Can’t get to Tuscany? Check out i Ricchi, which channels a Tuscan look and vibe. Think vintage-y ochre walls, architectural arches, and a conservatory’s worth of potted foliage and blooms (someone has a green thumb). Chef-owner Christiane Ricchi’s cuisine leans in the direction of those vineyard strewn Tuscan hills, but nods to other regions too.

There’s the classic bread and vegetable soup, ribollita, thick enough to stand a spoon up in, and aromatic truffled polenta with wild mushrooms. You could make a meal of the fritto misto de mare, a heap of fried calamari, shrimp, zucchini, and lemons. And pastas run from the robust — think pappardelle with rabbit sauce — to the refined, say tortelloni filled with ricotta and spinach kissed with butter and sage.  Big plates include brick-pressed chicken with a balsamic reduction and rosemary- and lemon-marinated lamb chops. For dessert, splurge with a silky chocolate and pear tart or semifreddo meringue with strawberry cream. Or nibble on biscotti, served Italian-style with vin santo—which pair well with an espresso too.