Osteria Toscana

Fresh Pasta

House-made ribbons with slow-braised Tuscan ragù — the kitchen's clearest signal of what it can do when focused

Ribollita

Thick Tuscan bread-and-vegetable soup, ladled hearty and finished with a drizzle of good olive oil — honest and restorative

Bistecca alla Fiorentina

T-bone grilled over high heat, rested properly, served simply with lemon — requires the full portion to appreciate

Antipasti Selection

Rotating cured meats and preserved vegetables that telegraph the kitchen's sourcing — worth starting here before committing to pasta

Tiramisu

Classic rendition — espresso-soaked ladyfingers, mascarpone cloud — made in-house and not oversweet