"Pepolino opened in 1999 by former employees of a famous restaurant in Florence. Every meal should begin with sformato, a pretty spinach flan, then progress to dishes like polenta with shaved black truffles, pappardelle in a wild boar ragu, and roast lamb shank in red wine. The bi-level decor recalls both a Tuscan farmhouse and the Renaissance-era buildings of Florence." - Robert Sietsema