and
control pests, but the rain at the same time built up groundwater reserves. June and July, however,
brought light levels of rain, which reversed the slowdown in vine growth and brought forward the
ripening stage. The vines were thus able to perform at their best, and the grapes ripened slightly
early compared to the previous years. September’s cool nights and warm, sunny days ensured that
this demanding grape variety ripened perfectly and yielded wines of remarkable quality. Favourable
growing conditions made it possible to bring into the cellars optimally-ripened grapes with good
acid levels and complex aromatics.
TERROIR AND ENVIRONMENTAL CONDITIONS
TECHNICAL INFORMATION TASTING NOTES
VARIETY: 50% Cabernet Sauvignon, 30% Merlot, 10% Cabernet Franc, 10%
Sangiovese
YIELD/HECTARE: 40 hl/ha (2,342 tons/Acres)
HARVEST PERIOD: Beginning of October
VINEYARD PRACTICES: Manual
FERMENTATION VATS: Inox
FERMENTATION TEMPERATURE: 28°C (86° Fahrenheit)
ALCOHOL BY VOLUME: 13,5%
LENGTH OF FERMENTATION: 10 days
LENGTH OF MACERATION ON THE SKINS: 12 days
MALOLACTIC FERMENTATION: Immediately after the alcoholic fermentation
MATURATION METHOD: Barriques
LENGTH OF MATURATION: 12 months in barriques and 2 months in bottle
BOTTLE FORMATS: 0,75 lt., 1,5 lt., 3 lt.
Tenuta di Castiglioni’s deep, opaque ruby-red, rimmed in
purple, intrigues the eye. The nose is marked by
appealing, fragrant fruit, with deep draughts of
dark-fleshed fruit, such as wild blackberry, black cherry,
plum, and strawberry, which shade into toastier notes of
cocoa powder, roast espresso bean, tobacco leaf, vanilla,
and cinnamon. Impressively full-bodied, the palate shows
pleasurably warm, smooth, and well-rounded. Its tangy
acidity and noble tannins, already well integrated into the
structure, contribute to its exemplary balance. Subtle fruit
enlivens a lengthy, long-lingering finish.
SERVING SUGGESTIONS Ideal with game such as hare
and boar, with roasted or sautéed beef, roast of pork, as
well as with full-flavoured cheeses.
ESTATE AND VINEYARD LOCATION: Tenuta di Castiglioni, Comune di Montespertoli
ALTITUDE: From 200 to 250 m (From 656 to 820 feet)
VINEYARD SIZE: 130 Ha (321 Acres)
EXPOSURE: South-west
SOIL TYPE: Clay-limestone
5.500 viti/ha
TRAINING SYSTEM: Spur pruned cordon
VINEYARD AVERAGE AGE: 12 years
2007 Copyright Marchesi de’Frescobaldi
info@frescobaldi.it
www.frescobaldi.it
Marchesi de’ Frescobaldi
Via S.Spirito 11 50125 – Firenze
tel: +39 055 27141
AWARDS
Luca Maroni 90 points
2008
The Wine Advocate 90 points
2007
2007 Copyright Marchesi de’Frescobaldi
info@frescobaldi.it
www.frescobaldi.it
Marchesi de’ Frescobaldi
Via S.Spirito 11 50125 – Firenze
tel: +39 055 27141

AbouMarchesi de’ t Frescobaldi – http://www.frescobaldi.it

Filed under: Italian, red, Tenuta di Castiglioni, Wine Tagged: Italian, red, Tenuta di Castiglioni, Wine

IL Tesoro Holds Court In An Iconic New York Space

Italian, Restaurants, Upper East Side, upper eastside Comments Off

Mar 262012

IL Tesoro’s Beguiling Main Dining Room

IL Tesoro is located at 1578 First Ave. and 82^nd St., New York, NY 10028. Open Sunday-Thursday 5-10pm, Friday-Saturday 5-11pm. For reservations, call (212) 861-9620 and visit www.iltesoro.net. The wine cellar room is available for private events and live music. At the start of warm weather, expect al fresco dining on the restaurant’s outdoor patio.

