It had been way too long since I visited Ai Fiori and it admittedly fell off of my radar until some friends from out of town recently dined there. A perfect choice for catching up with family who prefer a more formal setting and a dining room where you can actually hold a conversation. While the entire meal was fantastic, perhaps predictably it was the Tartufo Bianco Tagliatelle that was the stand out dish. As I have said before, minimal ingredients executed perfectly often tend to be the most memorable (plus I honestly could eat truffles on almost anything). I did have a lovely cheese plate for dessert but evidently was sidetracked by an extra dessert wine and forgot all about a picture. A big thank you to Colin and Edward for the incredible service!

Blessed Thistle – cardamaro, michter’s rye, lemon, egg white

Amuse

Crudo di Dentice – red snapper crudo, garlic crema, crispy shallots, trout roe

Tartufo Bianco Tagliatelle – pasta ribbons, butter, parmigiano (before and after)

Vitello – amish veal chop “au four,” new potatoes, prosciutto, sage