Bread Winner

Tuscan Today Trattoria

Beans are also a Tuscan staple, and TTT makes good use of them. La ribollita, Tuscan white-bean soup, was a little salty but otherwise a hearty treat, the beans enhanced by chopped carrots, cabbage, celery, and a hearty dose of garlic. The nutritious soup is so filling it almost suffices as a meal and allows you to follow it up with a piece of creamy cheesecake for dessert without feeling guilty.

The wine list is designed so that nonexperts can choose a good Italian red or white according to how much they want to spend; 21 vintages are priced at $18.75, and 19 cost $25.50 each. (A small "proprietor's selection" offers individually priced bottles.) Of course these relatively low prices will tempt some into overimbibing, a real danger when you consider the floor.

Service can be a little overfamiliar. During one lunch a waitress brushed her hand down my pant leg and complimented my outfit. Another waitress delivered a cappuccino we hadn't ordered. As it turns out, she'd made it for herself but had to hide it because the owner walked in just as she was preparing to drink it.

Chef Santiago Gotay puts shrimp on flatbread and calls it a pizza
Melissa Jones
Chef Santiago Gotay puts shrimp on flatbread and calls it a pizza


Lunch and dinner daily from 11 a.m. till 10 p.m.; Friday and Saturday until 11 p.m.
Closed Location

Despite some preparation flaws and an unpredictable floor, I plan to return to the restaurant without reservations -- and I do mean that literally, because the restaurant doesn't take them. In the end the only thing Tuscan Today Trattoria is truly guilty of is an awful name.

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