Pricci

Pricci Restaurant Review:

Pricci’s wavy ceiling provides niches for canister lighting, and it helps break up the sound waves that reverberate throughout the dining room. Lighting in the side booth areas is fairly dim, meaning you'll be reaching for your cell phone flashlight to read the menu. Longtime executive chef Piero Premoli, who hails from Milano, uses locally produced ingredients in many of his dishes. Start by examining the often-changing special menu, which may have exactly what you're craving. Appetizers range from a well composed charcuterie board to mussels or a tuna carpaccio. Made to order from carnaroli rice and served al dente, the risotti take 20-25 minutes to prepare properly, a standard that the kitchen never compromises. We've enjoyed numerous pasta selections, but the most inventive will be found on that special menu. However enhanced, gnocchi are plump. We also recommend the seafood stew and the grilled lamb chops. Pricci turns out pizzas baked in a wood-burning oven. To conclude, sample the dark chocolate bombe. The wine list favors Italian choices, some available by the quartino. Reds are served too warm, though, but waiters will cool down a bottle. Top it all off with a grappa and espresso. Thursday evenings bring classic jazz and bottles of wine at half price. Ask for one of the side booths, where the noise level seems tempered.