By: Marla Horn Lazarus
Welcome to “Piccolo Ristorante”, which in Italian translates to “little restaurant”. Being a family owned and operated restaurant, they focus on intimate fine dining which emphasizes their passionate approach to authentic Italian dining. From the moment we walked in, Chef Andres Avayú and his wife Allison greeted us warmly as if we were dining in their home. Their love and dedication to food and service is evident in every detail and you will taste and see the difference in every bite. As Chef Andres says, “Our main goal is to bring back the meaning of “dining.” In Europe, people frequently take more than two hours when they go out to a restaurant to eat; sadly, in the U.S., we rush in and out in less than two hours. At Piccolo Ristorante, we want each of our guests to have the opportunity to sit down, relax, enjoy the food and wine and most importantly the people they are with.”
The menu, specially crafted with only the highest quality of fresh ingredients creates a diverse menu of traditional dishes from various regions of Italy. Known for infusing unique ingredients and flavors into old world dishes by transforming them into today’s culinary masterpieces ultimately serving authentic Italian food with a modern twist.
Our Italian journey began with a wonderful selection of antipasti, which included the delicious tortino di granchio, jumbo lump crab cake with avocado relish and tomato chive gazpacho, wonderful involtini di melanzane, eggplant, baked with ricotta and mozzarella and homemade tomato marinara as well as the flavorful polpette, homemade meatballs and Tomato Marinara with basil whipped ricotta.
Salads, perfect for sharing include the fresh Pere, arugula, sliced apples and pears, spiced pecans and brie or the hearty farro with mixed greens, farro, shaved red onions, cucumbers, tomatoes, buffalo mozzarella, dressed with balsamic vinaigrette and delicate carpaccio di zucchine, carpaccio style zucchini over mixed greens, lemon zest, toasted pine nuts, marinated in lemon vinaigrette.
Our mouths watered over the specialiata della casa of gnocchi di patate, homemade potato gnocchi, four cheese cream sauce, poached pears and nutmeg, along with the risotto al funghi, creamy arborio, mixed mushrooms and white truffle oil. Don’t miss the pappardelle con filet mignon blending pappardelle pasta, filet mignon, sundried tomatoes, goat cheese, pine nuts drizzled with balsamic or costoletta brasate al chianti of tender
USDA short rib braised in a Chianti wine sauce, served with creamy sun-dried tomato polenta.
Fresh mahi mahi in crosta di granchio features jumbo lump crab crusted mahi mahi, served with sautéed spinach, in white wine lemon butter sauce
Cooked to perfection, the costolette di vitello grigliata, 14-oz bone-in veal chop is served with white truffle porcini risotto while the salmon alla rosmarino is a fresh rosemary roasted salmon in a light tomato sauce with grilled asparagus.
An abundance of pasta features a sensational risotto al limone e asparagi, creamy Arborio rice, preserved lemon and char grilled asparagus as well as the fresh and light penne alla Norma with homemade tomato marinara, Eggplant and fresh tomato. However, don’t miss the the spicy amatriciana with homemade tomato marinara, caramelized onions, crushed red peppers and pancetta and the amazing gamberi aglio e olio of jumbo shrimp, shaved garlic, extra virgin olive oil, basil tossed with Wheat Spaghetti al Nero di Seppia.
Along with our cappuccino we saved enough room for a sweet touch of the delicate and silky chocolate crème bruleé, refreshing sorbet, a delicious crunchy almond basket with fresh fruit and wild berries in a creamy zabaglione sauce as well as luscious ricotta torta.
Come and share their passion for fine dining, perfect for any celebration Monday though Saturday evening; make sure to savor every moment, every sip and every bite! Bon Appétit…
Piccolo Ristorante, 2826 East Commercial Boulevard. Fort Lauderdale, FL.
(954) 776-8066
piccolofl.com