Picco

Picco Restaurant Review:

Picco is warm, hip, sleek and funky at the same time. That mix of metaphors shows up on the menu as well. The comfortable dining area features white-linen-covered tables and bright paintings surrounded by brick walls and wood-beamed ceilings. Service is friendly and accommodating. Executive chef Bruce Hill’s seasonal cuisine emphasizes organic, predominantly local ingredients. Starters include Hog Island oysters on the half shell with chile-cilantro mignonette. A must try: the ahi tartare with Asian pear, shiso, sesame and soy on compact sticky rice cakes---the combination of textures and flavors is memorable. Avocado bruschetta in season features meltingly tender, razor-thin slices of the fruit with balsamic and sea salt over crunchy bread. The fresh risotto differs nightly, encouraging return visits. Mesquite grilled sea scallops with lentils and chanterelles are another fine choice, as is the "Tuscan-style" New York steak served with arugula and Fiordolio olive oil. Fine cheeses and good desserts round out the experience.