Our Latest Great Place To Eat - Fiorentina
Monday 07 July 2014
Since my last visit, this place seems to have had an ocean of money thrown at it, updating and turning it into a smart citified contemporary Italian eatery, which would sit equally well in New York or Milan, and definitely placing it as one of the smartest new eateries in Dublin.
The menu layout too was cool, clear, clean and well priced through a series of headings. ‘Per Cominciare’ offered olives, pane e grissini with tapenades and pesto and oysters in any number your heart may desire. It moves on then through Bruschetta with wild mushroom and lardo, or plum tomato, basil and soft goats cheese; whilst Fritti sports calamari with lemon aioli or Portobello mushrooms with truffle dip. Insalate had Caprese and Caesar salads whilst Antipasti included an antipasto plate, Carpaccio of beef fillet or spicy mussel and tomato soup.
On our visit, my friend Mary kicked off with Polpette. Light in texture, these Italian meatballs didn’t claim to be Mama’s version, it’s not that sort of place, but made from wild boar and served in a tomato and olive ragu in a rustic terracotta dish, they were tasty and delicious. My Sicilian style gamberetti starter was absolutely ace. A trio of whopping great prawns, retaining a bite, were resting in a light garlic sauce containing tiny dice of Nduja, a south Calabrian pork sausage, all topped with the crisp peppery contrast of watercress.
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