That said, this has been our one and only bistecca alla fiorentina, so we do not know how to compare. My experience with Italian grilled steaks is nicely salted at the finish, and add a drizzle of great olive oil. Voila', can be accomplished at home, more or less.
As the previous poster mentioned, this is for the atmosphere and the vignette of seeing the huge hunk of chianina sitting on the farmhouse table, with the glowing embers behind it. Also, our experience was enhanced by the conversation with the Australian couple sitting beside us. This place is simple and cozy, and worth one trip. The first course of pasta was also enjoyable, as were the roasted green beans as a side to the T-bone steak (1.78, quite large). As this is two separate seatings of 7:30 and 9:30, reservations are a must, and you will be hastened out the door for the second seating. I imagine that it's packed in the summer-ish months. The night we dined it was miserably rainy/gusty and it was still quite full.
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