When art imitates life.
We like to eat it.
Especially when plated by the energetic, ascot-wearing Sicilian chef Philip Guardione (Four Seasons in Milan, Taillevent in Paris). His new, doll house-size Piccola Cucina opens tonight, and he’s preparing modern twists on Italian classics.
An arancino (rice and peas fritter) comes with a taste of gazpacho; savory filet mignon is layered with tomatoes, bread crumbs, mozzarella, and zucchini for a perfect steak Napoleon. Light-as-air gold bar-shaped panna cotta appears alongside a petit bellini fruit cocktail.
The enoteca has an airy cafe feel, hand-painted ceiling, marble tabletops, and Jonathan Adler light fixtures. In one corner, a shiny meat slicer looks longingly at cured meats.
Treat yourself to a nice solo business lunch at the bar. Or thaw afternoon brain freeze with a plate of formaggio and glass of prosecco. Then scrap the rest of the workday for an early dinner.
That’s our idea of realism.
Piccola Cucina, 184 Prince Street, between Sullivan and Thompson Streets (212-625-3200).