I oddly find myself writing this in the midst of restaurant week. I know everybody in the industry dislikes it, I no longer care for it myself because I never actually want anything on the restaurant week menu, and I always wonder why anybody participates. But the first time I dined at Ai Fiori was at lunch during restaurant week several years ago. I have come back many times since and have happily followed the white label burger to Costata. So perhaps restaurant week isn’t such a bad idea after all as at least for a minority of diners, a good experience will translate into loyal customers.

I seem to have a rather large weakness for Michael White’s pasta. And while the fusilli will always be my favorite, the various versions of agnolotti at Ai Fiori definitely come in second place.  Its very rare that I even order pasta because why bother if its not this good? Dining at Ai Fiori is always lovely and this was no exception. Pasta aside we loved the very summery cocktails and desserts and while I seem to have been ordering quite a lot of octopus lately, this one definitely ranks near the top of the list. As tends to happen far too often, I was distracted by conversation and didn’t take notes on the dishes so the only descriptions I have are from the ones still on the menu.

I look forward to checking out the newest Altamarea addition soon!

amuse 
octopus
 Crudo di Passera – fluke crudo, American sturgeon caviar, Meyer lemon    Trofie Nero – ligurian crustacean ragu, seppia, scallops, spiced mollica
 Agnolotti – braised veal parcels, roasted eggplant, pine nuts, balsamic sugo 
Astice – butter poached Nova Scotia lobster scallops
 Torta di Olio – mascarpone mousse, Sicilian pistachio, strawberry sorbetto