Opening soon in Midtown, New York
The table is being set.
A modern Italian-American steakhouse with A5 wagyu, a marble bar and navy velvet booths. Lunch and dinner, 365 days.
Concept rendering
Built for long evenings.
Navy velvet booths with brass rails line both walls, three tables hold the center aisle, and a hand-painted caricature mural of old New York runs overhead. Loud enough to talk in, dark enough to stay in.
The first pour.
Every cocktail and spirit arrives under dry-ice smoke. Never announced, never upsold. Simply how Fivio serves a drink.
- Opening soon
- Midtown, New York
- Italian-American steakhouse
- Lunch and dinner, 365 days
- Luxury Redefined. Timeless Experience
The signatures
Five things the room will be known for. Prices and the full menu arrive closer to opening.
The Fivio Tower
Three chilled tiers on crushed ice: oysters, sea urchin, bluefin crudo, lobster tail, colossal shrimp and ceviche, with dry-ice smoke rolling down the tiers.
Fivio Frozen
An old fashioned over one clear cube with a fleck of edible gold, poured at the marble bar under a slow curl of smoke.
The Fivio Smash
An A5 wagyu blend in two thin patties with lacy griddled edges, American cheese draped over a glossy bun.
Hot Honey Pepperoni Truffle
A naturally leavened, leopard-spotted pie with hot honey and Calabrian chili oil, black truffle shaved at the table.
A5 Wagyu Tomahawk
Japanese A5 wagyu on the bone, seared hard, carved at the table and finished with flaky salt.
Take the whole room.
A semi-private table, the full room or a buyout of the house. One menu, one bill, built with you rather than for you.
Be first through the door.
Join the list for the opening date and first access to reservations.