To celebrate Christmas the Italian way, Piccola Cucina Estiatorio is serving its Feast of the Seven Fishes special through the end of December.
The Feast of the Seven Fishes originated in Southern Italy, where families abstained from meat on La Vigilia, the night before Christmas. Passed down through generations of Italian Americans, the tradition now takes center stage at Piccola Cucina, where Chef Philip Guardione offers his Sicilian interpretation as a limited-time, prix-fixe menu.
My boyfriend and I experienced the special at Piccola Cucina on Tuesday night, enjoying generous pours of wine, a lively atmosphere, and an abundance of dishes. It was an ideal date night, filled with laughter, chatting, and some eavesdropping on the first date sitting next to us. The restaurant wasn’t exaggerating when it promised a feast. By the end of the evening, we could barely fit every plate on our table.
Located in Soho, Piccola Cucina has the classic feel of a New York Italian restaurant. The dining room buzzed with loud conversation as servers skillfully wove between tables packed close together, creating a warm, lively refuge from the winter cold outside.
Here’s a breakdown of the dishes we tried, and our thoughts:
Caponata con Tonno: Sicilian eggplant caponata topped with tuna
The natural sweetness of the eggplant paired beautifully with the tuna’s clean, mineral finish.
Frittura di Calamari, Gamberetti e Zucchine: lightly fried calamari, shrimp, & zucchini
A classic done exceptionally well. It was perfectly cooked, crisp but not heavy, and served with fresh tartar.
Carpaccio di Ricciola Marinato in Acqua i Pomodoro e Agrumi: yellowtail carpaccio marinated in tomato water and citrus
My favorite dish of the night. The yellowtail was silky and fresh, dressed in a delicious, citrus forward sauce that elevated every bite.
Involtini di Pesce Spada: rolled swordfish cutlets with herbs and breadcrumbs
This was totally new for me, and a standout: light, fresh, and cooked to buttery perfection. The guacamole on the side added a refreshing twist.
Busiate con Tonno, Limone, e Spinacino: Busiate pasta tossed with tuna, lemon, and baby spinach.
Boldly lemon forward, with a creamy, buttery texture that balanced the brightness.
Bucatini alle Sarde: Pasta with fresh sardines, fennel, pine nuts, and raisins
Intensely flavorful and unique. This was my first time trying sardine pasta, and it was certainly a memorable one.
Filetto di Branzino: Sea bass with grilled vegetables
Classic and simple.
Buccellato:
Sicily’s quintessential Christmas dessert: a large ring-shaped cake filled with sundried dates and nuts. The tableside presentation was delightful, and the generous drizzle of chocolate sauce was much appreciated.
It was a wonderful night. Make a reservation here.
