We went to a semi-special dinner at Oliveto the other night. No prix fixe but a Tuscan focus to the day's a la carte menu, and a special wine list featuring older vintages of Badia a Coltibuno. The highlights were the '66, the pici, and the pigeon raviolini.
But what really stood out was the service. Ususally it's either unremarkable or in some way amateurish or weird, this was the first time we've had a server whose skill and professionalism matched the kitchen's.