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I think Negronis were running about €7 each, although one night for aperitivo we went to a fancy place and they were double! While we did eat TUSCAN beef, we did not have a bistecca alla Fiorentina. It would basically have been impossible to get the beef cooked to Sig Eater's preferred temp, as they cook and serve it very rare. (I think if you ask for it any other way, they send the boys out to say NO)! Adagio Adagio is another restaurant where you'll be hard-pressed to find many tourists, especially in mid-December. Which means it's OK in my book. Is there really any other way to start a meal, especially while still perusing the menu... Who can forget this... Where they actually try with a whole-grain bread, though it still lacks salt. I don't mind beef very rare, but I also like it like this... Carpaccio, with raw artichokes and caper berries. Can never go wrong with a side like this... Primi... Tortello di patate al ragù di cervo. Was amazing. Some more beef for Sig Eater... And I needed a little break from the meat and pork, so... Cacciucco alla Liovornese. Torta for dessert. FWIW, we did go to the Mercato Centrale for "lunch." It has been sadly renovated and now it looks like any other food court - basically perfect for those uninspired who need a burger or some fried chicken or pizza. We had a couple of very boring panini for lunch (probably should have had the pizza). Oh well, some things change and not necessarily for the better.

Someone whose name I won't mention once said, about Italian cooking (and I'm paraphrasing), use good ingredients, don't fuck them up while preparing them, serve them. It's quite primal, and it's really some of my favorite food, both to prepare and to enjoy out, when cooked or prepared properly. Those lamb chops above are a perfect example; I could make them at home (well, especially if I had a grill)...but can I get that same lamb? (Actually, I can get pretty great salt-marsh lamb from Canada in late spring/early summer; the grill is the hard part). Monday, our first full day in Florence, meant a lot of walking around - reacquainting ourselves with the city, visiting a couple of churches, snacking, etc. We don't generally eat big lunches (but have a nice breakfast at a much later time than we might at home), preferring to make dinner the big restaurant meal of the day. There are still nice street markets in Florence... And any number of chestnut vendors, as chestnut season (Italian chestnuts are light years better than the stuff imported to the US from, say, China) is in full swing... La Cucina del Ghianda This is a lovely place - we had dined here on a previous trip 5 or so years ago. During the day, it functions as an alimentari, selling lots of takeout food and quick lunches; at night, it morphs into a restaurant. Shared a bunch of appetizers... Smoked mackerel pate and bacala mantecato. The bread is absolutely not good, but works as a good carrier to the mouth. And I'm pretty sure @Duvel and @rotuts have seen this cut, though possibly not from pigs raised in the hills of Tuscany... And this wine comes from basically the same place as the pigs... There was more (dessert, pasta, etc.); sadly, sans pictures. Recommended (I can actually not say anything bad about any of the places we ate), with absolutely lovely service. Adagio, Il Ghianda_20221224_0001.pdf

Significant Eater and I recently spent almost a week in the museum known as city of Florence; Firenze, as it's called in Italy. It's such a great city for walking everywhere that we did not get into a cab, Uber, or public transit even once. That includes our nightly meals, which were in different neighborhoods in the city, but still all within a good, healthy walk. Arriving around midday on a Sunday was just right. We were able to check into our apartment a few hours ahead of the standard check-in time, settle in, relax a bit, enjoy the view, etc. etc. I may have even made a run to the small grocery a block or two away, to stock the fridge with waters, breakfasts and snacks. Think yogurts, fruit, bread for toasting, cheese, etc. I even diverted a bit to a favorite coffee shop, to bring back a bag of freshly ground beans for morning pour-over. The apartment was equipped with the standard Keurig, but I'm not a big fan, so I bring along one of these (eG-friendly Amazon.com link), and a stack of filters...light as a feather, and perfect for pour-overs for two. On our first night, we ate late to try to get a little time sync going, at a restaurant just up the street. But first we stopped at a little bar for our aperitivo, something that has become a bit of a tradition when we travel. Negronis, of course, served as they most often are, with a light snack; classy, don't you think? A trend I wish would appear here, but unlikely to. Cammillo Trattoria A funny thing happened on the way to that Castello Chianti - they were out of the first two wines I asked for, so we agreed on this one, and it was pretty good. The salumi however, were great. An excellent (shared) primi of tortellini in tomato sauce. One of my favorites for secondi, along with a side of very well cooked greens... Agnello alla Scottadito - basically, burn your fingers lamb chops, which were delicious. Absolutely recommend this place - pretty darn classic.

