’ve never actually been to Tuscany, but I imagine Beppe is very close to what it’s like. The restaurant is decorated in antique barn-wood flooring with a giant open fireplace keeping you warm. But the centerpiece of the room is the giant wood-burning oven used for the ‘Free Range Tuscan Country Cooking”. New executive chef Marc Taxiera ensures the freshest local ingredients, often bought from nearby Union Square. As you chow down on the braised ribs or monkfish you’ll feel nostalgic for the Tuscan childhood that you never had.