Fiamma’s second chance to make a first impression

It wasn’t long after Fiamma co-owner Noel Morreale opened Bambino (one of our favorite places to go these days) that his North Buffalo establishment closed its doors. According to Noel, the decision to reopen Fiamma came when he stepped back to reexamine the restaurant concept. With a change of partners, Noel has taken what he says was a solid concept when the establishment first opened, well-suited for the local restaurant climate, and he’s updated the formula to keep current with local and national trends. 

“When we first opened we were mainly concerned about having a few different quality steaks,” Noel told me. “Since that time there are more restaurants sourcing local and sustainable foods. We’re taking more time to search out the best practices, where we know the products are top grade. And we’re offering a lot more than strips and filets. We are aware that the regional competition is a lot stiffer these days, so we’ve put on the menu items like 28 day dry aged Kansas city strip, American Wagyu (coulotte steak, tomahawk rib chop, 10oz kobe burger), and the rib cap steak (spinalis). Then we have the Cadillac of chicken, Bell and Evans natural chicken… and the Long Island duck breast, the Faroe Island salmon, the prime pork porterhouse, and the double “Boston” cut Australian lamb chop. People are much more conscious of what they’re eating these days. We can tell them where everything is coming from and exactly what it is that they are eating. Our mac and cheese used to be orange…. now it’s white – nothing processed. Our chowder is made to order. We even removed our soda guns from behind the bar. Now we use hand squeezed juices and bottles of Johnny Ryan soda.”
With a kaleidoscope of appetizers and sides (see menu – PDF) including white cheddar mac and cheese (black truffle), parmesan hash browns, crispy sweetbreads and local farmers’ market veggies, the mouth watering menu should go a long way towards elevating the status from that of a steak house to an epicurean sensation. I mean there are not that many places around that feature California caviar and sweetbreads.
Fiamma-Steak-Buffalo-NY-new-1.jpg
As for the interior of Fiamma, the downtime allowed Noel to transform the second floor into a dining facility that mirrors the first floor (see photo above). “We never used to send anyone upstairs”, said restaurant manager Angelo Mantione. “Now I can’t wait to seat people up there to see what they say [laughing]. The extra room allows us to double our seating, and the addition of a fireplace adds the extra ambiance to keep it nice and cozy. The second floor, combined with the new menu, gives us a second chance to make a first impression.”
1735 Hertel Avenue
Buffalo NY 14216
716-551-6499
Valet parking

About the author  ⁄ queenseyes

Founder of Buffalo Rising. Co-founder Elmwood Avenue Festival of the Arts. Co-founder Powder Keg Festival that built the world's largest ice maze (Guinness Book of World Records). Instigator behind Emerald Beach at the Erie Basin Marina. Co-created Flurrious! winter festival. Co-creator of Rusty Chain Beer. Instigator behind Saturday Artisan Market (SAM) at Canalside. Founder of The Peddler retro and vintage market. Instigator behind Liberty Hound @ Canalside. Catalyst behind the Pierce-Arrow Film Arts Center. Throws The Witches Ball at The Hotel @ The Lafayette. Themed New Years mayhem at various locations. Next up: Porchfest... Also offers package tours of the city for groups or individuals. Contact Newell Nussbaumer | Newell@BuffaloRising.com

34 comments
jafosabre
jafosabre

Just found out Fiamma is closed AGAIN.  I guess I'm last to know, but what am I supposed to do with this $100 gift card I have?  Does anyone know who to contact?

ColinSiffringer
ColinSiffringer

so your closed again and not honoring the gift cards you were selling. Thanks for taking my money you fucking cheat.

BuffaloFoodie
BuffaloFoodie

Great food , great service , beautiful space !!

Welcome back !!

Mike in WNY
Mike in WNY

I ate there twice. Disappointed the first time, gave them another chance and the result was the same.

RetroGrouch
RetroGrouch

Indeed, enjoy your heart-lock dinner "Doc".

RetroGrouch
RetroGrouch

Oh the joy, another boorish restaurant frequented by uppity nobs and posers.

brownteeth
brownteeth

I always have to laugh whenever I go to a restaurant/bar/retail store, etc and the server or sales person gives that "you don't belong here attitude." I just find it funny that the person SERVING ME looks down at me. I've had that snobby attitude at Oliver's (the bar only) and a select few other places.

If they have a preconceived notion that maybe I can't afford it and won't tip well they only bring it on themselves. I'm not exactly sure what prompts this attitude, I mean it's not like I don't dress accordingly or anything, maybe its just my demeanor of not being too uppity or whatever. Or perhaps they're resentful? I don't really know...some people take dining at a restaurant too seriously, its only food!

I haven't been to Fiamma yet but it's on my list to go to regardless of the mixed reviews. I like to make my own judgements as there are too many factors to weigh IMO.

ivan putski jr
ivan putski jr

rumors Im hearing is that MOjo's is going to be turned into another upscale piano bar / supper club....inspired most likely from the huge success of the Shadow Lounge on Hertel ave......take that Elmwood

oldwaiter
oldwaiter

Just took a quick poll to see if anyone could define at "Boston" cut. Only one person came sort of close to the definition that I myself had to look up online! I am going to ask my waiter when I go there this week, can't wait to see the upstairs.

