Ai Fiori, translated to ‘Among the Flowers’ in Italian, showcases the modern interpretations of French and Italian Riviera cuisine. The menu highlights Chef White’s signature hand-made pastas, emphasizes seasonal ingredients, and features traditional regional dishes inspired by land and sea.  The menu provides a la carte, prix-fixe, and tasting menu options that are available for lunch and dinner, as well as an express breakfast to start your day.

Ai Fiori is located on the Second Floor of the Langham Hotel on Fifth Ave. Chef di Cucina, Scott Schneider, oversees the daily kitchen operations at Ai Fiori with Altamarea Group Wine and Beverage Director Hristo Zisovski curating the wine list, which boasts over 1000 selections. In addition to the main dining room, Bar Fiori and its lounge area offer guests the opportunity to experience Ai Fiori in a more casual environment to enjoy a craft cocktail and snack with friends during happy hour, have a quick lunch on the go, or catch afternoon coffee and pastry with colleagues. 

Ai Fiori plays host to elegant private events and offers many different attractive setups to consider based on the size of the party and occasion. We are dedicated to making each business, social, or personal event memorable and suited to your needs.

Ai Fiori received three stars from The New York Times as well as Michelin Star recognition the past several years. The restaurant was also included in Esquire Magazine’s 2011 List of Best New Restaurants in America. Additionally, New York Post critic Steve Cuozzo labeled the signature dish Astice the “greatest dish in the world.” Ai Fiori also ranks among Zagat’s Best Italian in NYC, and the Forbes Travel Guide awarded it four stars.


  • Although Michael White’s soulful, flavorful interpretations of Italian cuisine indicate otherwise, Michael is in fact a Midwesterner who spent his childhood in Beloit, Wisconsin. Enamored with the culinary world, White enrolled in the Kendall Culinary Institute and then secured a position in Chicago’s Spiaggia. He studied for seven years at the acclaimed San Domenico in Imola before returning to the United States. In 2007, White partnered with Ahmass Fakahany to first open two restaurants in New Jersey. Soon after, Fakahany and White officially formed the Altamarea Group to open Marea, which garnered three stars from The New York Times, received the James Beard Foundation's Best New Restaurant Award, and holds two Michelin stars.

     From Marea, Fakahany and White extended their culinary vision and opened the second Michelin-starred Ai Fiori; Vaucluse, their elegant French brasserie on Park Avenue; Morini restaurants - Osteria and Ristorante - in several locations; and Nicoletta Pizzeria and Nicoletta Italian Kitchen. Outside the United States, Altamarea has properties in Istanbul, Hong Kong, and ventures in the Middle East coming soon.

     Chef White has received the highest recognitions in his career from Michelin, The New York Times, James Beard Foundation, Zagats and many other organizations. White was also named of of the “40 Most Influential New Yorkers under 40” by Crains, New York.