
While in the Chianti region of Italy on a YPO Supercar trip, I realized we were near the famed beef restaurant of Dario Cecchini, the butcher-turned-chef, who gained fame on Netflix’s Chef’s Table for his ethical raising of animals and is known for his whole-animal butchery techniques. This was one of the first Chef’s Table episodes I watched, so when I realized that dining there was in reach, I made some magic happen.

I made some calls and was able to secure a group seating at Dario’s Officina restaurant. A Mercedes Sprinter was hired, and off we were to one of my most highly anticipated restaurant visits.
We arrived in Panzano in Chianti and waited near the famous multi-colored cow for our turn to tour the butcher shop and meat aging rooms. Our dinner party comprised Ryan and Kim Niles, Thomas and Eva Lundgren, and Carter and me.




We toured the front of the house, which features a small shop (sadly, I did not make a purchase), a prep kitchen, and a historical butcher shop.







The setting was just out of the show, and it was wonderful to be in such a quaint setting in Chianti, a scene we had watched on Netflix, and now about to experience a truly amazing beef experience. I loved the old school straw Chianti bottles.

We were sat at large communal table which made for a more famalia style meal.




There is a single menu and its family style. Beef time!




The beef soon arrived, course after course, after course. It was essentially an all-you-can-eat option.






Over the course of many servings, we become friendly with some of the other dining patrons, reveling in the glory of this blessed shared beef experience.












Another excellent dining adventure in the books, and this was purely by happenstance and good fortune.

