Reviews

Crave DFW

"There is nothing more soothing and regenerative as the Sunday Brunch cocktail the Mimosa. Use a really nice Prosecco instead of the generic sparkling wine and you have a moment of bliss. What could possibly be better? Use fresh squeezed OJ as they do in the very rustic and very open bar at La Fiorentina." read more »

D Magazine

"Imagine, if you will, an Italian hill-cottage, gussied up with flattering lighting and textured finishes and filled with your most grown-up, tractable friends — the ones with good taste in wine and an admirable appreciation of how to work a comb-over — all gathered for a Tuscan-inspired feast. La Fiorentina, which opened on Dec. 1 as Alberto Lombardi’s latest venture in the Dallas culinary circuit, manages to offer a similar experience with the addition of doting service, tableside visits from Lombardi himself, and Chef Nicola Calamari." read more »

Gay List Daily

"Alberto Lombardi might as well change his name to Alberto Midas, because this is one man with a truly golden touch. He has several successful restaurants that deliver great service and delicious food. Crowds flock to them and there’s one single reason why: he knows what people want. Though we admit being more than a little skeptical when he announced plans for La Fiorentina, Lombardi’s Tuscan Steakhouse. After all, in Dallas you can’t throw a PETA activist ten feet without hitting a steak joint." read more »

Dallas Morning News, eatsblog

"The space itself hasn't looked this good since it was the Old Church back in the '80s. It has been beautifully remodeled and expanded to look like an old Tuscan trattoria, A dish that stood out was the baked Nigerian colossal shrimp, something I've never encountered before. Ordinarily, the larger shrimp get, the tougher they get. But these were more like langostino, except larger. And the flesh? Sweet and tender."

Leslie Brenner, Dallas Morning News

"Marcelo Gallegos' menu is awfully compelling: antipasti like a salad of roasted hubbard squash, chestnut and burrata, or roasted veal marrow bone; hand-made pasta; Oh - and lest we forget the main event (for which the restaurant's named): la bistecca fiorentina 'come a Firenze' - a 24-ounce prime wet-aged center-cut Porterhouse steak with rosemary and 'fagioli all'uccelletto.'"