A devotion to style and authenticity, executed with the finest ingredients and supreme artistry, reflects throughout every aspect of this SoHo mainstay. Entering the New York dining scene for the first time to come to Fiamma, Chef Trabocchi brings with him such prestigious awards as the James Beard Best Chef Mid-Atlantic (2006) and Food & Wine Best New Chef (2002). Hailing from Italy’s Le Marche region, he has already made his mark on Italian dining around the world – in Moscow, London and (most recently) Washington, DC, where he received a series of four-star reviews from the Washington Post for his restaurant Maestro at the Ritz-Carlton Tysons Corner, McLean, VA. His arrival at Fiamma has been well-received: Frank Bruni awarded him three stars in the New York Times, a rave review that joins others from publications such as The New York Daily News, The Washington Post and New York Magazine. In addition, Trabocchi brings a team of loyal chefs, such as Pastry Chef Thomas Wellings, who have followed him from Maestro to take part in keeping Fiamma as hot as ever.

With the menu at Fiamma, Chef Trabocchi displays his passion for Italy’s culinary traditions redefined with bold style and a contemporary sensibility. Extensive sourcing of the finest ingredients combined with such meticulous culinary practices as butchering on-premise results in an array of daily-changing dishes that are richly layered and precisely prepared, including Il Branzino, a wild striped bass with Taggiasche Olives, razor slams, fennel and the traditional Sicilian fish dressing, Salmoriglio, and L’Agnello, a duo of roasted lamb belly and loin served with Treviso radicchio and condimento balsamico.

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