Open late Tues.-Sun.
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Bricco Restaurant Review: Small plates, a good bar scene and pastas keep this North End enoteca alive at all hours. Frank DePasquale’s restaurant features regional Italian dishes that exude sex appeal, like “ricotta pillows” with truffle butter, zucchini flowers and “Big Night” timpano, stuffed pasta with organic meatballs and meat ragù. The kitchen turns out some unexpected pairings, such as “cestini,” baskets with sausage and radicchio filling and truffle fondue. Grab a seat near the open kitchen where you can watch the chefs prepare veal osso buco, lamb shank and Chilean sea bass. Pair them with a glass of Sicilian wine for a memorable dinner. The signature vanilla bread pudding with banana gelato rounds out the experience.