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Probably the finest traditional Tuscan meal we’ve eaten.
We walked into a packed restaurant without a confirmed reservation. There was one table for two or deuce for those in the business available. We were told that it was previously reserved however they have not arrived yet, they were 20 minutes late. I started a conversation with the restaurant staff and convinced them to give us the table.
BTW: they never showed however there was a never ending stream of walk-ins turned away.
Primi: The most delicious poppardelle with a wild boar ragu imaginable. The wild boar was so soft it melted like butter in my mouth. The tagliolini with white truffle was excellent with a very delicate flavor of truffle.
Secondi: I decided to try the Tripe stuffed with sausage. Tripe has a bad rap at times of being rubbery. This tripe however was anything but it cut with a fork and melted like butter. In fact I even applied the tripe like butter to the bread.
Lori had the Florentine steak for two. It was cooked to perfection and possibly the most tender meat, we have consumed. BTW: we let them serve it as it should be without issuing any temperature preference.
This was better than a Peter Luger’s steak and we consider that to be the best porterhouse in NYC.
I noticed the table of local next to us all ordering the Cantuccini so we followed their lead. The Cantuccini was hard like a rock however it absorbed the vin santo like a sponge and was special.
Needless to summarize we love this place and will return.