Pepolino

House-made pasta

Rotating housemade pasta preparations that anchor the menu — consistently praised for texture and restraint in saucing

Pappardelle al Pepolino

Wide ribbons of handmade pasta in the house signature sauce — the dish that's been bringing people back for 25 years.

Polenta Con Cervo

Silky polenta mousse topped with braised venison ragu — earthy, rich, and uniquely Tuscan.

Pappardelle

Wide, silky ribbons of pasta served with a slow-cooked meat ragu that clings to every fold — a Tuscan classic done properly

Ribollita

Hearty Tuscan bread soup with cannellini beans and cavolo nero — deeply savory and exactly as rustic as it should be

Torta di Ricotta

Light, creamy ricotta cheesecake ranked #2 for desserts in Tribeca — worth saving room for.

Maltagliati al Ragu di Vitella

Irregular-cut pasta in a slow-simmered veal ragu — rustic and deeply flavorful.

Bistecca

Florentine-style grilled steak — simply seasoned and cooked over high heat, a reliable anchor for the secondi section

Antipasti selection

Rotating starters that showcase seasonal ingredients — a good way to open the meal while the kitchen warms up your appetite

Cozze Al Burro

Steamed mussels in butter, garlic, and parsley with toasted bread for soaking up every drop.

Gamberi Toscani

Wild shrimp sautéed and skewered with cannellini beans — a classic Tuscan surf pairing.

Tiramisu

A classic Italian closer — light, properly coffee-forward, and not overly sweetened in the way many American versions are

Ravioli al Pomodoro e Basilico

Classic ravioli in a bright tomato-basil sauce — comfort pasta done with Tuscan precision.