Restaurant Details

Named for the landmark butcher shop that occupied the space for 125 years, Marc Vetri’s bustling pasta bar fits right into its Italian Market neighborhood. With its tin ceiling, tiled walls, and behemoth brass cash register circa 1901, Fiorello exudes antique vibes while swiftly serving up fresh linguini, gnocchi, ravioli, etc. In fact, from the quick turnover to the brief menu, you could say Fiorella is built for speed. Sit down, have some apps, have your pasta (all the entrees are pasta), maybe dessert, then be on your way. Recommendations? Consider the rigatoni fiorella sausage ragu (the recipe more or less came with the building) or critic Craig LaBan's favorite, the tonnarelli cacio e pepe.