The Upper East Side. New York’s Newest Old-Dining Destination

Downstairs Wine and Event Room

Seasoned restaurateur and esteemed chef A.J. Black has taken over the Yorkville space that housed the legendary Primavera Ristorante, breathing new life into it with IL Tesoro, an innovative “new classic” Italian restaurant. Recognizing the eternal mark Primavera left on the neighborhood, Black took great strides to preserve its memory by restoring its original decor and revamping its bloodline, the kitchen. These changes have revived the space and recaptured the well-heeled Upper East Side crowd.

Black grew up in the family restaurant business and becoming a chef and restaurateur came naturally to him. He attended the Italian Culinary Institute and then took an internship at Rome’s Grand Hotel before later honing his skills at Le Cordon Bleu, where he trained under Paul Bocuse. At the age of 19 Black opened his first eatery, Café Roma, in the Laterno District of Rome, before coming to the United States and opening several restaurant ventures in New York and Florida. Today, Black’s restaurant group encompasses IL Tesoro Bistro and cafe Dolce Tesoro in Florida’s Sanibel Island, and IL Tesoro at the Terrace in Martha’s Vineyard, which was featured in Relais & Chateaux’s 85 Inspirational Chefs, among other prestigious toques, like Thomas Keller and Jean Georges Vongerichten.

Now with IL Tesoro on the Upper East Side, the bones of Primavera shine anew. Rich wooden panels and chic black and white French tapestry, lining the walls, adorn the interior. The space also sports elegant marble columns that match the intimate marble-topped bar in the front room. To add rustic warmth, Black illuminates the restaurant with delicate lights in antique sconces and urns bursting with exquisite flowers. In the basement you can see the centuries-old iron gates covering racks of wine bottles, a clever design that gives the space a wine cellar vibe, which, combined with a piano for live music, makes it perfect to host private parties.

As Good As It Looks: Carpaccio di Salmone e Tonno

Turning to the cuisine, Black—inspired by his gastronomic culinary background and childhood in Sicily—incorporates his “new classic” style of Italian cuisine to the menu, taking classic dishes and ingredients and using them in modern ways. With that concept the dishes pull you in, starting with appetizers like the thinly sliced Carpaccio di Salmone e Tonno, a fresh dish with sushi grade tuna atop North Atlantic salmon drizzled with a light champagne vinaigrette. A hearty Antipasto del Giorno consists of traditional antipasto nibbles like grilled eggplant and roasted red peppers, alongside artichokes and rotating cheeses, including a superbly creamy Gorgonzola and Parmigiano. On the hot appetizer side, the giant Scallops Antica stun with a dark, blood orange laden sauce, a perfect marriage to the shellfish’s sweet meat. Showing a bit of his modern side, Black deep-fries lobster tail and shrimp in the Agrodolce (Pictured Below), which melds lovingly with a sweet and sour sauce.

Lobster Agrodolce

Black also features tender Risotto Milanese along with the umami bursting Risotto con Porcini. Pastas include the decadent Paglia Fieno Trevisana, which whets the palate with a combination of white and green capellini in a lush truffle cream sauce with mushrooms, sweat peas, prosciutto and cheese baked on top. IL Tesoro’s Rigatoni Bolognese reaches the height of classic Italian and delivers it well using pulled, braised beef, a succulent tomato sauce, and perfectly cooked noodles.

If you seek the traditional Italian experience it won’t just be the white linen tablecloths that give it to you, main dishes including a braised Lamb Osso Buco with spicy eggplant sauce over risotto (Pictured Below) and the Scaloppini Favola, a veal dish with white truffle cream, will satisfy your craving. Black also serves sizeable plates of Duck Braciole, a roasted duck breast stuffed with spinach and smoky Scamorza cheese, with a Barolo wine and wild mushroom sauce..

