Ai Fiori is an Italian and French restaurant located on 5th Avenue and 36th Street. Dining at Ai Fiori was quite the immersive experience, with sophisticated botanical fixtures throughout the restaurant. Every table was arranged with a pot of vibrant flowers attached to a lamp, which was a fitting touch since the restaurant’s name translates to “Among the Flowers” in Italian. Ai Fiori’s menu was exceptional, centering on French and Italian Riviera cuisine, with a variety of pasta, seafood, and regional dishes.
I think a good testament to their menu and overall experience is their editorial-quality photo gallery, giving you a good idea of what to expect in presentation and plating. Ai Fiori knew how to complement flavors and curate the right pairings with each seafood dish. To start, the branzino came seared with eggplant caponata, salsa verde, and charred lemon. The branzino itself was perfectly tender despite being seared, while the lemon complemented its delicate flavor. The eggplant caponata’s strong flavors also helped bring out a more complex flavor profile.
My favorite dish, which was absolutely mind blowing, was the Atlantic fluke with American sturgeon caviar and olive oil. Although the menu mentioned crème fraîche, which was not in the dish, I actually preferred the olive oil for the slight vibrancy it added to the fish. The fluke itself was incredibly fatty yet delicate, with a subtle flavor that paired perfectly with the caviar. The caviar itself added a subtle sea flavor, while its slight pepperiness complemented the olive oil. Together, these elements made the dish feel so light yet incredibly well rounded.
The lackluster part of the night was the spaghetti. I rarely order spaghetti at restaurants, but this was an elevated version with blue crab, and I thought the Calabrian chili would introduce a nice kick of flavor. Unfortunately, the spaghetti was overwhelmingly oily, which made the dish feel cheap. I will give it points for how amazing the crab tasted, although there were very few pieces. It was quite displeasing to eat, but the blue crab made it bearable.
Ai Fiori earned points for the lobster knuckles and the garlic-butter dip they came with. It was so amazing that I had to request more focaccia just to dip into the lobster-infused garlic butter sauce. The lobster itself was buttery, tender, and packed with amazing flavor.
Then came dessert time, always my favorite part of dinner. The dessert menu offered many cheese and gelato options. The final choices were the tiramisu and the apple tart. The tiramisu was satisfactory. The plating was amazing, although the tiramisu itself was just alright, not the best. I felt there was too much mascarpone filling and not enough ladyfingers, but that could just be personal preference.
The apple tart, though, exceeded my expectations. The flavor profile actually felt like I was ascending after that first bite. I tried each component of the dish together: the apple almond tart, amaretti crumble, apple cider, and crème fraîche Chantilly. Together, the flavors exploded in my mouth. The amaretti crumble added such a nice texture, while the sauce brought a strong kick of fall spice to the tart. I would say the Chantilly rounded out the dish perfectly. It was an amazing way to end the dining experience.
Ai Fiori was definitely an experience you don’t want to miss, and if you’re planning to visit, I definitely recommend the Atlantic fluke with American sturgeon caviar and olive oil.
Photo Courtesy of Prisha Vagvala
Photo Courtesy of aifiorinyc.com
Dining and Cooking