FioRito Ristorante

Eating good and doing good 🍝

Kicked off ICT Restaurant Week with friends at FioRito and a table full of pasta, which is always a good idea! 🤌🏼

We ordered the lasagna involtini, fettuccine with pistachio pesto + Alfredo, and I went with their newest: green chili radiatori, and WOW, that green chili flavor comes through nicely and the creamy sauce mellows it all out, a must try if you love green chili! 🫑

The even better reason to check out ICT Restaurant Week? Participating restaurants are helping raise money for the Kansas Food Bank, where every $1 donated can help provide up to 4 meals for our community.

ICT Restaurant Week runs September 20–26, so you’ve still got time to hit a few spots.

Pro tip: get the digital passport at the link in my bio (no app needed) for a chance to win prizes as you check in at the participating locations!

Swipe ➡️ for the pasta situation + the full list of participating restaurants!

🍝 FioRito Ristorante
🗓️ ICT Restaurant Week: Sept. 20-26
💛 Benefiting Kansas Food Bank

Come see us tomorrow, and all week long, for ICT Restaurant Week where 5% of whatever you spend with us goes to support the Kansas Food Bank

That means for every $50 you spend with us this week you will provide up to 10 meals to those in need within our community.

Ooh boy, we are brunching! We’re loading up our foccacia with bacon, pimento cheese, mortadella, Zapps chips, ranch, pickles, and romaine!

We got in some beautiful dry aged Duroc pork porterhouses from Allen Brothers Prime Steaks & Seafood and we’re serving them with hatch chili and cheese stuffed cappelletti, kabocha squash, pickled carrot puree, and a local tomato and arugula salad!

We recently had our Summer Harvest dinner with Poggio Anima and wanted to share some photos! Keep your eyes on our social media for upcoming dinners!

Well good mornjng! Check out what Beau Henderson is cooking on this beautiful Sunday! Today we’ve got a brisket hash with two local eggs served with chipotle lime aioli, peppers, potatoes, crispy carrots, and sourdough! Get it while it’s hot!

This weekend we’ve got some beautiful prime strip loin brushed with tallow butter and served with sweet potato gnocchi, pepperonata, and a chili oat crumble!

This weekend we’ve got our take on chicken cacciatore! Pan seared chicken breast is cooked in a sauce of dry vermouth with roasted local romas, a mix of sweet peppers, oyster mushrooms, and fresh herbs and served with capellini pasta.