"A New York City Tuscan favorite has arrived in Brickell. Helmed by executive chefs Roberto Consiglio and Luigi Bailon, the restaurant offers a Tuscan menu for lunch, aperitivo, and dinner. Start with tuna carpaccio with tomato tartare and capers, or carciofi e calamari fritti, a mix of fried baby artichokes and calamari. Salads include quinoa with pickled artichokes or tuna panzanella with roasted bread. For heartier options, try veal meatballs, eggplant parmigiana, or pastas like fettuccine alla Bolognese. Mains feature Faroe Island salmon, black truffle NY strip, and branzino al cartoccio, complemented by sides like broccoli rabe and French fries. The wine list focuses on Chiantis and Brunellos, with selections from founder Jacopo Giustiniani’s vineyard." - Olee Fowler, Eater Staff
