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Steve Hanson

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The Next Meatpacking Hot Spot?

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Fiamma Prices Drop After Bruni Post

When Frank Bruni decided to confront Fiamma about its price increases, we knew it wouldn’t take long for Team Hanson to get on the problem. Fiamma is the group’s flagship restaurant, and the critical pile-on about high prices and missing ingredients must have stung B.R. Guest. Today, the group announced the inevitable price cuts to tasting menus. Prices are dropping from $92 to $85 for the standard prix fixe menu, and the five-course dinner has been cut to $105 from $120. Fiamma has also reintroduced its full-bore seven-course menu, which will come in at $125.

Fiamma Says the Luxe Ingredients Never Went Away

Fiamma got a fair amount of heat last week, from Grub Street and other food sites, about a reduced menu. But B.R. Guest — which did not respond to Grub Street’s requests for comments on the menu until yesterday — vehemently disagrees. “No one had updated the Website,” says owner Steve Hanson. “They just got lazy.” We’d hate to be in their shoes now! Fiamma chef Fabio Trabocchi, meanwhile, explains that the confusion also lay in the fact that the Website wasn’t showing his daily specials or updating the tasting menu. “If you came in and ordered here, it’s the same amount of selections; you can choose from any part of the menu. It’s the same amount of dishes, just listed in a different way,” Trabocchi says. And those luxe ingredients we thought were missing from the menu? Not so, says Trabocchi. “We are using foie gras, truffles, Wagyu beef, ossabaw pig, and Grimaud Farm duck.” (The langoustines, which we also mentioned as having gone missing, are out of season, Trabocchi explains.) Unfortunately for Fiamma, even a full menu can't sate complaining diners like Nick Paumgarten of The New Yorker. Earlier: Fiamma’s Menu a Fraction of Its Former Self

Fiamma’s Menu a Fraction of Its Former Self

We’re told that Fiamma has sprung into action, using all the powers of the B.R. Guest machine, to try to ferret out what went so catastrophically wrong with Nick Paumgarten’s meal. “We are all disappointed in the service. We take this very seriously and have everyone looking into the problems,” B.R. Guest chieftain Steve Hanson tells us. But all the negative attention Fiamma has gotten over the last day or so obscures a larger, thornier question about the restaurant: What has happened to the sprawling, lavish, ambitious menu that Fabio Trabocchi launched his administration with?