Da Flora

Da Flora

By Amy Sherman

Da Flora is like a cross between a Venetian palazzo and a B&B dining room. It’s comfortable, warm and casual yet romantic, with rich red walls, heavy curtains, marble tiled floors and mismatched vintage silverware. As improbable as it sounds, chef Jen McMahon actually improves upon Italian food adding Hungarian touches at the direction of owner and host Flora Gaspar, a culinary historian who is writing a book on the cuisine of her Hungarian forbearers. The signature dish, sweet potato gnocchi in a sherry cream and bacon sauce is something that customers love, as is the creamy baccala mantecato or salt cod whipped into a frenzy and served on crostini. Flora is particularly proud of her paprika which she imports herself and features in her Hungarian crepes. If you want to be treated like family at this wonderfully quirky restaurant, here are some tips: Always make a reservation, pay cash (if possible), and put your cell phone away.

sweet seats

For date nights, the best seats in the house are at the tables for two near the window with a view of the calmer end of Columbus, though larger parties can also be accommodated and will enjoy looking at the antiques, wine collection and bric-a-brac.

chew on this

Chef and owner Flora Gaspar is not only of Hungarian descent, but has been traveling to and researching the cuisine of Hungary for years. The sweet Hungarian paprika she imports is from Kalocsa, from a single-family estate and will soon be available for sale at the restaurant.

hours

Tues.–Sat. 6 PM–9:30 PM

price range

$21 (orecchiette with broccoli rabe) $24 (pork tenderloin)
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