Extraordinary Italian Cuisine Debuts at Fiamma

Award-winning Italian food. A killer wine list. Seductive interiors.

Fiamma has done well since it’s opening in 2002.

Very well.

So, when they decided to update the menu, they knew the chef had to be nothing short of Fabio-lous. Fabio Trabocchi, to be exact. Having trained in several Michelin-starred restaurants in his native Italy, it was only fitting that Fiamma select such a fine, pedigreed chef.

For his debut menu (view the new menu), Chef Trabocchi combines elements of traditional Italian with a creative edge. Think starters like Il Tonno (a crudo of Ahi tuna, Sunset Beach oysters, Meyer lemon, and flat parsley sauce) and Il Granchio (a dome composed of Maryland Blue Crab, spicy eggplant, and mint).

Mains are split by protein “From the Sea” or “From the Land”. Consider Il Branzino (extra virgin olive oil poached Wild Striped Bass with Razor Clams, string beans, and celery), or the succulent L’Anatra Apicius (roasted duck breast in a pesto of spices with sautéed endives and poached black figs).

To complement the new menu, a new sommelier, Ania Zawieja (formerly of L’Atelier de Joel Robuchon), was tapped. And new cocktails by mixologist Eben Klemm were created (Blackberry & Prosecco, anyone?)

Good food and good drinks.

Now, that’s amore.


Fiamma reopens for a Preview Week with a 20% discount, starting today (9/17). The official opening is set for next Monday (9/24).


Fiamma
206 Spring Street (near Sullivan Street)
Tel: (212) 653-0100
brguestrestaurants.com