For something really special, call in advance and order a Whole Animal Tasting or a seafood tasting dinner. We were delighted with Suckling Pig, as a pivotal ingredient for the four course feast. First Course offered Suckling Pig Confit Crostini with Crispy pork belly topped with melted Scamorza cheese. This was followed by a Second Course of Wild Mushroom Ravioli, filled with Suckling pork tenderloin and chanterelle mushrooms in a heady white truffle cream sauce. The Third Course was the Roasted Suckling Pig in all its glory . . . moist within and topped with a crackling skin that melted in your mouth. It was served over risotto and finished with a blood orange and Cognac sauce .

For dessert, confections include Black’s Tiramisu, a variation on the classic dish that incorporates his own special liquor blend. Equally decadent is the silky white chocolate Crème Brûlée was as good, if not better than Le Cirque’s iconic version.

A Chocolate Fantasy

IL Tesoro’s wine program features an extensive list of reserve bottles, housed within the cellar, and include a Bruno Giacosa 2004 Barberesco and a Gaja 2006 Rennina. For the regular drink menu Black organizes his widespread bottle selection based on grape varietals and serves an ever-changing list of wines by the glass. Some you may encounter include reds like the prestigious Ruffino 2006 Chianti C. Riserva Gold L. and a woodsy Zenato 2008 Valpolicella Ripasso. Off the white menu, IL Tesoro offers a smooth and fruity Bertani 2010 Pinot Grigio and Sauvignon Blanc blend, a superb Bruno Giacosa 2010 Arneis ($70) and the crisp Cake Bread Cellars 2010 Chardonnay. There are lots of good bottles in the $40 to $70 range and a fine Perrier Jouet by the glass.

Add to this, some of the best martinis in town, lovely table and glassware and guiding, well-informed and nurturing service and you will realize that you needn’t travel below 23rd street to be rewarded with an exhilarating restaurant experience. The Upper East side, once a mecca of fine dining venues, is making a comeback. Try IL Tesoro and you’ll see what we mean.

Disclosure

NEW YORK MENU

Antipasto Freddo

Cold Appetizer

Carpaccio Toscana thinly sliced filet mignon dressed with olive oil, aged-balsamic, lemon, and capers served on a bed of wild arugula topped with shaved parmigiano
14.00

Carpaccio di Salmone e Tonno Fresh thinly sliced salmon and seared tuna topped with endives dressed with a olive oil, lemon, and champagne vinaigrette sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.

Caprese fresh heirloom tomatoes, buffalo mozzarella, roasted red peppers, and baby greens with basil oil
15.00

Bruschetta Trio marinated artichoke confit, roasted eggplant, heirloom tomatoes and basil finished with Italian parsley served on a bed of mix baby greens
13.00

Pears Con Prosciutto red wine roasted pears with thinly sliced cured prosciutto finished with shaved grana padano
14.00

Antipasto Del Giorno grilled marinated vegetables, mixed cheeses, artichokes and cured meats
15.00

Frutti Di Mare mix marinated seafood served inside a chilled fresh tomato
16.00

Antipasto Caldo

Hot Appetizer

Scallops Antica seared scallops finished in a blood orange balsamic reduction over grilled radicchio
15.00

Vongole Cozze In Bianco clams and mussels sautéed with white wine, lemon and garlic
14.00

Lobster Agrodolce Sicilian rosemary sweet & sour lobster tail, fresh dill tomato salad
16.00

Polpetta Siciliana Sicilian-style meatballs sautéed in a spicy eggplant tomato sauce
14.00

Braised Oxtail served with creamy polenta finished with white truffle oil
17.00

Calamari Fritti fried calamari served with a spicy cherry tomato sauce
14.00

Bruschetta Quattro Formaggi parmigiano, Romano, gorgonzola and goat cheese over grilled crostini
14.00

Grilled Octopus marinated in a spicy vinaigrette served over fresh baby greens
13.00

