ll Fiore began its service in Mid-April. The restaurant is in the ground-level space of the O- Hotel on South Flower in the Financial District. The Fiore was operating on a 'soft mode'. The Fiore, helmed by two chefs with distinctive pedigrees.
The owners say that the idea to take up this place and restaurant was immediate. He feels like the kitchen has got something, and the chefs can do some wonders in here. They planned the brunch and opened it in two days. The two chefs continue to experiment at the Fiore.
They got in the kitchen, had no time to plan for the developments and strategies. It was all twerking and mixing one dish to come out with something creative and out of the box for the menu. The influence is diverse, and the ingredients are fresh.