FioRito Ristorante
3134 E Douglas Ave. Wichita, KS
OPEN TUESDAY - SUNDAY
CLOSED on MONDAY
Lunch 11am-2pm (Tues-Fri), Brunch 10am-2pm (Sat & Sun)
Dinner 4:30pm-9pm (Tues-Thurs) and 4:30pm-10pm (Fri & Sat)
Email: hello@fioritoristorante.com
Phone: 316-364-4707
* To sign up for our newsletter you will need to click "Profile" at the bottom of the window that the link above takes you to. From there, simply click "Sign Up" to create a profile with TouchBistro (our Point of Sale system). Creating a profile with an email and password is the only way to receive our monthly emails and promotions. If you like, this profile can also be used to order online, claim promotional rewards, and make reservations with FioRito.
Upcoming Special Events
Our Next 5 Course Experience will be on April 29th with Grace Hill Winery and Chef Kevin LeBron from Larchers Market. We will be exploring International Street Food and some fantastic wines. Reservations available now.
Please call us at 316-364-7407 if you would like to join us on the 29th!
RAHA Mediterranean opening at K96 & Oliver - in the late spring of 2025 we will be welcoming a new concept to the family. With RAHA we hope to bring you the same quality, local, and scratch made approach we have with Italian food to Mediterranean food.
More info through the link at the bottom of this page.
We hope to see you there!
Daily Discounts
Happy Hour: Tuesday-Thursday from 4:30-6:00pm
Late Night Happy Hour: Every Night From 8-Close (that is 9pm Tuesday-Thursday & 10pm on Friday & Saturday)
DAILY LUNCH DISCOUNTS: 10% Off Every: Tuesday (for Teachers), Wednesday (for Healthcare Workers), Thursday (for First Responders), & Friday (for fellow Restaurant Industry Workers)
Chef's Tasting Menu
(Available during Dinner Service from March 4th until April 3rd)
$55 per person
+$20 for Wine Pairing
Full table participation encouraged
Available Vegetarian and Gluten Free
Antipasto: Smoked Beet Carpaccio
Pickled Radish, Bone Marrow Aioli, Puffed Buckwheat, Dill
Ponga Sauv Blanc (Marlborough, New Zealand)
Add a Sourdough & Butter (+$7 )
Primo: Buffalo Cauliflower Wedge
Roquefort Cheese, Sunflower Seeds, Pickled Crudite
Scarpetta Barbera (Piedmont, Italy)
Secondo: Tiger Prawn
Angel Hair, Sundried Tomato Butter, Red Onion, Herb Bread Crumb
Pin It Pinot Noir (Monterey County, California)
Dolce: Hazelnut Mousse
Pizzelle cookie, Dark Chocolate
Quinta Do Noval Tawney Port (Douro, Portugal)
Our Restaurant
FioRito Ristorante is a celebration of local ingredients, handmade bread and pasta, hospitality, and the unfolding Wichita food scene.
We borrow FioRito from Rachele FioRito who our team refers to as the restaurant's mom. It is an apt title in the very best sense. While our restaurant definitely runs on flour, FioRito means “flower” in Italian. Our roots are here in Wichita and we are grateful for the opportunity to be cultivating relationships with local farmers, ranchers, and sommeliers. We are cross-pollinating with the best of what our community has to offer due to your support.
Our Menus
About Our Chefs
Chef Jordan Rickard
Chef Jordan Rickard began his career washing dishes at a diner in Kalamazoo, Michigan. He then attended Johnson and Wales University in Denver where he interned at the 2-Michelin Starred restaurant Coi.
Jordan proceeded to work at notable restaurants in Colorado such as Frasca Food and Wine, Beast+Bottle, and Linger before moving back home to Wichita to be the Executive Chef at Napoli Italian Eatery.
Now, he is fulfilling dual dreams of collaborating with his brother Jason and opening their own restaurant together.
Chef Jason Rickard
Chef Jason Rickard grew up in Wichita and is an East High alum. After graduating from Northwestern University, Jason decided a legal career was not the right fit. A move to Denver with his then girlfriend and now wife, Rachele FioRito, proved to be the opportunity to explore his longtime passion for cooking.
In the years since Jason has worked at many of Denver’s best restaurants (ChoLon, Guard & Grace, Safta, and Beckon*). However, the highlight of his time in Colorado was his 3 years at the Michelin starred and multiple James Beard awarded Frasca Food & Wine in Boulder, CO.
Chef Jason is very excited to be back in Wichita and to have the opportunity to work with his talented brother once again.
