DineAmic Hospitality has opened Fioretta, an Italian American Steakhouse, located on the ground floor of the new office tower at 318 N. Sangamon Street in Fulton Market District.
“As our hospitality group continues to diversify and grow, we’re afforded incredible opportunities to bring the ideas that we’ve been envisioning for years to life, and it is an exciting feeling to watch our guests continue to greet these new concepts with the same excitement that we hold for them.” says DineAmic Co-Founder Luke Stoioff.
Fioretta blends steakhouse fare with versions of Italian American cuisine.
A combination of 40-day wet aged and 45-day dry aged steaks are offered, all of which are cooked over the wood and charcoal hearth. “The hearth slowly roasts each cut to perfection as it adopts the smoky and charred flavors that you can only achieve in this method of cooking”, says Co-Founder David Rekhson. “The steak program, similar to Prime & Provisions, is one that prioritizes all-natural, hormone-free, heritage beef. Diners can expect cuts like the 48-ounce Bistecca Fiorentina, which is served sizzling and carved tableside.”
The rest of the menu focuses on preparations of southern Italian cuisine. Guests can begin their meal with “Proper Beginnings”, Italian “pastries” that include savory bites created in the forms of classic Italian dolce like the Caviar Zeppole (a savory doughnut topped with stracchino cheese and a portion of Kaluga Caviar). Shellfish towers and chilled seafood options are also an addition to any meal. The tableside Caesar Salad cart that circulates the dining room with add-ons like Butter Poached Lobster and White Spanish Anchovies. Housemade pasta plays a special part on the menu. Prepared renditions of classic pasta dishes like Linguine & Clams with uni butter, or 100 Layer Lasagna with housemade ricotta, truffles, and wild mushrooms are created to share and to accompany steaks.
Pastry Chef Alen Ramos, formerly of Hogsalt, has partnered with the DineAmic team to create an array of desserts for the menu including a Nostalgic Pie Program that features flavors like Coconut Cream and Lemon Meringue. The menu also features preparations of traditional Italian desserts like Tiramisu, Housemade Cakes, and a plateful of Italian homestyle cookies.
From the strictly Italian - American wine list (sixty percent of which features Italian wines, the other forty American varietals) to the cocktail program, the beverage program is aligned with Fioretta’s menu. Cocktails like the Crystal Negroni (malfy gin, bitter bianco, dry vermouth) and Fioretta Old Fashioned (old forester, fig liqueur, amaro, cacao water, brandied cherry), are riffs on classic cocktails. Tableside beverage carts toting aperitivos and digestivos like spritzes, amaretto, and limoncello round out the beverage experience.
DineAmic Hospitality has opened Fioretta, an Italian American Steakhouse, located on the ground floor of the new office tower at 318 N. Sangamon Street in Fulton Market District.
“As our hospitality group continues to diversify and grow, we’re afforded incredible opportunities to bring the ideas that we’ve been envisioning for years to life, and it is an exciting feeling to watch our guests continue to greet these new concepts with the same excitement that we hold for them.” says DineAmic Co-Founder Luke Stoioff.
Fioretta blends steakhouse fare with versions of Italian American cuisine.
A combination of 40-day wet aged and 45-day dry aged steaks are offered, all of which are cooked over the wood and charcoal hearth. “The hearth slowly roasts each cut to perfection as it adopts the smoky and charred flavors that you can only achieve in this method of cooking”, says Co-Founder David Rekhson. “The steak program, similar to Prime & Provisions, is one that prioritizes all-natural, hormone-free, heritage beef. Diners can expect cuts like the 48-ounce Bistecca Fiorentina, which is served sizzling and carved tableside.”
The rest of the menu focuses on preparations of southern Italian cuisine. Guests can begin their meal with “Proper Beginnings”, Italian “pastries” that include savory bites created in the forms of classic Italian dolce like the Caviar Zeppole (a savory doughnut topped with stracchino cheese and a portion of Kaluga Caviar). Shellfish towers and chilled seafood options are also an addition to any meal. The tableside Caesar Salad cart that circulates the dining room with add-ons like Butter Poached Lobster and White Spanish Anchovies. Housemade pasta plays a special part on the menu. Prepared renditions of classic pasta dishes like Linguine & Clams with uni butter, or 100 Layer Lasagna with housemade ricotta, truffles, and wild mushrooms are created to share and to accompany steaks.
Pastry Chef Alen Ramos, formerly of Hogsalt, has partnered with the DineAmic team to create an array of desserts for the menu including a Nostalgic Pie Program that features flavors like Coconut Cream and Lemon Meringue. The menu also features preparations of traditional Italian desserts like Tiramisu, Housemade Cakes, and a plateful of Italian homestyle cookies.
From the strictly Italian - American wine list (sixty percent of which features Italian wines, the other forty American varietals) to the cocktail program, the beverage program is aligned with Fioretta’s menu. Cocktails like the Crystal Negroni (malfy gin, bitter bianco, dry vermouth) and Fioretta Old Fashioned (old forester, fig liqueur, amaro, cacao water, brandied cherry), are riffs on classic cocktails. Tableside beverage carts toting aperitivos and digestivos like spritzes, amaretto, and limoncello round out the beverage experience.
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