The restaurant’s rustic look reflects the menu, which is filled with hearty Tuscan dishes such as pasta with beef ragu and grilled Florentine steak. Photograph by Andrew Propp.
You can sit at two side-by-side bars; the circular one (right) is reserved for drinkers only. Photograph by Andrew Propp.
Not all the dishes are hearty meat offerings. Lighter items include wood-roasted artichokes and this arugula and avocado salad dressed with pesto vinaigrette. Photograph by Andrew Propp.
The ribollita soup is one of the many dishes inspired by Trattoria Mario in Florence, one of Gejdenson’s favorite restaurants. Photograph by Andrew Propp.
Another traditional Tuscan dish is potato-stuffed ravioli topped with a sauce of slow-braised beef. Photograph by Andrew Propp.
A wood-fired oven turns out lightly charred pies with a range of toppings, such as traditional margherita or a version with sausage and wood-roasted onions. Photograph by Andrew Propp.