Ai Fiori Sets $120 Price Point for Caviar Tagliatelle in Midtown

Diners at The Langham on Fifth Avenue now have a new option for high-end dining that blends French and Italian Riviera influences. The restaurant, named Ai Fiori, opened on the hotel’s second floor. Its menu centers on handmade pasta and seafood, with dishes priced to reflect premium ingredients. One specific dish, the Tagliatelle Royale, tops fresh pasta with caviar, lobster, and sea urchin. This item anchors the upper end of the price structure.

The establishment launched recently, establishing itself as a destination for evening meals. It occupies a space previously associated with the hotel’s hospitality services. The name translates to “among the flowers,” though the interior design focuses on lounge aesthetics rather than botanical themes. The location offers a private setting for guests who want to combine dining with social conversation.

The bar area, called Bar Fiori, serves as a key part of the dining experience. Designers drew inspiration from the Beaufort Bar at London’s Savoy and the Fumoir at Claridge’s. The space features accented lighting and bespoke floral wall coverings. Live jazz music plays in the room, adding a layer of ambient sound to the dining environment. This setup encourages guests to stay longer than a standard meal might require.

The cocktail list includes specific combinations that reflect the hotel’s sophisticated tone. The Royal Blush mix vodka, mint, lime, morello cherry, and Champagne. The Violetta Negroni combines gin, Dolin Blanc, viola bitter, Campari, and lemon. These drinks are designed to be savored slowly, aligning with the relaxed pace of the venue. A traditional martini is also available for those preferring a classic spirit-based option.

Executive chef Lauren DeSteno oversees the kitchen and the food menu. The appetizer section features Maine lobster knuckles served in garlic butter with lemon and a pastry crisp. The pasta menu includes squid-ink trofie with a Ligurian crustacean ragù. Another option is spaghetti with blue crab, lemon, Calabrian chili, and bottarga. These dishes use specific coastal ingredients to define the culinary style.

The dessert menu is led by executive pastry chef Katie Conklin. Items include tiramisu made with mascarpone mousse, espresso-soaked ladyfingers, and cocoa. A chocolate cake features dark chocolate ganache, pistachio, and orange. An affogato combines vanilla gelato, espresso, and Ramazzotti amaro. These sweet courses are presented as a substantial finale to the meal, rather than a simple afterthought.

The restaurant positions itself as a place for both professional meetings and casual socializing. The atmosphere supports serious discussion while allowing for leisurely pacing. The combination of high-quality food, live music, and a designed interior creates a distinct environment for guests. This setup appeals to those who value ambiance as much as the food itself.

Ai Fiori is now open for reservations at The Langham, 400 Fifth Avenue. The menu remains focused on the Riviera-inspired dishes described above. The price point for the caviar pasta reflects the use of premium seafood and fresh dough. The venue operates as a permanent fixture within the hotel’s dining offerings.