Last weekend we ran up to NYC overnight to see Samuel and enjoy a small dinner for family and friend at AI FIORI which is always a treat as the service is top notch quality, the setting is serene and sophisticated and the food is always fabulous.
I asked our sommelier Adam who knew a lot about the Pascal Agrapart Brut "Les 7 Cru" Champagne from Avize and he was exited to tell me all about its mineral intensity which is not common for champagne, and we LOVED it. The terroir was so unique and I will definitely look for this one in the future. Our server Adam(yes, confusing) brought the amuses of Watermelon Foam, pickled Celery and Golden Raisin with Mint which was definitely novel and enjoyable and then the fun started. We all had the four course tasting menu which is a more than reasonable $120 per person for a Michelin-starred NYC spot. I started with the Terrine di Aragosta, a Nova Scotia Lobster with root vegetables, black truffle, wrapped in prosciutto with tarragon; it was divine. The Vellutata is also Lobster with Périgord Black Truffles and is rich and smooth and poured tableside over the chunks of shellfish so you can be sure there is plenty of that. Polpo all Piastra is a delish octopus with nduja, "XO" sauce, caramelized onion puree and red bell pepper. The Minestrone sounds simple but got raves and it is completely vegetarian with charred leeks, fennel and tomato oil. the bread always return all night so we can try them all: olive, sundried tomato, plain & rosemary.
Adam(the sommelier) was even happier to suggest a very rare white from northern Italy near the French border made from Prie Blanc grape(new to me) called Pavese Hermes Blanc de Morgeux et de la Sallee 2016 from the Valle d'Aosta region which again was loaded with mineral flavors and showed it terroir brilliantly. It was divine with the Tagliatelle with white truffles which were also shaved tableside and we all inhaled if we were not eating the dish. Pastas are the stars here and they included
-Spallini, a short rib and boschetto cheese ravioli with Burgundy Truffle and Beef Jus
-Orichiette with Lamb Sausage, Pomodor, Broccoli Rabe and Pecorino
-the signature Trofie Nero made with Ligurian Crustacean Ragu, Sepia, Scallops and Spiced Mollica which sent me to heaven
Main courses were varied as well from the gorgeous Vitello, a French milk-fed Veal Chop with Romesco, Eggplant, Charred Spring Onion and Patty Pan Squash to the traditional Tagliata of Dry Aged Strip Loin with Potato au Gratin, Cipollini Onions, Hen of the Woods mushrooms and Bordelaise Sauce, which Will declared a bit too salty.
Capesante were perfectly pan-seared Diver Scallops with Bacon Foam, Heirloom Carrots and Fennel, while the Uovo was a vegetarian treat of Slow Poached eggs with Purgatory Sauce, Stracciatella Cheese and Tomato Bread.
My Abbachio was a Roasted Lamb Saddle with Asparagus, Chanterelles, Fregola and a light pesto with balsamic which I adored. We moved to a magnificent Brunello di Montalcino 2013 "Pertinale" from Livio Sassetti that opened up after some decanting and swirling and paired beautifully.
Desserts here are good, but not what you would all awesome. The Busino was made with coconut milk, coconut almond crumb, lime and coconut sorbetto; you better like coconut for this.
The Pistachio Gelato got raves, but the Chai Sorbetto was declared too thin and light--maybe they needed Chai Gelato!
The Torta di Mele was a hit with me with Apple Pecan Cake, Calvados Caramel and Brown Butter Sage gelato.
We all went home quite full and quite happy and so very relaxed as Ai Fiori does indeed make you fell as if you are in a field of flowers somewhere away from the nise and din of NYC!
