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Duck Ravioli / Celia Sin-Tien Cheng
Duck Ravioli / Celia Sin-Tien Cheng
January 20, 2015

Caffe dei Fiori

Duck Ravioli

Celia Sin-Tien Cheng

The new Upper East Side Italian restaurant Caffè dei Fiori has a charming atmosphere, featuring serene white walls with seating on multiple levels of a unique townhouse space. Executive Chef Giovanni Tenance, originally from Puglia, has created a menu of delicate selections from appetizers and pastas to entrées. A recent brunch was especially memorable, with unique dishes like tortino di crepes, layers of savory crepes with tomato sauce, mushroom and prosciutto; sfogliatina con asparagi e funghi in salsa cremosa, savory tart with asparagus, mushroom and cream custard; and roulade di spinach e polpa di granchio, spinach and crabmeat roll.

These dishes were prepared with such ethereal lightness that I felt like I was biting into fluffy clouds of deliciousness.

Served all day, the ravioli d’anatra con il proprio sumo, housemade egg ravioli filled with duck, is not to be missed. Braised for two and a half hours in its own fat, the whole duck is then ground to a texture similar to foie gras. To complement the ravioli is a rich and heavenly sauce made from veal and duck stock cooked for two days; a dreamy combination.

Caffe dei Fiori

973 Lexington Ave
New York, NY
Upper East Side