Though this entry is a bit belated, we have not missed a single DineLA Restaurant Week yet, and this winter, we would have had no excuse as restaurant “week” lasted a whopping twelve days! Winter DineLA is always extra special since it coincides with Martin’s birthday. His selection this year? A quaint little Italian place tucked away at the Venice Boardwalk… where we’d probably walked past at least a dozen times without even realizing it was there. We’re so glad we got to stop by and try their menu; in fact, one of the reasons why we chose this restaurant was that their dineLA menu offered a five course tasting of items featured on their regular menu.
The cozy atmosphere and romantic ambiance makes Piccolo perfect for date night. Candles lighting each table, a beautiful chandelier in the center of the room… Immediately after we were seated, our friendly and oh-so-Italian server brought a basket brimming with warm table bread. My favorite was the fluffy cubes of focaccia.
First Course: We both selected the conchiglie – marinated fresh sea scallop and sea urchin. What it fails to mention is that the crudo-esque dish arrives in the form of mini seafood “dumplings”, with the thinly sliced scallop resembling a clear hargow wrapper encasing a “filling” of uni.
Second Course: plin – fontina filled, homemade ravioli, butter-parmesan, fresh black truffle shavings. I love fresh pasta, though this particular dish was drowning a bit in the salty sauce. Still, nothing a few generous flakes of earthy black truffle couldn’t save. (Did I ever mention that I want a truffle pig? Or perhaps to train one of our cats to hunt truffles…)
Third Course (M): neri – squid ink tagliolini, sea scallops emulsion, bottarga shavings. Martin is a sucker for squid ink pasta and he seemed very pleased with the long strands of briny goodness flecked with crumbles of cured fish roe. I was a bit jealous.
Third Course (A): garganelli – homemade, braised wild boar sauce ragu. From appearance alone, I wouldn’t have been able to tell the difference from the boar sausage and ordinary ground beef, but one bite of gamy, hearty protein and I was hooked. It paired perfectly with the al dente hand-rolled pasta.
Fourth Course (M): tagliata – seared natural australian kobe ny steak, lemon-thyme pesto, maldon salt. It arrived rare just the way he likes it, and the pleasant surprise — cubes of crispy fried polenta! How did they know he loved those?! Super tender, juicy steak – this was a great dish.
Fourth Course (A): anatra – pan roasted duck breast, roasted black currants sauce. I love a good seared rare duck breast and Piccolo did not disappoint. The meat was tender and was complemented well by the currant sauce. My surprise sides? A dollop of purple potato mash (puree?) and crispy roasted brussels sprouts… some of my all-time favorite side dishes. Again, how did they know??
Fifth Course: chef’s selection of homemade desserts. If you have any allergies or dietary restrictions, TELL YOUR SERVER. We were surprised that the plate arrived on our table without any mention of what the selections were, nor a particularly thorough description of the items. That’s okay for us though; we have daring palates and resilient stomachs. Just thought I’d warn ya.
Semifreddo with amaretto caramel sauce and profiteroles (or, a la Italia, bignole) filled with fluffy dark chocolate mousse.
Both delicious palate cleansers and adorable little bites to end the meal. Molto bene!
Check out Piccolo Venice: piccolovenice.com
5 Dudley Avenue
Venice, CA 90291
See their Yelp reviews here!
DineLA Winter 2014 – $$$ ($45/person) dinner
Parking near Venice Beach is notoriously difficult. We swallowed our pride and paid for the valet, which shares a parking lot with On The Waterfront Cafe.