Riccardo Trattoria runs on the model of a traditional Italian osteria — a casual, local gathering place built around food, friends, and wine. The menu leans on regional Italian ingredients and country-style cooking rather than heavier, city-restaurant formality, with plates built for sharing around the table.
Owner Riccardo Michi comes from a restaurant family in Milan that has run Girarrosto, one of that city's early Tuscan restaurants, since 1943. That background shows up on the menu here, where the tripe florentine and branzino have become the dishes regulars order on repeat.
The Infatuation scored it 8/10.
Owner Riccardo Michi comes from a restaurant family in Milan that has run Girarrosto, one of that city's early Tuscan restaurants, since 1943. That background shows up on the menu here, where the tripe florentine and branzino have become the dishes regulars order on repeat.
The Infatuation scored it 8/10.