In the Red Meat Paradise of Florence, Fish Is Suddenly Everywhere
Today, chefs are courting younger diners beholden neither to the city’s traditional meaty ingredients nor to its classic antipasto–pasta–main course pattern of eating. At La Ménagère, an Instagram-friendly restaurant, flower shop, and bookstore that opened last December, diners can eat sea bream ceviche served with sweet potatoes, lime, coriander, red onion, and ají amarillo chile, …
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