Hours: Dinner: seven days
Open late: Friday & Saturday till 11
Intimate space, classic Tuscan cuisine.
I cant recommend a better introduction to innards than chef Riccardo Michis tripe Florentine, thin clouds of silky veal honeycomb extraordinary on his rosemary-flecked focaccia (say per favore and you can get the dish in an appetizer portion). We ordered the risotto of the day, asparagus, and when we asked for some added scallops the chef complied with two thick, perfectly grilled divers along with a bunch of bays buried in the luxuriant rice. House-made veal-stuffed ravioli was served with a tomato cream sauce studded with earthy mushrooms; mushrooms also complement the signature veal meat loaf and savory short ribs with polenta. As a side you might try some spinach or rapini with garlic, and to end your meal continental style there are some gorgeous salads: we had diced beets on endive with a mustard vinaigrette. As for sweet stuff, panna cotta ringed with passion fruit coulis was lush and creamy to the tenth power, and a seasonal tangerine sorbet twanged with tart fruitiness. There are wines by the glass as well as several decent-looking midprice bottles, which might be the way to go.
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