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Pepolino
House-made pasta
Pappardelle al Pepolino
Polenta Con Cervo
Ribollita
Torta di Ricotta
Bistecca
Rotating housemade pasta preparations that anchor the menu — consistently praised for texture and restraint in saucing
Wide ribbons of handmade pasta in the house signature sauce — the dish that's been bringing people back for 25 years.
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
Hearty Tuscan bread soup with cannellini beans and cavolo nero — deeply savory and exactly as rustic as it should be
Light, creamy ricotta cheesecake ranked #2 for desserts in Tribeca — worth saving room for.
Florentine-style grilled steak — simply seasoned and cooked over high heat, a reliable anchor for the secondi section
Maltagliati al Ragu di Vitella
Irregular-cut pasta in a slow-simmered veal ragu — rustic and deeply flavorful.
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.
Fritto Misto
Beef Carpaccio With Mushrooms
Based on 934 reviews
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