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da Adriano
La Chiantigiana di Adriano
Tartare di Tonno
Focaccia (Six Ways)
Cacio e Pepe
Spaghetti al Pomodoro
Crudo di San Daniele
The chef's signature Tuscan dish — a personal recipe that reflects his years training in Florence. A must-order.
Bluefin tuna tartare with mango, gazpacho, basil dressing, and extra virgin olive oil — a stunning raw preparation.
House-baked focaccia available with grilled veggies, buffalo mozzarella, tuna with artichoke, and more — the bread is the star.
A properly made Roman classic — pecorino, black pepper, and pasta water alchemy.
Simple spaghetti with tomato sauce at $12 — proof that Italian food done perfectly needs nothing more.
Thinly sliced San Daniele prosciutto — silky, nutty, and a perfect antipasto with focaccia.
Torta della Nonna
Grandmother's cake — a traditional Tuscan custard tart that's the perfect sweet ending to an authentic meal.
Based on 331 reviews
Ask anything — about dishes, dietary options, ambiance, or reservations.
