Fiaschetteria Toscana is a medium sized place with a display of their fresh fish on ice to greet you, and you can see the staff come get them as you order. There is also a case of the desserts in front to equally temp you. You’ll hear a mix of Italian and English spoken but the staff will make you feel like you are the most important visitor they’ve had all day. Our waiter Claudio waited on us during our visit several years ago and is still there providing fun and helpful service. He was happy to split a number of our dishes so we could try more things.
We started our meal with their grilled razor clams which had very little grit and the grilling brought our their flavor and made them a nice amount of chewy. This was amazingly good!
We continued with spaghetti with clams that was very nicely seasoned. The pasta was cooked perfectly and the clams had just the right amount of tang – a perfect dish.
We then each had a monkfish tail that was grilled. These were baby monkfish sourced locally and were delicious. A nice firm texture to the fish was accompanied by a soft and terrific artichoke bottom.
We finished savories with a scorpion fish that tasted like butter – really special. The tomato sauce was a nice sweet contrast with the olives. Another real winner.
For dessert, which are made by the owner and pastry chef la Signora Mariuccia, we had a seasonal special – fresh fig tart. It had a delicious shortbread crust and a bit of custard which was topped by figs and then covered with fig sauce. I love figs and this dish really satisfied – very good. Double yum!
