Chef Fabio Trabocchi is changing up the format at Fiola, moving towards prix-fixe menus at his flagship Italian restaurant.
“A restaurant in my opinion always needs to evolve, and listen to the guests—what works, what doesn’t,” says Trabocchi of the five-year-old venture. “It made sense to further strengthen our position as a fine dining restaurant.”
Dinner guests can pick between three main prix-fixe options: three courses ($66), five courses ($95), and a “chef’s decadence” six-course menu ($120). Unlike many set menus, diners select dishes from different categories, and can opt for a traditional sequence that begins with antipasti and ends with dessert, or make a whole meal of, say, pastas. Trabocchi has also added a “winter flora” vegetarian menu, and $150 caviar tasting that includes a glass of Pol Roger Champagne. The lunch menu follows a similar format with afternoon pricing (generally $20 to $38).
All of that being said, it’s still possible to get a single dish at Fiola.
“There won’t be any ‘no’ as to how the menu will be consumed,” says Trabocchi.
Case in point: a section of individually-priced classics such as the signature lobster ravioli and veal chop that could be ordered solo, or incorporated into a tasting. The kitchen will adjust portions to-order, depending on the number of courses a table requests.
“We’ve never been good at small portions—being Italian, we have to feed you a lot.”