Sicilian-born chef and restaurateur Philip Guardione of Piccola Cucina Group is set to launch a fourth restaurant, Piccola Cucina Estiatorio, on March 8. It seats 55.
Guardione already owns two other restaurants in New York City, Piccola Cucina Enoteca and Piccola Cucina Osteria, as well as Piccola Cucina Ibiza in Spain.
Fresh fish is the focus of the menu, with catches coming in daily from Sicily, to be priced by weight and served whole. Guests can choose from fish such as swordfish, branzino, red snapper, and bluefin tuna, and then select the preparation style (broiled, grilled, or fried). The menu also includes dishes such as wild boar meatballs with Mount Etna porcini and black truffles; fennel and orange salad; and maccheroni with meat ragù and wild fennel. The wine list mainly offers small-production wines from Sicily.
Piccola Cucina Estiatorio
75 Thompson St. (between Spring & Broome streets)