Fioro

Ramen.Co alum Jeffrey Salamon trades Japanese noodles for Italian pastas at this fast-casual Financial District newcomer. Helmed by Ribalta alum Pasquale Cozzolino, the kitchen puts out simply prepared pastas (bolognese, basil pesto), pizzas (crushed-tomato Margherita, three-cheese bianca) and freshly pressed paninis made with the chef’s house-made pizza-dough bread: Think eggs with mortadella and fontina for breakfast and Italian sweet sausage with broccoli rabe and smoked buffalo mozzarella for lunch. The cream-hued, 1,500-square-foot room—decorated with herringbone wood paneling and built-in butcher-block countertops—also features a full-service coffee bar, brewing imported coffees, espresso and cold brew on tap.