The restaurant is run by a butcher who opens only two nights a week, Thursday and Friday, and, I believe, also for lunch during the week. The specialty is beef, and it is brought to the table before it is cooked to be approved by the guests. And it is cooked with care. The ambiance is very rustic and simple Italian osteria, and the staff is efficient and warm. If you like tagliata or steak, this is a great place to enjoy either. They also have other dishes such as pasta and baccala which I did not have a chance to try.
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