Fioretta
Old-World Glamour With a Killer Italian Spine
West Loop · Chicago · Steak House · Visit Website ↗
Reviewed April 13, 2026
Wingman Metrics
First Impression
Walking into Fioretta feels like someone built a steakhouse inside a fever dream about 1960s Milan — all opulence, live entertainment, and an unmistakable sense that they take the wine program as seriously as the tablecloths. The list lands with confidence: Italy-first, California-supported, and clearly curated by someone who knows the difference between Barolo producers. This is not a steakhouse that just threw Caymus and Stag's Leap on a laminated card and called it a day.
Selection Deep Dive
The Italian backbone here is legitimately impressive — Giacomo Conterno and Bruno Giacosa representing Barolo, Biondi-Santi and Banfi anchoring Brunello di Montalcino, and Super Tuscans like Sassicaia and Ornellaia for the table that wants to make a statement. Amarone gets proper treatment too, with Masi and Allegrini covering both the accessible and the serious ends of that category. California shows up in the supporting cast — Jordan, Stag's Leap, Caymus — solid picks for the Cab crowd but less adventurous than the Italian side of the ledger. The gaps feel intentional: this list knows what it is, and it doesn't pretend to be a global tour.
By the Glass
With 18-28 options running $15-$25 a glass, the BTG program is more generous than most steakhouses bother with. The range tracks the bottle list — expect Italian reds and California Cabs to dominate the rotation, which makes sense when Bistecca Fiorentina is on the menu. No evidence of an active rotating program, which is the one missed opportunity here.
Jordan Cabernet Sauvignon — $60-range
Jordan consistently overdelivers at its price point — structured enough for a dry-aged ribeye, polished enough to not feel like a concession. In a list that skews heavily toward $100+ Italian prestige bottles, this is the smart play for a full bottle at the table without the sticker shock.
Allegrini Amarone della Valpolicella
Everyone at the table is reaching for Barolo or Brunello, and Allegrini's Amarone just sits there being quietly brilliant. It's rich, dark, and savagely good with osso buco — but most guests walk right past it chasing the bigger Italian names.
Caymus Cabernet Sauvignon
Caymus is fine wine — but it's also the most marked-up, most ubiquitous bottle on every steakhouse list in America. You're paying a premium for familiarity here, and with Stag's Leap and Jordan on the same list, there's no reason to default to the crowd-pleaser.
Bruno Giacosa Barolo + Bistecca Fiorentina
Giacosa's Barolo brings that classic tar-and-roses structure that was practically designed to sit next to a massive, char-edged Florentine steak. The tannins cut through the fat, the acidity keeps things lively, and the whole experience feels like it was planned by someone who actually eats dinner.
🎲 The Bottom Line
Fioretta earns its Wine Spectator credential — sommelier Katia Savinkova has built an Italian-driven list that genuinely belongs in a room this theatrical. The markups lean steep, but when the Conterno Barolo is on the table and the lights are low, you're probably not doing the math anyway.
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