La Fia Bistro

My husband and I had just heard about La Fia and the recent nomination of its chef for a James Beard Award. We decided to go there for our belated Valentine’s Day dinner. Our expectations were definitely met. Our waitress, Natacha, was very friendly, attentive and competent, and the food was wonderful. A couple of other nice waitresses delivered our food. We shared a sublime appetizer of shrimp toast with whipped sesame and pickled green papaya. Don't even think of any good old shrimp toast you've ever had. This was way beyond your usual fare for that dish - the most elevated shrimp toast, ever! Our respective entrees were braised beef short rib for me, with rice porridge, Chinese broccoli and a red-chili molasses glaze; and dry-aged duck breast with black garlic parsnip puree, Asian pe

La Fia Bistro never misses. We sat at the bar, which only has six seats, and it made the whole experience feel intimate, relaxed, and personal. Service was fast, friendly, and effortless from start to finish. Amy was our bartender and she’s the best, welcoming, fun, and clearly great at what she does. We started with the Crispy Duck Leg Confit appetizer, which was outstanding. Perfectly crisp skin, rich and tender meat, and balanced flavors that set the tone for the rest of the meal. The Wagyu Ribeye Steak special was the standout. Easily one of the best steaks I’ve ever had. Cooked perfectly, incredibly flavorful, and paired with components that elevated the dish without stealing the spotlight from the beef. Cocktails were just as impressive. The old fashioned was classic and spot on.

La Fia has been on our list for a while and I am glad we finally got to try it. It did not disappoint. The food was excellent and a reasonable price for everything we ordered. The duck confit was incredible and probably the best dish. I would have skipped the desert if I went back.

Wonderful experience with very delicious food. The chef creatively infuse Asian elements into classic French and Italian dishes. Surprising delicious. Experienced what we’ve never had before.

Duck was a favorite and pairs well with the sauce. Scallops were very tender and juicy. Lamb rigatoni pasta was a tad salty, but still good.