DineAmic Hospitality invites diners to its growing portfolio of restaurants, Fioretta, an Italian American Steakhouse. Now open, Fioretta is located on the ground floor of global real estate developer and owner Tishman Speyer’s new office tower at 318 N. Sangamon Street in Fulton Market District. The new space will be reminiscent of a new-age Copacabana, celebrating 1950’s Italian American cuisine with a twist, a steady flow of cocktails and wine and live entertainment.
“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 in a statement.
The 8,200 SF space has polished walnut paneling throughout, the grain of which is softly illuminated by handmade tinted crystal chandeliers, wall sconces, bar lamps, and trace lighting. Glass vases hold fresh cut florals. Flames flicker in the wood burning hearth of the central open kitchen. The sign outside reads ‘FIORETTA’ in large letters spanning over its main entrance off Sangamon Street.
Upon entry to the bar, guests step down 3 steps into a sunken bar area, bespoke with a marble bar top and crystal lamp. The bar façade is a tufted leather die wall resting upon an Italian marble chess board floor. Surrounding this are custom, green mohair booths. The walls of the back bar showcase illuminated liquor shelving attached to matte black venetian plaster. A main focal point of the bar room at Fioretta is the main performance stage and DJ booth. The Bar Room has seating for 75 people.
The main dining area is filled with circle shaped booths dressed in lavender mohair, along with plush, dark leather chairs and wood tables inlaid with honed granite. To the west is an elevated, open show kitchen bookended by a 10-person chef’s table and a small solo performance stage. The floor in the main dining room is composed of rich walnut in a chevron pattern. Dividing the dining room from the bar room is a large, walk-in, glass wine room and humidor, housing over 1000 bottles of wine and 1000 cigars. The dining room seats 100.
Past the main bar and dining rooms lies Fioretta’s private dining room – The Velvet Room. Recessed three steps down, this 30-person room is dressed in blue velvet drapery, wraparound banquettes, hexagonal mirrors, and warm crystal sconces trimmed in walnut. The room has a hidden large television monitor for any presentation needs.
A few steps to the north of Fioretta’s main entrance is a single glass door. There is no sign. Past this door lies a private and secret (sorta) winding corridor which leads through the back-of-house to The Penthouse. Exposed brick, floral wallpaper, and gold trimmed mirrors line this hall, where personally invited guests and private event clients can make their way to the 9,000 SF indoor/outdoor rooftop lounge and event space. Once upstairs, guests will find three areas. The lounge, the boardroom, and the terrace. The lounge has a large bar and sofa seating area. The boardroom is Fioretta’s conference room with seating for 50 and state-of-the-art presentation technology. The terrace is a 5,000 square foot outdoor veranda with 360-degree views of the skyline of Chicago.
Behind Fioretta’s menu is DineAmic Hospitality veteran Chef Joe Rizza, partner in the hospitality group’s steakhouse Prime & Provisions and formerly of Chicago Cut. DineAmic not only operates Prime & Provisions, but some of the city’s top Italian concepts among others (Bar Siena, Siena Tavern). DineAmic’s Co-Founders has Rizza at the helm, accompanied by Chef Kevin Kathman and Chef Samuel Rosales, formerly of Monteverde and now Executive Chef of LYRA.
The Fioretta menu pays homage to the Italian American immigrants who graciously first introduced Americans to southern Italian classics. Rather than reinventing the wheel, Rizza instead presents his most quality versions of well-known Italian staples by utilizing luxurious ingredients and thoughtful cooking methods. Fioretta’s custom-built solid-fuel hearth and open kitchen allows Rizza and his culinary team to impart flavor, char and texture to each dish.
A combination of 40-day wet aged and 45-day dry aged steaks adorn the menu, 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 incredible cuts like the 48-ounce Bistecca Fiorentina, which is served sizzling and carved tableside.”
The rest of the menu focuses on southern Italian cuisine, while layering in luxury ingredients and notes of extravagance to the presentations. 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 generous portion of Kaluga Caviar). Shellfish towers and fresh and chilled seafood options are also available to add to any meal. The tableside Caesar Salad cart that circulates the dining room brings additional nostalgia to the experience and pays formal respect to this steakhouse classic with quality ingredients and add-ons like Butter Poached Lobster and White Spanish Anchovies. Housemade classic pasta dishes are offered 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 classic and comforting flavors like Coconut Cream and Lemon Meringue. The menu also features refined preparations of traditional Italian desserts like Tiramisu, Housemade Cakes, and a plateful of classic 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 that nods to the mid-century obsession with the cocktail party, 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 playful riffs on classic cocktails, presented in a more formal and elaborate fashion. Tableside beverage carts toting aperitivos and digestivos like spritzes, amaretto, and limoncello round out the beverage experience.
Fioretta’s hours of operation are Sunday through Thursday from 5:00 p.m. to 11:00 p.m., and Friday and Saturday from 5:00 p.m to 1:00 a.m.
