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Carnivores, stop here. This modern trattoria near the Medici Chapels is tricked out in a half-butcher shop, half-enoteca way for a reason: This is a place for enjoying ciccia e vino (meat and wine). The setting, under a high ceiling vault on the ground floor of a palazzo, is ideal for devouring the likes of a lombatina di vitella (veal chop) expertly cooked on the grill. Cuts of maiale (pork) are equally good, as is the bistecca alla fiorentina—a large T-bone-like cut grilled on the bone and sold by weight (find out the price before ordering one).