Oenophiles will flock to the restaurant for the wine list, which boasts meritorious obscure bottles at extremely modest mark-ups.

Diners indulging at the Italian eatery Fiore are likely to succumb to the dangerous combination of generous portions and reasonable prices.

Click on the following links for restaurant writeups:

New York Magazine
"I’ve tasted three versions of bucatini all’amatriciana in the past week, and this one is the best."
— Gael Greene, New York Magazine

Time Out New York
"Digestives are meant to be savored, but when it comes to the Baronessa, I order seconds."
— Atsuhiro Saisho, Time Out New York

The Village Voice
"Eating the cephalopods is ecstasy, and I genuflect before chef Roberto Aita for taking a big chance by putting this unusual stew on the menu."
— Robert Sietsema, The Village Voice

Serious Eats New York
"House-made cavatelli with broccoli rabe and sausage is soulful elemental Italian cooking. The cavatelli is perfectly al dente, the broccoli rabe is tender yet firm, and the sausage lends the dish a fine porky character."
— Ed Levine, Serious Eats New York

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