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The name means "raw," which provides a clue to the strengths of this 2016 opening. A short carpaccio list includes venison with bitter citrus and pink peppercorn vinaigrette. But the real star is the meat tartare, done in traditional style, as well as in such creative combos as Kathmandù (with lime and avocado) and Marinata (with gin and parsley). There’s also vegetarian raw food tartare, as well as anything on the menu to go. A Crudo is a perfect example of modern Florence doing what it does best: Tapping into food traditions and letting them breathe some 21st-century air.