Fiore is an Italian restaurant and bakery in East Kensington run by chef-owners Ed Crochet and Justine MacNeil. The cooking draws on Italian home kitchens and older, hands-on techniques, built around pasta, bread, and pastry made fresh daily. The restaurant started in Queen Village in 2019 before relocating to its current Frankford Avenue space in the East Kensington neighborhood where the owners live.
Justine's pastry case leans into regional Italian baking rarely seen in the U.S. — chocolate and semolina crostata, torta al pistacchio made with pistachio flour, budino di riso, torta della nonna, and fiocco di neve rotate through. Among regulars, the cornetti and maritozzi in particular have developed their own following.
The savory side covers breakfast and lunch: seasonal salads, sandwiches on housemade rolls and focaccia like the Saltie and the B.E.C., and Roman-style pizzas. Ed's handmade pastas anchor the lunch menu, with dishes like gnocchi all'amatriciana, beet and poppy seed mezzaluna, and malloreddus with pork and saffron ragù rotating through.
Justine trained at the French Culinary Institute and worked as a pastry cook at Craft, Craftsteak, and The Dutch before becoming Executive Pastry Chef at Del Posto in 2015. She was named a James Beard Foundation semifinalist and finalist for Outstanding Pastry Chef in 2026. The Infatuation rated Fiore 8.5 out of 10.
Justine's pastry case leans into regional Italian baking rarely seen in the U.S. — chocolate and semolina crostata, torta al pistacchio made with pistachio flour, budino di riso, torta della nonna, and fiocco di neve rotate through. Among regulars, the cornetti and maritozzi in particular have developed their own following.
The savory side covers breakfast and lunch: seasonal salads, sandwiches on housemade rolls and focaccia like the Saltie and the B.E.C., and Roman-style pizzas. Ed's handmade pastas anchor the lunch menu, with dishes like gnocchi all'amatriciana, beet and poppy seed mezzaluna, and malloreddus with pork and saffron ragù rotating through.
Justine trained at the French Culinary Institute and worked as a pastry cook at Craft, Craftsteak, and The Dutch before becoming Executive Pastry Chef at Del Posto in 2015. She was named a James Beard Foundation semifinalist and finalist for Outstanding Pastry Chef in 2026. The Infatuation rated Fiore 8.5 out of 10.