Polenta E Gorgonzola sautéed mushrooms, finished with gorgonzola and white truffle oil
13.00

Insalate

Salad

Caesar fresh grilled bread, baby romaine heart and shaved parmigiano
11.00

Mista baby greens, roasted peppers, fresh tomatoes, and black olives topped with gorgonzola
10.00

Romana crispy pork belly and oven roasted artichoke hearts over fresh baby spinach and radicchio finished with a warm blood orange balsamic reduction
12.00

Rughetta wild arugula and slices of tomatoes in a light aged balsamic dressing finished with shaved parmigiano
9.00

Fresh Fish Of The Day

Risotto

Risotto Con Porcini sautéed with fresh imported porcini mushrooms, white wine and parmigiano with a touch of white truffle oil
24.00

Risotto Alla Pescatora sautéed with fresh seafood, lobster, clams, mussels, shrimp, calamari, scallops, in a white wine and fresh tomato sauce
29.00

Primi Piatti

Our Pasta

Spaghetti Frutti Di Mare fresh clams,mussels, calamari, scallops, and shrimp sautéed with garlic, olive oil, white wine, and fresh tomato
25.00

Pappardelle Con Porcini porcini mushrooms, garlic, olive oil, and finished with parmigiano and white truffle oil
23.00

Linguine Vongole fresh clams sautéed with white wine, garlic, olive oil, and crushed red pepper
22.00

Pasta Due fresh gnocchi quattro formaggi tartufo & spinach ravioli in tomato basil
20.00

Bucatini All’ Amatriciana new classic sauce of crispy guanciale, shallots, tomato sauce, & Romano
18.00

Spaghetti Bolognese classic bolognese meat sauce
17.00

Penne Arrabiata spicy roman tomato sauce
16.00

Tagliatelle Primavera vodka tomato cream sauce with fresh seasonal vegetables
18.00

Rigatoni Norma roasted eggplant, fresh tomato and basil
15.00

Fettucine Mare E Monti sautéed with Italian sausage, fresh scallops and sweet peas in a porcini mushroom, white truffle cream sauce
24.00

Cavatelli Pomodoro garden basil, garlic, and cherry tomato sauce
15.00

Linguine Scampi shrimp sautéed with garlic and olive oil in a pinot grigio wine sauce
21.00

Gnocchi Genovese fresh basil tomato pesto sauce with a touch of cream
17.00

Linguine Puttanesca black olives, capers, anchovies, oregano in a spicy tomato sauce
16.00

Entrées

Duck Braciola stuffed roasted duck breast with spinach and scamorza cheese served in a barolo wine, wild mushroom sauce served over risotto confit
29.00

Pollo Milanese Or Paillard breaded pan-sautéed chicken breast with fresh mix of baby greens, red onions slices, and heirloom tomatoes in an aged balsamic dressing
23.00

Involtini Di Pollo sautéed chicken breast rolled with spinach, pancetta and ricotta in a white wine mushroom sauce
25.00

Filetto Al Pepe Verde fillet mignon sautéed with a cognac and green peppercorn sauce finished with white truffle oil
32.00

Steak Toscana 22 oz dry-aged ny strip steak marinated in Italian spices and aged-balsamic with roasted potatoes topped with truffle butter
39.00

Lamb Osso Buco braised lamb shank in a spicy eggplant sauce over risotto milanese
35.00

Braised Short Ribs served with fresh gnocchi in a lightly caramelized leek sauce
32.00

Scaloppine Favola veal medallions sautéed with porcini mushrooms, white wine, a touch of cream, and white truffle oil
27.00

Scaloppine Saltimbocca veal medallions with prosciutto and fresh sage in a white wine sauce
26.00

Scaloppine Marsala veal medallions sautéed with sweet marsala, shallots & wild mushrooms
25.00

Contorni

Vegetable Side Dish

Verdura Capri Grilled baby vegetables with extra virgin olive oil and garlic. . . . . . . . . . . . .7.

