[”]Eat at the butcher's”—it's a carnivore's dream. One of the Chianti's most famous butchers has set up in central Florence. As you might expect, it's all about the meat. The drill is informal: Order at the counter, cutlery is plastic, crockery is made from cardboard, and your “dining table” is a marble mock-butchery counter. There is nothing synthetic about the food, however. Veal tartare is the star, and comes six ways, including topped with diced fennel salami and figs. Traditional Tuscan dishes include wild boar stew, ribollita (winter vegetable soup-stew), and pappa al pomodoro (thick tomato and bread soup). Portions are not large: This place is perfect for a light lunch.