An ode to the region of Tuscany, Toscana Divino is an epicurean gem in the heart of Brickell. Patrons dine at tables adorned with fresh wildflowers while admiring designer handbags, glassware, artwork, and other items on built-in shelves lining the walls, as part of a partnership the restaurant has with businesses in Florence. Executive chef Julian Baker, who has previously worked in Milan, Trentino-Alto Adige, and Tuscany, deftly alternates between tradition (such as a hearty Fiorentina porterhouse steak for two) and modern interpretations (Chianti-braised veal cheeks with a tomato-ginger mostarda). Beginning November 1, Baker is offering a four-course menu that flaunts both the black burgundy and the much more coveted, Alba-imported white truffles to celebrate the fall/winter truffle season. The prix-fixe dinner ($150) includes a truffle-infused tofu and crispy potato salad; a black and white truffle risotto with truffle marshmallows; and a squab cooked two ways: roasted and as a confit with truffle caviar, squab consommé, and a truffle poached egg. Each plate comes with two grams of truffle shavings to satiate cravings for these rare edibles. And make sure to leave room for dessert—an elegant gianduja (chocolate with hazelnut paste) made with truffle-infused milk. 900 S. Miami Ave., Miami, 305-371-2767

PHOTOGRAPHY BY ALESSANDRA FIORINI