Nearby Subway Stops
F, M at 14th St.; L at Sixth Ave.
American Express, MasterCard, Visa
- Business Lunch
- Good for Groups
- Notable Wine List
- Full Bar
10th St. to 16th St., University Pl. to Seventh Ave.
This venue is closed.
If you're curious about what's being served at dinner in Florence, Siena, and Pisa, join the procession of dating couples, toddlers and grandmas, actors, and high-heeled fashionistas and let chef and owner Maurizio Michi cook you some traditional Tuscan food, which emphasizes fresh ingredients, fragrant herbs, and simple presentation. Sometimes called peasant cuisine, Tuscan cooking dates back to Etruscan times, and by necessity utilizes the cheapest ingredients—beans, cured pork, tripe, and lots of olive oil. The roomy dining area hints of the countryside: a honey-yellow room with copious flower arrangements on tables and on the walls, mahogany tables, and mirrors in antique gilt frames. Oil-preserved vegetables and crostini start off the meal the traditional way. Entrées emphasize game, like rabbit casserole on Tuesdays, veal ossobuco on Wednesdays, and roast succulent pig when available. Pastas, like rich, creamy penne with beef ragout and chicken livers, are homemade. A fragrant artichoke nest is only a stewed artichoke baked with salty fontina cheese, but the pungent truffle shavings take it up a notch. Seafood is an exception here—you won't find seared peppered tuna served rare on most Tuscan tables—but even seafood is given a Northern Italian touch, with a topping white cannelloni beans and spicy pesto.Extra
The wine list takes you on a tour of Northern Italy, with emphasis on Piemonte and the Veneto; there's about 10 whites and three times as many reds, starting at $30.Recommended Dishes
Artichoke nest with fontina and truffles, $13; penne ragout with chicken livers, $16; veal meatloaf, $22
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