TIBUFF
TIBUFF

Not to hate on a local restaurant but I have to agree with others about bad service here. I'm not sure if this is prior to their new management style but I was there last year for restaurant week and the service was pretty bad as well as the portions were insanely small. Now I understand smaller portions for the restaurant week special can't expect too much for the price but the waiter treated us like we didn't belong there, almost like you people don't belong here cause your cheap. Now I also wouldn't have minded this so much as an initial thing because a lot of people who are hunting cheap meals at nice places use restaurant week which is fine but after we ordered appetizers, sides, and drinks with our meal service did not change, we also got desert too. The size of the steak was like two bites and they only gave us one biscuit or as they called it "home-made bread" for a table of 4 people (yes one total biscuit). The bill wasn't cheap and I wasn't that satisfied with this place. The upstairs looks cheap to me, not to hate just felt like any other place nothing special but the prices made it seem like you should be somewhere amazing. For a similiar place I'd say hutches is a million times better, much nicer servers as well as great food. You would think they would treat people for restaurant week better in hope they would come back, I haven't returned since because its not worth the money in my opinion therearemich better places in buffalo for a good steak and experience then here.

Pat_NF
Pat_NF

will they be honoring all the buffalo perks/groupons that they sold and then closed shortly after?

Sheldon S. Kornpett, D.D.S.
Sheldon S. Kornpett, D.D.S.

That may have been the case in the past, but regulations have been relaxed as of late. It just may, in fact, be Kobe.

GyBeav
GyBeav

Was just driving down Main St this morning and noticed that Mojo's painted their exterior from yellow and blue to red and blue!!!! I wonder if they are re-tooling.... New concept? New owners? What could it be? Can we PLEASE get a write up????

Cam33r4
Cam33r4

Vegetarians -- THE HORROR. With that sort of attitude, better just stay in Amherst the rest of your life. Maybe stick to YOLO

Cam33r4
Cam33r4

Criticizing you!? You're kidding right?

The Boss
The Boss

I think this place was not under Noel's management when you had that experience. I recall him selling it to his partner or something and then he closed it and reopened without the partner.

ladyinwhite
ladyinwhite

There are roughly 3,000 head of Kobe cattle. All in Kobe Japan. None of which is shipped to the United States. IF it were it would be 10 dollars plus an ounce. Look it up. Why lie about your burger meat?

SuzieFood
SuzieFood

My husband and I had the pleasure of dinning at Fiamma Steak this past Saturday.

We were entertaining some dear friends from Chicago who were in town for a wedding.

Fiamma has long been a fav of mine since their inception back in 2006 I believe??

After being escorted to the beautifully remodeled upstairs dining room (WOW) btw…

We were then greeted by our server Jason. He expertly guided us through the menu changes / updates with supreme confidence. The service was outstanding and the food was better than ever !!

Seafood Chowder ,Kobe Burger for me .

Very flavorful Filet with a Blue Cheese topper for the hubby .

Desert was super fun. “ Coffee & Doughnuts” served in a cute brown paper bag with tons of powdered sugar !!

Our friends were impressed!

Awesome JOB !

Can’t wait to return . . . .

EAHS 1972
EAHS 1972

I would think they would honor it if they are really serious about making a good impression the second time around.

buff_roach
buff_roach

That's true. But I think we're going to see a new wave of gentrification on Elmwood in the next several years.

GinghamQuaker
GinghamQuaker

Just responding to the guy who wanted to criticize me, while admitting that my point was correct. I'm sure the food will be fine, but this city really allows people to get away with too much laziness the second they are willing to open something. Is it that outrageous to have standards?

LouisTully
LouisTully

Pretty much the same thing, right?

And one is pretty much an indication the other is guaranteed...

Chill out.

GinghamQuaker
GinghamQuaker

Sorry, he only left up a sign stating January until late March then...so much better. Guess it's ok if he uses food two months after its expiration date as well.

Cam33r4
Cam33r4

What? It's been gone for like a month. Now it says "Raising the steaks"

Woods79
Woods79

I have a 40$ gift card purchased like 3 years ago I wonder if they'll still honor it? Can't get a meal but could take the edge of my drink bill.

buffalorr
buffalorr

After walking down Hertel the other day, I'm seriously thinking that street is looking much healthier than Elmwood and it's left Allen St. in the dust.

docpeter269
docpeter269

Finally a place for the 1% to enjoy dinner without being badgered by bicyclists, vegetarians, and Allen Trash.

jpp
jpp

This is good news, I suppose, but only if the service mirrors the enhanced quality and menu. The last time I was there for dinner, shortly before they closed, it was apparent they were spiraling downhill in the food and service category. A table of 8, loud, obviously drinking, individuals sat at the table next to us, and consumed the attention of our shared server, especially after one diner loudly declared, "we'll have every appetizer on the menu!". Being ignored to the point where the server walked past our waiting check several times, my wife took the check to the hostess, who said she wasn't sure if she could cash us out, and mentioned that perhaps our server had forgotten about us. The server eventually returned with our change, but not to apologize, but to state with great disdain, "By the way, I didn't forget about you, I've been busy with the other table!"

GyBeav
GyBeav

Meh whatever. This does nothing for me. I do applaud the effort and appreciate what they're after but it's still just a steak house.... Literally, it's in a house. Does anyone really want a Kobe burger anymore?

GinghamQuaker
GinghamQuaker

Has he taken down the "Re-Ignition January 2013" sign yet? Because it was still up two weeks ago. It's a bit embarrassing and doesn't give me a ton of confidence that he'll be on top of his game.

elmdog
elmdog

wow - cant wait....he knows how to change and impress it seems....This will draw health conscience eaters constantly...

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