Sautéed Spinach Sautéed in extra virgin olive oil and garlic . . . . . . . . . . . . . . . . . . . . . . . . . . .7.

Truffled Potatoes Oven-roasted with Italian herbs finished with white truffle oil. . . . . . . . . . . 9.

Broccoli Rabe Sautéed in extra virgin olive oil and garlic . . . . . . . . . . . . . . . . . . . . . . . . . . .9.

Grilled Asparagus In extra virgin olive oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10.

Fresh Fish of the Day . . . . . . . . . . . . . . . . . M/P

*18% Gratuity will be applied to parties of 6 or more

IL Tesoro NYC / ‘Whole Animal Tasting’ Sample Menus

‘Baby Goat- Tasting’

Goat pate Ravioli

Brown butter, fresh sage & chanterelle

White Kidney Truffle

Cannellini kidney beans, truffle, goat sausage

Braised baby goat with garlic butternut squash

Crispy sweet bread Frisee with fresh baby spinach & lemon champagne vinaigrette

4 course ‘Whole Animal-Carni’ (call for availability and price)

*All free-range or wild animals per availability: Goat, Wild Rabbit, Goose, Baby Lamb, Pheasant, Duck, Rooster, Baby Suckling Pig, Bovine, Venison

‘Whole Fish-Tasting ’

Blue Point Oysters ‘Agro-Dolce-Fritto’

Sea Scallops ‘Antica’ seared in blood orange with grilled radicchio& Black ‘Squid-Ink’ risotto

Sea Urchin, Butter lettuce Frisee

Whole ‘fish-of the-day’ sautéed in white wine, fresh lemon & butter

4 course ‘Whole Fish’ (call for availability and price)

*Whole fresh Fish per availability: Lobster, Branzino, Dover Sole, Stripped Bass, Swordfish, Sea Bass, Scallops, Sea Urchin

Whole Animal Tasting
Suckling Pig
First Course
Suckling Pig Confit Crostini
Crispy pork belly topped with melted Scamorza cheese
Second Course
Wild Mushroom Ravioli
Suckling pork tenderloin and chanterelle mushrooms in
a white truffle cream sauce
Third Course
Roasted Suckling Pig
Over risotto finished with a blood orange Cognac sauce

ANTIPASTO FREDDO

Cold Appetizer

Carpaccio Toscana Thinly sliced filet mignon dressed with olive oil, aged-balsamic, lemon, and capers served on a bed of wild arugula topped with shaved Parmigiano. . .14.
Carpaccio di Salmone e Tonno Fresh thinly sliced salmon and seared tuna topped with endives dressed with a olive oil, lemon, and champagne vinaigrette sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.
.
Caprese Fresh Heirloom tomatoes, Buffalo Mozzarella, roasted red peppers, and baby greens with basil oil . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . .15.
Bruschetta della Casa Choice of heirloom tomatoes & basil, quattro formaggi, or mixed vegetables on top of crostini served on a bed of mix baby greens . . . . . . . . . . . . . . . .13.
Pere e Prosciutto Red wine roasted pears with thinly sliced cured prosciutto finished with shaved Grana Padano. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14.
Antipasto del Giorno Grilled marinated vegetables, mixed cheeses, artichokes and cured meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.

ANTIPASTO CALDO

Hot Appetizer

Scallops Antica Seared scallops finished in a blood orange balsamic reduction over
grilled oranges, radicchio & endives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.
Vongole Cozze Saffron Clams & mussels sautéed with white wine, lemon, onion, saffron, finished with a touch of cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.
Lobster or Shrimp Agrodolce Sicilian rosemary sweet & sour lobster tail, fresh tomato salad. . . . . . . . . . 17.
Polpetta Siciliana Sicilian-style meatballs sautéed in a spicy eggplant tomato sauce. . . . . . . . 14.
Braised Oxtail Served with creamy polenta finished with white truffle oil. . . . . . . . . . . . . .16.
Soft Shell Crab al Limone Crispy soft shell crab finished with white wine, lemon, and capers. . . . . . . 16.
Calamari Fritti Fried calamari served with a spicy garlic parsley aioli . . . . . . . . . . . . . . . . .14.
Calamari alla Griglia Grilled and marinated in a spicy vinaigrette served over baby greens. . . . . 13.
Sausage & Broccoli Rabe Sautéed with garlic, extra virgin olive oil, & a touch of red pepper . . . . . . 14.
Carciofi alla Griglia Grilled Roman artichoke hearts sautéed with butter, lemon, & pancetta…..13.

