Just when you thought the East couldn’t get any better, semi-casual waterfront restaurant Fico takes it up a notch. Inspired by his childhood growing up in the Puglian countryside, chef Mirko Febbrile presents a spread of uncomplicated Italian fare that celebrates the simple pleasures of life. It all begins with the signature Foccacina (from $18) that serves as a crisp and airy base for juicy San Marzano tomatoes, sweet Tropea onions or fresh buffalo mozzarella. Febbrile’s small plates focus on seasonal seafood and vegetables where the meaty pecorino-laced Cardoncelli mushrooms ($21) and charred red peppers with Cantabrico anchovies ($18) stood out most.
Thereafter, segue into the freshly made pasta (from $23) from linguine and malfadine to orecchiette, all prepared right in front of your eyes by the live pasta bar. For large groups, consider the showstopping grass-fed bone-in ribeye beef costada ($178) that arrives in spectacular fashion. Desserts come in a cart and you get to choose from a smorgasbord of cakes, pastries and even ice creams. Our pick? Definitely the iconic cannoli and the luscious burrata gelato.