The Piccola Cucina chain expands with a fourth Italian eatery, a Sicilian seafood venture just around the corner from its Enoteca branch in Soho. True to its name (piccola means "little" in Italian), the spot holds just 28 seats, including a date-ready duo of stools at the marble counter overlooking the open kitchen. Catania native Philip Guardione dishes out the coastal Sicilian fare, with a focus on fresh seafood: thin swordfish slices wrapped around buffalo mozzarella; eggplant caponata with billfish; and house-made spaghetti in a squid-ink sauce with grilled calamari. The wine list takes inspiration from the bottom of the Boot, showcasing Sicilian, Pugliese and Campanian bottles in steel racks mounted on the mocha-hued walls.