INSALATE

Salad

Caesar Fresh grilled bread, baby Romaine Heart and shaved Parmigiano. . . . . . . 11.
Mista Baby greens, roasted peppers, fresh tomatoes, and black olives topped
with Gorgonzola. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10.
Spinaci Fresh baby spinach, sautéed mushrooms, pancetta, & radicchio finished with a olive oil & balsamic reduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12.
Rughetta Wild arugula and slices of tomatoes in a light aged balsamic dressing finished with shaved Parmigiano. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.
Bianco Endives, fresh mushrooms, lemon, & olive oil finished with shaved Parmigiano & pine nuts in a walnut, champagne vinegar dressing. . . . . . . 11.

RISOTTO

Risotto con Porcini Risotto Milanese Risotto alla Pescatora
Porcini mushrooms with truffle oil. . . 24. Saffron. . . .19. Lobster and mix seafood . . .29.

***Before placing an order, please inform your server if a person in your party has a food allergy***

PRIMI PIATTI

Our Pasta

Spaghetti Frutti di Mare Fresh mix seafood sautéed with garlic, olive oil, white wine, & tomato. . . . 25.
Pappardelle con Porcini Porcini mushrooms, garlic, olive oil, and finished with white truffle oil. . . .23.
Linguine alle Vongole Fresh clams with white wine, garlic, olive oil, & crushed red pepper. . . . . . 22.
Pasta Due Fresh gnocchi quattro formaggi tartufo & spinach ravioli in tomato basil…20.
Bucatini all’ Amatriciana New classic sauce of crispy guanciale, shallots, tomato sauce, & Romano…18.
Penne Arrabiata or Vodka Spicy Roman tomato sauce or a vodka cream sauce. . . . . . . . . . . . . . . . . . 16.
Farfalle Primavera Tomato cream sauce with fresh seasonal vegetables . . . . . . . . . . . . . . . . . . 18.
Rigatoni Bolognese or Norma Classic meat sauce or roasted eggplant, fresh tomato, basil, & ricotta. . . . .17.
Fettucine Mare e Monti Italian sausage, scallops & peas in a Porcini white truffle cream sauce . . . . 24.
Linguine Puttenesca Black olives, capers, anchovies, & oregano in a spicy tomato sauce . . . . . .17.
Paglia Fieno Trevisana White & green capellini in a truffle cream sauce with mushrooms, peas, prosciutto, & radicchio oven baked topped with Parmigiano. . . . . . . . . . . .19.
Spaghetti Scampi Shrimp sautéed with garlic and olive oil in a Pinot Grigio wine sauce. . . . .21.
Lasagna Piemontese Wild mushroom meat sauce & fresh Mozzarella. . . . . . . . . . . . . . . . . . . . .24.
Pappardelle con Vitello Slow braised veal tenderloin, white wine, garlic, & cherry tomato. . . . . . . .24.
Mezze Penne Pomodoro Fresh cherry tomatoes & basil, olive oil, & garlic. . . . . . . . . . . . . . . . . . . . .15.

