Ai Fiori serves $120 caviar pasta at Fifth Avenue hotel

Ai Fiori, a new fine dining restaurant located on the second floor of The Langham at 400 Fifth Avenue, opened with a menu anchored by a $120 tagliatelle dish topped with caviar. The establishment, which translates its name as “among the flowers,” blends culinary traditions from the French and Italian Rivieras. Executive chef Lauren DeSteno leads the kitchen, while executive pastry chef Katie Conlin oversees the dessert offerings. The opening drew immediate attention for its high price points and opulent presentation, particularly regarding the signature Tagliatelle Royale.

The restaurant’s interior design references classic hotel lounges, specifically the Beaufort Bar at London’s Savoy and the Fumoir at Claridge’s. Bar Fiori features bespoke floral wall coverings and accented lighting to create a distinct atmosphere. Live jazz music plays throughout the dining room, adding an auditory layer to the experience. This setting is intended to encourage guests to linger and engage in conversation, rather than rush through a meal. The ambiance aims to provide a sense of occasion that supports both business meetings and social gatherings.

The cocktail menu includes specific creations such as the Royal Blush and the Violetta Negroni. The Royal Blush combines vodka, mint, lime, morello cherry, and Champagne. The Violetta Negroni uses gin, Dolin Blanc, viola bitter, Campari, and lemon. These drinks are designed to complement the seafood-focused menu. The bar area serves as a central hub for the dining experience, offering a space for guests to enjoy beverages in a stylized environment. The selection reflects a commitment to classic recipes with modern twists.

Key savory dishes include Maine lobster knuckles prepared with garlic butter, lemon, and pastry crisp. The Tagliatelle Royale combines lobster, sea urchin, and caviar on ribbons of handmade pasta. Other menu items feature squid-ink trofie with a Ligurian crustacean ragù. The spaghetti with blue crab, lemon, Calabrian chili, and bottarga highlights coastal ingredients. These dishes emphasize precision in preparation and the use of high-quality seafood. The menu avoids vague Mediterranean themes in favor of specific regional influences.

The dessert menu challenges traditional dining expectations with items like tiramisu and affogato. The tiramisu features mascarpone mousse, espresso-soaked ladyfingers, and cocoa. A chocolate cake with dark chocolate ganache, pistachio, and orange is also available. The affogato combines vanilla gelato, espresso, and Ramazzotti amaro. These sweets are designed to provide a strong conclusion to the meal. The pastry program aims to appeal to diners who may not typically seek out dessert by offering sophisticated flavor combinations.

Ai Fiori positions itself as a venue where serious discussion and indulgence can coexist. The restaurant serves as a meeting ground for professionals and social diners alike. The combination of live music, detailed cocktail recipes, and high-end pasta dishes creates a layered dining experience. The opening has established a benchmark for fine dining at The Langham. Guests arrive with the expectation of both culinary excellence and atmospheric sophistication. The restaurant operates as a dedicated space for extended evenings.

The new dining room is now accepting reservations for the evening. The kitchen is open for service, and the bar is staffed to serve the listed cocktails. Live jazz performances are scheduled for the dining room. The menu remains focused on the specific dishes detailed in the launch materials. Ai Fiori continues to serve as a new addition to the Fifth Avenue hospitality scene. The restaurant maintains its focus on the interplay between food, drink, and environment.