Well, Satan's Whiskers is on the list. Happiness Forgets - run by a Pegu Club alumnus. Duke's - classic Duke's Martini Bar Termini - more of an aperitif bar

Since we lean more these days to the wines we're drinking, a couple of favorites (for wine) included Noble Rot and BRAT. And this piece was in the Times last week... Why London Is One of the Best Places in the World to Drink Wine I've reached out to a couple of bartender friends, and will post if they come back with anything different than your OP above.

Looks great....and you can't fool us - I see the Falk in the background. Thanks! Those various Italian greens are so great for assertive dressings.

And I'd add to only buy wild shrimp, not farmed!

The Times is on it.

That's because he was Florentine! Here may be the recipe he "borrowed:" The Food of Southern Italy (eG-friendly Amazon.com link) One of my earliest cookbook purchases, it saw a lot of use back in the day.

What to do with leftovers? "Composed" salad? I poached some of the shrimp from last night's scampi, so we had a little shrimp cocktail. With some braised baby artichokes. And the gorgeous Castelfranco, with a little Chioggia thrown in for good measure. The ultimate use of leftover Marcella beans is, in my opinion... Minestrone. Pasta undercooked separately and added at service, so as not to absorb all the damn liquid. Which will have happened to leftovers of the leftovers.

These often go into Italian style soups I make.

Braised baby artichokes, in stock, white wine, lemon juice, garlic, red pepper, olive oil, herbs. If only trimming and cleaning 8 to 10 baby artichokes, I can deal. Cases of them - no way. Wild gulf shrimp scampi (saucy) over spaghetti. Shrimp removed, pasta tossed with sauce, plated and shrimp replaced on top. Butter, olive oil, garlic, lemon, white wine, shrimp shell stock, parsley.

$3.49 - Large Brown via Fresh Direct.

Whoa - very nice, and good job on the puntarelle prep. But don't you have one of these????? Good for all sorts of chicory and endives! https://www.fantes.com/puntarelle-cutter

I'm pretty sure the OG Fitty-Fitty, as made at Pegu Club, used Reagan's.

But...what's the temp of drink after the stirring is finished? FWIW, when using orange bitters, I prefer a Fitty-Fitty.

I love the sound of someone else cooking for me. I don't like that I never hear that sound in my kitchen.

Oh, for sure. Adding stock (or even water, in a pinch) is the best solution. Those beans absorbed any liquid after that first cooking of the cassoulet.

Interestingly, Julia mostly seems to call Jacques by the name "Jack."

The coffee grinder, too. Which is why I keep a pair of these (eG-friendly Amazon.com link) (or similar) right near the grinder/blender/processor. They are easy to pop in and out.

My style tofu.

Seemingly can't get Italy off the mind: Marcella beans pre-cooked (with garlic, onions, herbs), then tossed with even more olive oil, topped with Parmigiano and bread crumbs and baked for 30 minutes. Just great. Cicoria, cooked for a while. Not till it was grey, unfortunately. Black truffle risotto.

The donabe endive!!

Oh Sorbillo wasn't that bad. Might not have been that authentic however. There's plenty worse that are open!

What happens is, as they become more "famous" and increase their attempts to monetize everything, they become annoying and tedious. As well as repetitive. How many more Thanksgiving turkey recipes do we really need? How many more It's Grilling Season - Let Me Show You How to Grill articles will we see this year?