I've been here twice, once two years ago and again today. Both times the food has been outstanding. The beef used in their burgers (and other dishes) is Tuscan Chianina, raised on the ranch that La Toraia is a part of. The buns are baked in the kitchen, and the potato chips are made there too. The ambiance of the building is excellent, too.it used to be the pen for the bulls, and it still has some of the steel rails that separated the stalls, and troughs are now under glass as the tables. While enjoying these minimum half pound burgers, cooked to your preference, have a glass of Rosso di Montalcino or Nobile de Montepulciano. read more