Sicilian chef Philip Guardione, who previously cooked at the Four Seasons in Milan, introduces this contemporary Italian restaurant serving modern twists on classics, such as grilled octopus with an eggplant puree and fennel and orange salad, and an asparagus-and-marjoram lasagna. The tiny dining room features French doors that open onto the street and marble-topped tables.
|Venue name:||Piccola Cucina|
184 Prince St
|Cross street:||between Sullivan and Thompson Sts|
|Opening hours:||Daily 11:30am–3:30pm; 6–11:30pm|
|Transport:||Subway: C, E to Spring St; N, R to Prince St|
|Price:||Average main course: $22. AmEx, MC, V|