Back at Ai Fiori for the second time in two weeks! This time we were celebrating a milestone birthday for a dear foodie friend. I was thrilled to finally be reunited with my beloved Vellutata… and it was every bit as glorious as I remembered it. Rich, savory, and luxurious — lobster soup at its finest! Another outstanding dish was the Trofie Nero (black squid ink pasta). I’ve never been a big fan of squid ink, but this homemade pasta with fresh seafood and crunchy crumbs was INCREDIBLE! I think I just discovered my new favorite pasta. Move over, Tortelli! (Just kidding. I still love you.) Continuing with the lobster theme, I went with the Astice as my entree, which was fantastic (I tried it last year and loved it). Time after time, the food at Ai Fiori continues to wow me. It is both elegant and comforting — a hard balance to achieve, but Chef Michael White makes it seem effortless. His homemade pastas and soups are simply the best!
Ai Fiori: 400 Fifth Avenue (between West 36th and 37th Street)
Vellutata (lobster soup, Périgord black truffles, chervil) — this picture does not do it justice. It is amazing!
Trofie Nero (Ligurian crustacean ragu, seppia, scallops, spiced mollica)
Astice (butter poached Nova Scotia lobster, glazed root vegetables, Nebrodini mushrooms, Château Chalon sauce)