Jazz Club Firenze In Firenze

31/03/2024: A national building purchased by Giorgio Pinchiorri in 1972 Enoteca Pinchiorri carries all the excesses one might expect from a Michelin 3* Restaurant, from the 16 page Water menu to a €1950 3-Wine pairing and housemade Breads matching each course. Currently toqued by Riccardo Monco while Maître D Alessandro Tomberli directs gratuitously accommodating service it is atop plush seats that diners are invited to dine a la carte or as a €310 degustazione, the latter served at a pace accommodating those who eat both slow and fast. An opulent space filled with oil paintings and flowers, all of it mirrored by grandiose plates full of color, it is after selecting beverages that Canapes arrive as a rainbow of textures and flavors including a Squid Ink Beignet and Black Cabbage Tartelette with Quinoa. Cherished by oenophiles thanks to Pinchiorri’s extensive cellar, though a few bargains can also be found, late-Winter’s tasting began with a warm Oyster perfumed by Laurels before progressing through a thin piece or Squid atop Uni and sheeted Pasta with White Pheasant Ragout plus earthy Bechamel. Frequently veering far from Italy for Ingredients as well as inspiration, and thereby stripping away some of the ‘terroir’ that makes many eateries of Enoteca Pinchiorri’s caliber unique, Sauteed Snails in a Mousse of Sunchoke is nonetheless delicious while Turbot is unfortunately lost beneath all the ingredients on top. Increasingly complex with Duck Breast bathed in Passion Fruit alongside creamy Foie Gras the latter half of the menu is highlighted by a “Cheese Course” featuring Polenta plus Castelmagno while Desserts are elegant and enjoyable but “Italian” in no way. Declining the Cheese Cart, but not an impressive collection of Mignardises, it was after a thirty minute wait that the check arrived with a take-home gift and thanks, though no lasting impact as this sort of Food can be found at many Michelin 2* or 3* establishments nowadays.

13/03/2024: We were lucky enough to be able to experience a dinner at the wine bar. We tasted some incredible dishes both for their aesthetic composition and their flavor. We were also able to visit the incredible cellar accompanied by Mr. Rosolino who with his vast experience, kindness, friendliness and competence allowed us to explore an incredible universe of wines. It really was a dream.