The Oldest Italian Restaurant in America...

Fior d' Italia

Fior d’ Italia’s rich history, popularity with Restaurant.com’s diners, and high standards make it a perfect fit for this month’s Behind the Menu feature.

History & Tradition

Founded in 1886, Fior d’Italia has become a vital part of San Francisco’s rich history and tradition. For their 100th Anniversary in 1986, Fior’s owners commissioned a study and verified that they are, in fact, THE oldest Italian restaurant in America. With only three sets of owners in 125 years, they have survived fires, earthquakes, Prohibition, a depression and several recessions, and two World Wars.

Celebrate 125 Years

“As we prepare to celebrate our 125th year, we are honored to be recognized as the ‘Restaurant of the Month’ and partnered with Restaurant.com to ensure our marketing aligns with 21st century guests,” said Bob Larive owner of Fior d’Italia. “Although we hold a special place in history, it is always important for us to reach new customers to continue our legacy.”

125 Years of Traditions

Fior d’Italia’s history sounds like something from the book of Job. In their 125-year existence, they have survived earthquakes, fires, Prohibition, relocation, the Great Depression, and two World Wars.

From the Beginning

In 1886, Fior d’Italia, which means “The Flower of Italy”, opened to support the quickly growing Italian population in San Francisco. Barely 20 years later, “The Great Earthquake” struck, leaving over half of the city’s population homeless. Fior d’Italia was among the first restaurants to re-open within a week of the disaster, and was soon serving soup to San Francisco’s neediest residents.

1920’s: Prohibition & Stock Market Crash

In the 1920’s, Prohibition did not slow Fior d’Italia’s popularity among the city’s movers and shakers. The restaurant’s 10-piece band kept their clientele entertained, and the famous stars of the day came to dance, dine, and be seen. When the 1929 Stock Market crash occurred and the Great Depression followed, the building that housed Fior was foreclosed upon, and they literally moved their belongings to a new building overnight and did not miss a single meal.

World War II

During World War II, Fior d’Italia and all of San Francisco were subject to mandatory blackouts to prevent attacks by the Axis powers, sometimes while patrons were dining. While this unnerved many Bay Area residents, the restaurant never closed its doors, although restrictions were put into place limiting its hours of operation. Since Italy was one of the Axis powers, many of the city’s Italian residents “felt the disgrace of being seen as traitorous”. When the war finally ended in 1945, all of the restaurants were supposed to stay open, but none did so that the restaurant employees could celebrate the Allied victory. None except Fior d’Italia, that is. The line to get into Fior that night stretched around the corner and down the street.

The Fior Success

In its 125-year history, Fior d’Italia has served its share of presidents, famous athletes, celebrities, and the rich and famous. But they have also served the city’s poor and downtrodden, most notably in the aftermath of the 1906 Earthquake. Their success is attributable to many factors: outstanding cuisine with authentic Northern Italian flavor, impeccable service, a great location, and so on. But their tradition of excellence stems from their close association with the Italian population of San Francisco, an enormous responsibility that is reflected in the way that their restaurant is run every day of the year. Restaurant.com salutes our April Restaurant of the Month, Fior d’Italia!

Italian Cuisine: Not just pizza & tomato sauce

Fresh handmade pastas, fragrant cheeses and savory spices make Italian food delicioso!

Most people associate Italian cuisine with tomato sauces and pizza, but Northern Italian cuisine is actually most known for rice, spinach, corn, butter, veal, and cheeses for cream sauces. Pasta exists in Northern Italian cuisine, but is more recognized as egg-enriched limp pastas like ravioli, lasagna, risotto and polenta. Main courses traditionally also feature seafood and shellfish as well as rabbit and quail.

Whether you are looking for American-Italian food or the rich traditions of Northern Italian cuisine, discover the diverse cooking of Italy's regions one delicious meal at a time.

Risotto Alla Milanese (Risotto with Saffron)

Ingredients:

8 Cups chicken stock (or 1 can chicken stock plus 1¾ cups water)
¼-tsp powdered saffron
½ Cup minced yellow onion
1½ Cups Arborio rice
2-tbs unsalted butter
1 Cup freshly grated Parmesan cheese plus extra for garnish
Salt and ground white pepper

Directions:

In a small bowl, combine ½ cup of the chicken stock with the saffron; set aside to steep. In a medium saucepan, bring the remaining 7 ½ cups chicken stock to a boil. Lower the heat and maintain the stock at a simmer.

In a large sauté pan, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 2 minutes. Add the rice and cook, stirring continuously, until well coated with the oil, about 2 minutes. Add 1 cup of the stock and cook, stirring continuously with a wooden spoon, until all of the stock has been absorbed, about 3 minutes. The rice should never be completely dry, but also never be totally submerged in the stock. Add another cup of stock and cook, stirring continuously, until all of the stock has again been absorbed. Add the saffron mixture and then continue adding the stock, 1 cup at a time, until the rice is tender, but firm to the bite-this will take an additional 15 to 20 minutes. You may not need all of the stock. Remove from the heat. Add the butter and Parmesan and mix well. Season to taste with salt and pepper. Serve immediately with extra Parmesan.

Q&A with Chef Gianni Audieri

Get an inside look at the man that makes the kitchen hum at Fior d' Italia. Gianni strives to keep Fior offerings authentically Italian, he also takes advantage of native products due to availability. Today, the Fior Menu presents about 20 varieties of pasta and eight veal dishes with emphasis on traditional Italian food rather than American-Italian.

What does Fior d’Italia do in their food preparation that makes it different from other Italian restaurants?
Fior d’Italia prides itself on only using fresh ingredients and making everything from scratch. In today’s day and age you don’t often find a restaurant that is so committed to ensuring its guests only enjoy the finest and most natural flavors.
If you were trapped on a deserted island with only 5 ingredients and a Viking stove, what would the ingredients be and what would you prepare?
I would have a Viking stove?? This is some nice island! If I only could have 5 ingredients, I would like to have linguini, tomatoes, garlic, parsley and olive oil so I could make a Tutto Mare, which is an Italian seafood dish. The rest of the ingredients I would need for the meal could easily be provided from the sea.
Can you pinpoint the busiest night that you’ve been working at Fior d’Italia?
On our 100th Anniversary in 1986, we served guests at our original 1886 prices, and the line to get in went around the block. And since we’re doing it again for our 125th Anniversary on April 30 of this year, I know that we’ll be just as busy again! I’ll have to rest up to get ready!
Did you always want to be a chef? If not, what did you think you wanted to do when you were younger?
I knew I wanted to be a chef since I was 16. Growing up in Milan, while other boys were focused on getting dirty outside, I wanted to get my hands dirty in the kitchen!
Who inspires your cooking?
Although this may sound cliché, my mother is the person who really inspires me. Her love and passion for cooking resulted in my passion and I’m so grateful for her support.
If a train is leaving New York at 9am heading west at 73mph and carrying 2 tons of meatballs, and another train is leaving San Franciso at 10:15am going east at 68mph carrying 1 ½ tons of spaghetti and 16 cases of wine, where would they meet, and what would happen?
They would meet head on in Kansas in a spaghetti and meatball disaster! BUT it would be a delicious disaster with a side of red wine.