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Fiero Mediterranean Fusion is Distinctively Delish

Fiero Mediterranean Fusion Facts

408 Evans Street, Williamsville   |  716-631-4090

WEBSITE   |   FACEBOOK   |   TWITTER

Cuisine: Mediterranean Fusion   |  Price: $$$

Hours

Tuesday-Thursday: Lunch 11:00am-3:00pm, Dinner 4:00pm-10:00pm

Friday: Lunch 11:00am-3:00pm, Dinner starting at 4:00pm

Saturday: Dinner starting at 4:00pm

Sunday: Lunch 11:00am-3:00pm, Dinner 4:00pm-8:00pm

 

The Scoop

Fiero Mediterranean Fusion opened last May in Williamsville by the husband and wife team of Joanne and Michael Berger. Fans and travelers of the area, the couple finally succumbed to their dream of opening a restaurant paying homage to the region. Fíero’s Executive Chef is Sergio Aquino, former chef at Epic Restaurant on Elmwood, and based on our experience a guy who really knows his way around the kitchen.

 

The Recommendation

As you might have guessed from the intro we loved the food at Fiero Mediterranean Fusion. Don’t let the convenient plaza location or the posh suburban decor fool you. This is tell-all-your-friends, chest thumpin’ good eats – long on flavor and imagination. Looking for the hard to find dining adventure? You’ll want to check out Fiero.

 

The Menu

Mediterranean fusion? Think regional instead of national –  a mix and match of Turkish, Moroccan, Greek, Italian or anything around the Mediterranean. They have a long list of appealing appetizers, salads, soup du jour, wraps, and panini. They also offer Neapolitan thin crust pizzas from their brick oven, pasta, steak, lamb, chicken and plenty of seafood. You also might want to check out their happy hour specials.

A few of the many standouts that we wanted to sample but didn’t: Octopus Olive Platter- $12, Assorted Croquettes – $12, Artichoke Francese – $9, Carnaroli Risotto Nero – $26, Ciabatta Crusted Salmon – $26. Check out their website gallery for some good looks.

The beer list is good with some local favorites on tap like Great lakes, Big Ditch, and Flying Bison. We enjoyed a Big Ditch Heyburner IPA. Fiero also has a long list of specialty drinks. The wine list is quality and reasonable with nice options by the glass. We found a bottle of Vobis Tua Barbera D’Asti for $32.

 

The Story

We stepped out on a dark and rainy Tuesday into a mostly full restaurant. You enter Fiero Mediterranean Fusion through a nicely appointed bar area with the brick oven in the corner. Fiero is located in Evanstown Plaza among a group of diverse eateries that includes Korean House, Thai Orchid Cafe, and The Pita Place.

The place was busy but we were seated immediately in a comfortable booth by the front window. Fiero has a stylishly suburban look with blond tables trimmed in cherry wood accents, cream walls, carpet and attractively draped ceiling lights. Rooms are decorated with Persian rugs and art from around the region.

We ordered:

Bastilla- $10. Phyllo Wrapped Chicken, Onion, Raisins, Pine Nuts, Green Tomato Cumin Sauce – $10

Named Best Appetizer at the Taste of Williamsville. I’m guessing it won by a landslide. I loved everything about it- flavors, texture and what a magnificently odd combination of flavors and ingredients.

Butternut Squash Soup – $6. Local butternut squash, squash seeds and a house made honey ricotta and some clever spices that we haven’t been able to put our fingers on. This was the soup of the day.

Loved it. Deep, rich creamy, a nice full spice and the house made ricotta the crem de la crem.

Pan Seared Scallops ($28) – Jerusalem Artichoke Puree, Apple-Caperberry Salad, Fingerling Chips.

Scallops aren’t exactly exotic but it was excellent all the same. The scallops were fresh and perfectly cooked with a nice sear on the outside, tender on the inside with a hint of sea flavor. I particularly enjoyed the Apple-Caperberry Salad.

Lamb Shank Tangine ($25). Served with a Moroccan Couscous.

This is the best $25 I’ve spent in a long time. “Tangine” refers to the earthen pot used to cook a lot of dishes in the region. This tender, luscious shank is braised first and finished with the couscous in the pot. By couscous don’t think of the dull instant stuff your parents forced upon you. Think of a slightly soupy, well seasoned, fine grain dish with pine nuts and chunks of squash and Zucchini with incredible flavor. 

 

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