Dario Cecchini is in the beef aging room at Harvey Gussman’s tiny mid-Wilshire butcher shop. With a connoisseur’s eye he inspects the stacks of short loins suspended from the ceiling, carefully ...

Forbes contributors publish independent expert analyses and insights. I cover the world’s best hotels, restaurants and wine. This article is more than 4 years old. bistecca Florentine, or ...

When Dallas Observer food critic Chis Wolfgang was asked by a friend for a recommendation for an Italian restaurant with great ambiance and a full bar that wouldn’t necessarily break the bank, he ...

“Bistecca alla Fiorentina is considered the epitome of Tuscan steaks. It is usually made with the revered Chianina breed of cattle. Weighing in at over one kilogram, the steak is prepared and cooked ...

1¾ cups freshly squeezed lemon juice 1¼ cups extra-virgin olive oil 3 tablespoons red wine vinegar 1 tablespoon balsamic vinegar 1 tablespoon finely chopped fresh flatleaf parsley 1½ teaspoons minced ...

HE’S called “the Michelangelo of meat,” a grandiose, if not downright laughable, appellation -- laughable, that is, until you see him in action at his butcher shop in Tuscany. We did just that not too ...

Steaks aren’t complicated. Get a good piece of beef, cook, eat. That’s essentially the recipe anywhere in the world where steak is enjoyed. Beyond that, different countries might have distinct ...

Nostalgia is the nightly special at La Bistecca. This new restaurant reminds you why some things outlast the trendlet del giorno, not for any sentimental reason but because they're just good. La ...

With rustic ambience, a Tuscan-inspired menu, and service doting enough to make Machiavelli buckle, Alberto Lombardi’s La Fiorentina offers skillfully prepared Florentine specialties from carpaccio to ...

One of the simplest yet most succulent dishes of Florence is the renowned Florentine beefsteak. Thick T-bone steaks of the highest quality and a very hot grill are the keys to success. This is ...