ENTRÉES

Duck Braciole Stuffed roasted duck breast with spinach and Scamorza cheese served in a Barolo wine, wild mushroom sauce served over risotto confit. . . . . . . . . . . 29.
Braised Short Ribs Served with fresh gnocchi in a lightly caramelized leek sauce . . . . . . . . . . .32.
Steak Toscana 18 oz dry-aged NY Strip steak marinated in Italian spices and aged-balsamic with roasted potatoes topped with truffle butter. . . . . . . . . . . . . . . . . . . . . . 37.
Filetto al Pepe Verde Filet mignon in Cognac & green peppercorn sauce with white truffle oil. . 32.
Lamb Osso Buco Braised lamb shank in a spicy eggplant sauce over risotto Milanese.. . . . . .35.
Spiedini di Carne Mix grilled marinated meats of the day over grilled radicchio & asparagus served with a side of cognac sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34.
Pollo Contadina Sautéed chicken breast with seasonal vegetables & roasted red peppers, finished in a Tuscan mushroom sauce topped with fresh Mozzarella. . . . . .25.
Pollo Milanese or Paillard Breaded pan-sautéed chicken breast with fresh mix of baby greens, red onions slices, and Heirloom tomatoes in an aged balsamic dressing. . . . . . 23.
Scaloppine Teatro Veal medallions sautéed with olives & capers in a light tomato sauce. . . . . 25.
Scaloppine Favola Veal medallions sautéed with a white truffle cream sauce. . . . . . . . . . . . . . 27.
Scaloppine Saltimbocca Veal medallions with prosciutto and fresh sage in a white wine sauce . . . . .26.
Grigliata di Pesce Mix grilled fresh fish & seafood over arugula & tomatoes served with a side
of Dijonese sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32.

CONTORNI

Vegetable Side Dish

Verdura Capri Grilled baby vegetables with extra virgin olive oil and garlic. . . . . . . . . . . . .7.
Sautéed Spinach Sautéed in extra virgin olive oil and garlic . . . . . . . . . . . . . . . . . . . . . . . . . . .7.
Truffled Potatoes Oven-roasted with Italian herbs finished with white truffle oil. . . . . . . . . . . 9.
Broccoli Rabe Sautéed in extra virgin olive oil and garlic . . . . . . . . . . . . . . . . . . . . . . . . . . .9.
Grilled Asparagus In extra virgin olive oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10.

Fresh Fish of the Day . . . . . . . . . . . . . . . . . M/P

*18% Gratuity will be applied to parties of 6 or more

Filed under: Italian, Restaurants, upper eastside Tagged: Italian, Restaurant, Upper East Side

Celebrate Easter at IL Tesoro

easter, Holidays, Italian, New York, Restaurants Comments Off

Mar 252012

In addition to chef/owner A.J. Black’s standard dinner menu of new classic Italian fare, enjoy a special Easter Lamb tasting menu on Easter Sunday (April 8). Black has prepared a four-course prix fixe for $65 per person, which allows you to savor lamb in different ways. Dishes include Lamb Milanese, served with heirloom tomatoes and micro arugula, and Roasted Baby Lamb, served over wild mushroom risotto with a white truffle porcini sauce. For a sweet ending to your meal choose between Tiramisu or White Chocolate Crème Brûlée. The full lamb tasting menu is below.

Easter Lamb Tasting Menu

$65 per person

Baby Lamb

First Course

Lamb Milanese

With Heirloom tomatoes and micro arugula

Second Course

Braised Lamb Ragu

In a cherry tomato sauce with fresh orecchiette

Third Course

Roasted Baby Lamb

Over wild mushroom risotto with a white truffle porcini sauce

Fourth Course

Tiramisu or White Chocolate Crème Brûlée

IL Tesoro is located at 1578 First Ave., at 82^nd St. They will be open Easter Sunday from 5pm-10pm.

For reservations, call (212) 861-9620 or visit http://www.iltesoro.net for more information

Disclosure

Filed under: easter, Holidays, Italian, New York, Restaurants Tagged: Easter, holidays, Italian, New York, Restaurants

Unique Wine Dinner At Morso

Italian, New York, wine dinner Comments Off

Mar 242012

On April 10, Ca’ del Bosco, one of the top wineries in Franciacorta, an Italian district in the Northern region of Lombardy known for making the highest quality Chardonnays, is joining Morso (420 East 59th Street — between 1st and York Avenues), famed restaurateur Pino Luongo’s new restaurant, to create a 5-course dinner of delicious modern Italian dishes paired with their elegant wines. See attached Wine Dinner Menu, Morso Fact Sheet, and photo of private dining room.
Morso website: www.morso-nyc.com.

