Ai Fiori
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Photograph: Andrew Fladeboe
AiFiori01
Agnello: rack of lamb, lamb breast crepinette, chard crochetta, sariette
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Photograph: Andrew Fladeboe
AiFiori02
Astice: butter poached Nova Scotia Lobster, vegetable julienne, sauce
americane
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Photograph: Andrew Fladeboe
AiFiori03
Cappon magro: shrimp, seppia, taggia olives, rucola, bergamot oil
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Photograph: Andrew Fladeboe
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Photograph: Andrew Fladeboe
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Photograph: Andrew Fladeboe
AiFiori01
Agnello: rack of lamb, lamb breast crepinette, chard crochetta, sariette
Time Out rating:
<strong>Rating: </strong>3/5
Time Out says
Fri Nov 12 2010
New York restaurant-scene darling Michael White expands his budding empire with this Italian-Mediterranean restaurant, inside the swank Setai Fifth Avenue hotel. For his fifth venture, White has assembled an all-star team that includes barkeep Eben Freeman (Tailor) on beverage duty, Chris Jaeckle (late of Morimoto) in the kitchen and Robert Truitt (Corton) manning the pastry station. A dark-wood dining room overlooking Fifth Avenue is the setting for savory fare like gnocchi with sage butter, mild boschetto cheese and a red-wine jus; and potato, leek and chard agnolotti bathed in ragù and watercress pesto.
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