There’s no doubt this place has lost some of its in-the-know, local buzz. But the commitment to top produce served simply, and the trademark take on Tuscan ingredients, is unwavering: Reservations are still a must. Carefully sourced cold cuts make an ideal sharing antipasto—prosciutto crudo from Umbria, pecorino cheese from Pienza, southern Tuscany. Mains are eclectic and come in all appetite sizes, from a whole burrata (fresh cheese) served with spinach to pan-fried cockerel. There is a long, expertly compiled wine list, with about ten offered by the glass (a little pricey), plus craft beers.
- Frommer's Staff