Open in November 2010, Ai Fiori was Altamarea Group’s first foray into Riviera cuisine. Translated to Among the Flowers in Italian, the restaurant celebrates cuisine from the Italian and French Riviera while showcasing modern interpretations of traditional regional dishes. Ai Fiori’s menu features inventive preparations from the land and sea as well as a selection of Chef White’s signature pastas.<br><br><br><br><br><br>Offering an ambiance that complements its refined yet playful palette, upon entering Ai Fiori, guests see a beautiful white marble bar where the skilled bar staff serves up expert mixologist Eben Freeman designed cocktails while wearing white club jackets with the restaurant’s distinct logo. Guests are treated to attentive wine service overseen by Beverage Director, Hristo Zisovski. Ai Fiori’s list boasts over 300 selections spanning from Provence and Liguria to represent the regional focus of the restaurant. In addition to the main dining room and bar, Ai Fiori also plays host to many special private events. Whatever the occasion, Ai Fiori’s private dining team is dedicated to making each event a truly memorable one.<br><br><br><br><br><br>Ai Fiori’s elegant cuisine and service is also highly lauded by the press & media community. Along with receiving a three star New York Times review and Michelin star recognition in 2011 & 2012, the restaurant was included in Esquire Magazine’s 2011 List of Best New Restaurants in America. Additionally, New York Post critic Steve Cuozzo deemed signature dish Astice the “greatest dish in the world.” ZAGAT 2012 named Ai Fiori #1 New Restaurant NYC, Forbes Travel Guide awarded it three stars, and Ai Fiori received one Michelin Star in 2011 and 2012. Chef Michael White has been nominated for James Beard Best Chef: NY four times.