The original Trabocchi menu had eight pastas and risotto and eight seafood and meat dishes, including such opulent ingredients as Four Story Hill Farm veal, Scottish langoustines, Grimaud Farm duck, and Santa Barbara spiny lobster. Now all those things are gone, and the number of both pasta and protein options has been halved. And, as critics have noted, this has happened as the prix fixe menu has gone from $75 to $95. We think Paumgarten’s bad meal was a fluke — Fiamma is one of those places where you can take great cooking and impeccable service more or less for granted. But what is going on with the menu? There are rumors that Trabocchi has chafed against B.R. Guest’s famously stringent cost-cutting measures, one of the reasons Michael White left the restaurant to begin with. If you want to discuss the menu changes, please do so in the comments.
Related: 'The New Yorker' Hits Fiamma Hard