This unique Wine Dinner will be co-hosted by Morso’s acclaimed Wine Director Alessandro Bandini and Ca’ del Bosco’s owner Vittorio Marzotto. It will take place in Morso’s Private Dining Room. Cost: $125 per person (includes dinner, wines, tax, & gratuity). For reservations, please contact: esamuel@morso-nyc.com or call 212-759-2706.

Disclosure

Filed under: Italian, New York, wine dinner Tagged: Italian, New York, wine dinner

Fiorini Combines Old World Charm And Carefully Prepared Classic Italian Cuisine

Italian, New York, Restaurants, Upper East Side, upper eastside Comments Off

Feb 112012

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

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.

OWNER/DESIGNER:Lello Arpaia (Above)

Book A Reservation Online By Clicking Here

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

Filed under: Italian, New York, Restaurants, upper eastside Tagged: Italian, New York, Restaurant, Upper East Side

Fiorini Combines Old World Charm And Carefully Prepared Classic Italian Cuisine

Italian, New York, Restaurants, Upper East Side, upper eastside Comments Off

Feb 112012

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

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.

Linguini and White Clam Sauce (Above)

What A Chop (Above)

Desserts of Distinction (Above)

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)

Book A Reservation Online By Clicking Here

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

Filed under: Italian, New York, Restaurants, upper eastside Tagged: Italian, New York, Restaurant, Upper East Side

FAGIOLINI Has It All

Italian, New York, Restaurants Comments Off

Jan 292012

Inside Fagiolini

FAGIOLINI Attractive Main Dining Room Above

212.883.9555
334 Lexington Avenue
(btw 39th and 40th)
New York, NY 10016
Click Here For Website

Private Party #1 at Fagiolini

Private Party Room Above

Fagiolini is the quintessential small, neighborhood Italian restaurant to seek out if you crave a low key experience at affordable prices and without hype and hoopla.

The warm atmosphere downstairs is a long comfortable room with clothed tables, covered with butcher paper, votive candles, and attractive mirrors and colorful posters hung on the walls. Service is a real plus: warm and guiding, but not pushy. All this and a delightful menu are a few of the reasons it has become quite a mainstay in the neighborhood. Since 1986, customers have been returning to sample the different Italian dishes that make up the Fagiolini menu.

The restaurant serves only beer and wine from a friendly list with inexpensive wines by the glass or quartino and compatible bottles ranging from $28 to $49. The food-value is as excellent as it is unpretentious and delicious. Everything is homemade and the upstairs room can host a private event for up to 35 people, as it did on the night of our visit. And make no mistake, Fagiolini is discovered and was a packed restaurant on that night as well. So reserve.

Suggestions from the menu include terrific thin crusted pizza (try it with carmelized onions and mushrooms) Fresh Mozzarella, deep-fried or Fried Calamari with marinara or diavolo sauce. Pastas like Angel hair pasta with fresh clams, garlic and virgin oil. (our personal favorite) or “Little Ears” of pasta with broccoli, mushrooms, zucchini, plum tomatoes shine, as do Italian-American favorites such as two versions of lasagna (quite the rage these days) are yummy.

And entrees such as a fine Tuscan Chicken Meatloaf: Served with a wild mushroom sauce & whipped potatoes, veal Marsala or fresh grilled Atlantic salmon are perfect. Save room for a delicious dessert, like cheesecake or tartuffo at FAGIOLINI,
334 Lexington Avenue (btw 39th and 40th) Streets. You’ll like the experience.

Breakfast Meeting #2 at Fagiolini