The Signature Tuscan Steak Alla Fiorentina at Tuscan Kitchen Burlington is a real showstopper. A nearly foot-long bone juts from the attractive brass serving platter, turning heads as servers steer it through the dining room. At 28 ounces, it is a carnivore’s dream, scattered with broccolini and delightfully crisp roasted potatoes.
The outsize steak fits in well at a restaurant with a lot of superlatives, the second outpost of Joe Faro’s temple to all things Italian. Just a few months after opening, it is already wildly popular—even on a rainy weekday evening, the bar is packed and wait times for walk-ins are mounting. While the restaurant seats 450, including an expansive outdoor patio, imported Italian limestone brings warmth and a sense of history to the imposing space.
The vast fully open kitchen gives diners a sense of exactly what goes into each hand-crafted, attractively presented dish. Pasta and mozzarella are made fresh in-house daily, as is each crusty loaf of bread and an enormous array of sides and sauces.
The comprehensive menu draws on influences from all across Italy, covering everything from crudo (Italian raw fish) to pizza topped with a selection of luxurious toppings, not to mention pastas, fish, and beef.
Diners would do well to start with a sampling from the Assaggi list. Meaning “little bites” in Italian, Assaggi is a selection of small portions of intriguingly prepared vegetables, from plump, sweet slow-roasted tomatoes bathed in balsamic vinegar to chickpea and radicchio mista—the creaminess of the chickpeas providing a rich counterpoint to the bitter radicchio. Dressed with lemon, olive oil, and Parmigiano Reggiano, it is light and satisfying.
Follow that with a heartier salad, like the perfectly dressed Tuscan Kitchen Caesar topped with fresh anchovies, as a classic Caesar should be. The Caprese is anchored by a large, dense sphere of creamy house-made mozzarella, accompanied by a colorful array of heirloom tomatoes and topped with arugula and intensely flavored basil oil, making for a satisfyingly decadent salad.
Most of the restaurant’s pastas are available as half orders, giving diners a chance to slip one in between appetizer and entre?e—or to try more than one. The truffled marscapone gnocchi are pillowy light—topped with mushrooms, fava beans, and shaved pecorino tartufo, they are sheer delight on a plate. The Canneloni Di Vitello is more like an entre?e than an intermezzo—long tubes of pasta redolent of rosemary practically hang off the sides of the plate, filled with tender, intensely flavored veal that has been braised for four hours and then topped with a simple but flavorful mix of spinach and white beans. Other main courses include the aforementioned signature steak, inspired by one that owner Faro was served in Italy.
For a light finish to the meal, try the house-made gelato or sorbetto, choosing from an everchanging roster of seasonal flavors. A more decadent option is the addictive zeppoli, crunchy on the outside, airy on the inside, accompanied by a bowl of rich cre?me Anglaise for dipping. To round out the experience, linger over a hot beverage from the tea cart, which carries more than a half-dozen fine teas. Staff will gladly let diners sniff samples in order to find the perfect libation.
Many Italian specialties, including a selection of the restaurant’s sauces, pastas, and sweet treats, are available in the adjoining Tuscan Market, so the Tuscan experience can follow you home. ?tuscanbrands.com
THE MENU
Appetizers Assaggi Platter with Roasted Tomatoes in Aged Balsamic Vinegar, Chickpea, and Radicchio Mista, and Wine Braised Artichoke $11
Caprese Salad $16
Truffled Mascarpone Gnocchi $22
Entre?es Canneloni Di Vitello $25
Signature Tuscan Steak Alla Fiorentina $44
Dessert Zeppoli $8