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Cheers to Espresso Martinis and Wonderful Food and Hospitality at Il Figlio Enoteca in Fishkill

The holidays are brimming with special occasions and celebrations with friends and family, and Il Figlio Enoteca in Fishkill should be at the top of your list of places to enjoy. The restaurant, with its focus on fine Italian dining, is helmed by owner Scott Rosenberg, who appears to have drawn inspiration from the playbook of the famed NYC restaurateur, Danny Meyer. Meyer is known for his welcoming approach to restaurant operation, emphasizing not only the provision of wonderful food but also a customer-centric approach to doing business. This approach seeks to exceed customer expectations by meeting the unique needs of each guest and creating a personalized, memorable experience, which Il Figlio does so well.


To kick off the season on a high note, we decided to meet friends at Il Figlio. Being seasoned Il Figlio enthusiasts, our friends, who live nearby, have made it a regular 'go-to' spot. One motivation for our visit was to finally silence my friend's persistent suggestion about me trying one of their renowned Espresso Martinis. And believe me, she is an aficionado. More about this later.


Our dining experience kicked off at an upstairs table with Julie as our waitress for the evening. Despite the menu not being overwhelming, it presented a delightful variety of choices, and Julie recited the enticing specials for the evening. The nice thing about dining with a party of four lies in the ability to taste a bit of everything.

We began with a selection of appetizers for the table—Gamberoni, Stuffed Grilled Calamari, and the Beet Salad. Described on the menu as sautéed American Gulf shrimp with brandy gorgonzola sauce, the Gamberoni featured three large, butterflied shrimp. The dish's success lay in the perfect balance of the mild sweetness of the Gulf shrimp and the richness of the brandy gorgonzola sauce. Judging by its appearance on many other tables, it seems to be one of the most popular items on the menu, and it certainly lived up to expectations.

We continued with one of the evening's specials—the Stuffed Grilled Calamari. Stuffed with couscous, roasted peppers, and crumbled sweet sausage, it was elegantly presented over a roasted bell pepper coulis. Beyond its visual appeal, the dish was a perfect marriage of ingredients. And for me, the grilling technique imparted a nice smoky and charred component that added both taste and gave the calamari more integrity with a nice firm texture.

Upon the recommendation of our friends, we selected the Beet Salad—a blend of mission figs, baby arugula, Gorgonzola, candied pecans, and roasted fig vinaigrette. As the saying goes, you eat with your eyes first, and this dish lived up to it. The medley of flavors and textures was a done just perfect, striking a delightful balance of sweetness, creaminess, crunch, and freshness. The vibrant colors, from rich purple and yellow beets to deep purple figs, green arugula, and golden candied pecans, made the salad not only visually appealing but a refreshing segue into what was to come.

For the main event, dinner, we chose: Pasta Carbonara, Lamb Shank, Fluke, and Chicken.

Of course, one would expect a restaurant specializing in fine Italian cuisine to excel at Carbonara. It's a dish cherished for its simplicity, yet it requires a bit of skill to ensure the eggs form a silky sauce without scrambling. Well, they nailed it. The sauce was light and creamy, perfectly balanced with the right touches of salt, bacon, and Pecorino Romano cheese.

Up next, the Lamb Shank —certainly not the lightest choice, but oh-so-satisfying. This hearty dish is crafted with red wine, wilted baby spinach, saffron risotto, and herb gremolata. Just like all the other entrees we savored, it was not only filling but showcased the meticulous attention to detail in its preparation. The lamb shank's rich, savory goodness is perfectly complemented by the earthy notes of wilted baby spinach, and the saffron brings its own distinct flavor and aromatic component to the dish.

Fluke was on the special for the evening, and since that is a fish not seen often on menus, of course, we had to try it. It came Semolina crusted over wild rice with roasted pearl onions and wild mushrooms and finished with a porcini mushroom sauce. The use of Semolina was a very thoughtful approach to flavor pairing and complementary textures, adding crispy and crunchy texture to the exterior of the fish when used as a crust, subtle nuttiness, and a hint of sweetness to the fluke. Very good!

Lastly, for my entrée, I chose the Bell & Evans chicken breast. It came out perfectly roasted with a crispy skin and moist meat. Served alongside creamy whipped potatoes, sautéed baby spinach, and a zesty spicy cherry pepper "sughetto" (that's a little sauce in Italian). This sughetto, with its added kick from the spicy cherry peppers, brought a unique twist.

Not surprisingly, our dinner left us quite full, and with the highly anticipated Espresso Martinis awaiting us at the bar, we opted for just one dessert to share – the Chocolate Almond Tart. Crafted with dark chocolate, an almond tart, and chocolate coffee cremino, this dessert, like everything on the menu, exudes decadence. The combination of velvety chocolate, the richness of almonds, and the hint of coffee creates an irresistible treat. How can you possibly go wrong with such a luxurious blend of flavors?


And now, let's talk about the Espresso Martinis – simply sinful! This classic cocktail, infused with rich espresso flavor and adorned with a creamy, frothy topping, was unforgettable. I'm not sure if it was Tony, the bartender's attention to crafting the cocktail or his unique shake, but it's worth the trip to Il Figlio all by itself, and it's definitiely my new favorite desert!


Il Figlio Enoteca presents an upscale atmosphere that seamlessly blends sophistication with warm and comforting elegance. The welcoming vibe is amplified by the genuinely hospitable staff, a reflection of Rosenberg's commitment to exceptional service. A Culinary Institute of America graduate mentored by Chef Daniel Boulud, Rosenberg stands out as a restaurateur with a unique "hospitality gene," a rare gem in today's dining experiences. His dedication to fostering a positive and fun work environment undoubtedly contributes to the overall atmosphere and the success of the restaurant.


Beyond being a destination for impressiving diners, Il Figlio Enoteca has a private event space, accommodating up to 50 guests, and offers a view of the dining room from the upper mezzanine, while the expansive bar on the main floor beckons locals, like our friends, for a relaxing drink, light bites or full dinners.


In exciting news, we were told to be on the lookout for the grand opening of La Sorella, which Rosenberg is opening in the same plaza. La Sorella will be a daytime café providing a casual alternative to Il Figlio. Guests can kickstart their day with pastries, croissants, and cappuccinos or opt for a leisurely lunch featuring salads and pressed paninis. The menu also includes grab-and-go options for those on the move. La Sorella will offer wine, beer, cocktails, and a curated selection of retail products for at-home entertaining. Stay updated on the opening by following Il Figlio on Facebook and Instagram.


992 Main Street

Fishkill, NY 12524

Phone (845) 836-3015




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