Ai Fiori

Ai Fiori is a marvelous new restaurant from chef Michael White, who once again has brought us a high-end Italian restaurant with excellent seafood and pastas. Sam Sifton, reviewing for the New York Times, accurately described the menu as “a soulful amalgamation of French technique and Italian passion, executed with great skill.”

Set in the Setai Fifth Avenue Hotel in a smart space with a stylish bar and excellent views, the restaurant is festooned with large-scale colorful photography on the walls that provide a nice counterpoint to the more muted, understated palette of the rest of the restaurant. All of the food is excellent, and some of it is transcendent. A butter poached nova scotia lobster is one of the most transporting dishes available in New York. The torchon of foie gras is incredibly pure and the agnolotti (braised veal parcels with butternut squash and black truffle sugo) rivals White’s best pasta dishes at Marea. When combined with absolutely terrific service and a deep, impressive wine list curated by knowledgeable sommeliers, Ai Fiori is one of the best restaurants to open in New York in recent memory.


Read users' comments about this venue or post your own...


Midtown South
400 Fifth Ave.
New York (at 36th St.)
Mon-Thurs, 7am-10:30am, 11:45am-2:30pm, 5:30pm-10:30pm; Fri, 7am-10:30pm, 11:45am-2:30pm, 5pm-11pm; Sat, 8am-11am, 11:45am-3pm, 5pm-11pm; Sun, 8am-11am, 11:45am-3pm, 5:30pm-10:30pm
    Michael White, Chef
    PJ Calapa, Chef de Cuisine
    Bob Truitt, Executive Pastry Chef
    Hristo Zisovski, Beverage Director




    • Mare e Monte, diver scallops, celery root, black truffles, bone marrow, thyme
    • Vellutata, lobster velouté, shaved chestnut, black truffles
    • Granchio, blue crab, avocado, grapefruit, tarragon, crispy farinata
    • Torchon, foie gras au naturel, spiced figs, ormeasco mostarda, pistachios, brioche toasté
    • Gnochetti, saffron gnocchi, crab, sea urchin
    • Trofie Nere, squid ink pasta tossed with shellfish
    • Agnolotti, braised veal parcels, butternut squash, black truffle sugo
    • Astice, butter poached nova scotia lobster, root vegetable fondant, chateau chalon sauce
    • Vitello, amish veal chop “au four”, sweetbread-choux farci, sauce perigeux