Dear Guests,

I would like the opportunity to introduce myself. I am Fabio Trabocchi, Chef—Partner of Fiamma. I’m so happy to be here and want to thank you all for your continued patronage as Fiamma enters this new era.

I’d also like to introduce some of the people who help make Fiamma what it is: Pastry Chef Thomas Wellings, who is a budding star in his own right; Ania Zawieja, Fiamma’s sommelier (taste the Le Terrazze "Vision of J.", or a glass of Laila, Rosso Piceno special wines that she discovered from my home of Le Marche). Also: Jarad Slipp, our general manager, who keeps the service seamless and smooth.

Together, we are striving to prepare delicious dishes inspired by my homeland, presented with our collective vision of elegant, modern Italian cuisine. If you’ve not yet visited us, we look forward to seeing you soon and if you have any questions or comments, drop me an email at ChefFabio@brguestinc.com.

Buon Appetito!


We delight in creating dishes steeped in Italy’s culinary heritage. One example is I Vincisgrassi, a traditional Le Marche dish named after an Austrian general, Prince Windischgratz, who commanded the Austrian forces in that region in the late 1700s (his name was “Italianized” into Vincisgrassi). This 13—layer lasagna was created by a local chef with a ragu of veal, pork, pancetta, mushrooms, chicken livers, black truffles, béchamel, Madeira, tomato paste and veal stock. Rich, hearty and delicious – and still served in Le Marche to this day! (At Fiamma, we only create eight layers.)

In addition to lunch, Fiamma will celebrate Winter Restaurant Week with an indulgent three-course prix-fixe lunch menu for $24.07 Monday through Friday from January 21st-25th, and January 28th-February 1st. The menu will be subject to seasonal changes and market availability, but expect to feast on such delights as L’Uovo Alla Pavese (Organic Poached Egg, Grilled Country Bread, Pecorino Romano, Sugo Finto, “Brodo,” Flat Parsley), Le Guance di Vitello (Slow Cooked Veal Cheeks, Fine Mashed Potato, Ossobuco Jus, “Gremolada,” Alba Hazelnuts) and L’Affogato (Mascarpone Sorbet, Crumbled Crostata, Espresso Coffee).

Scottish langoustines that are flown in twice a week, inspiring such dishes as Scampi alla Griglia.

White truffles, which are best served shaved fresh atop such dishes as I Tagliolini, a simple pasta dish prepared with Parmigiano—Reggiano.

Also flown in from Scotland are wild Scottish pheasants, which we roast over pine trees to create Il Fagiano.

Fiamma is located at
206 Spring Street in
Manhattan’s Soho neighborhood.

Our hours are:
Monday 6 p.m. — 10 p.m.
Tuesday to Thursday:
6 p.m — 11 p.m.
Friday 6 p.m. — 12 a.m.
Saturday, 5:30 p.m. — 12:00 a.m.

For reservations, call
212-653-0100.

Catering available upon request.
For catering or to book a private
event please contact
Nicole Fisher at:
212-331-0316
nfisher@brguestinc.com

This March, Fiamma begins a series of intimate cooking classes with Chef Trabocchi. Class size is limited; to reserve your spot please contact:

Nicole Fisher at 212-331-0316
nfisher@brguestinc.com
Monday – Friday from 9 a.m. — 6 p.m.

The monthly two—hour Saturday class will teach you:

  • Le Paste — March 29
  • Gli Antipasti — April 26
  • and Dal Mare e Dalla Terra — May 31
An additional couples—only class is scheduled for Valentine’s Day (February 9). Classes are $100 per person; $250 per person if you purchase all three classes at once. The Valentine’s Day class will be $150 per couple.