From Eater article by Naomi Waxman published April 12, 2023 Photography b y Barry Brecheisen

The duo behind more than a dozen spots including Greek restaurant Lyra in West Loop, Sienna Tavern in River North and Prime & Provisions in the Loop, will raise the curtain April 20, 2023 on Fioretta, which means “little flower” in Italian.

DineAmic Hospitality co-owners Lucas Stoioff and David Rekhson are delighted to present a luxe mid-century Italian steakhouse on the ground floor of 320 N. Sangamon Street in Fulton Market.  

While some prefer to dip their toes into nostalgia, Stoioff and Rekhson say their distinctive approach to both steakhouses and Italian restaurants is what the neighborhood lacks: a highly stylized reimagining of a 1950s venue where one might encounter Mad Men’s Don Draper, Old Fashioned in hand.

“There are so many old-school Italian restaurants,” Stoioff says. “There’s a wealth of history and nostalgia from this type of project, and we’ve created our own narrative and voice within that larger context.”

The 8,200 square-foot space is lined with walnut paneling with eye-catching details in nearly every corner. Toward the north, there’s a sunken bar section featuring an Italian marble chess board floor and green mohair booths, all flanked by a large curved bar, DJ booth, and stage for live music.  Stoioff and Rekhson say the front bar entertainment vibe was inspired by the famed nightclub, The Copacabana.

On the south side lies the dining room, aglow in rose and lavender tones, spacious plush booths, dark leather chairs, and granite-inlay tables. Italian American chef Joe Rizza, a partner at DineAmic steakhouse Prime & Provisions, it’s a story he knows well. A Bridgeport native, his menu includes Southern Italian dishes that balance opulence with lighter fare like savory appetizers inspired by Italian pastries like a parmesan rosemary zeppole with caviar. The team is extruding pasta in the kitchen but diners should expect delicate dishes meant to complement, not replace, a hearty steak cooked among the embers inside a solid-fuel open kitchen. 

“The beef will spend a lot of time among the embers and wood, which will give it that flavor and nuance,” Rekhson says. “In some cases it will take 30 to 40 minutes, but the result is going to be worth the wait.”