Piccolina sits inside the blue Aura building on Depot Street in the River Arts District, run by Nathan and Elana. Nathan cooks, Elana runs the front of house and handles pastries, and the kitchen builds its menu from scratch around New York Italian-American staples — slow-simmered marinara, hand-tossed pizza dough — alongside dishes drawn from time spent in Florence and Bologna.
That includes handmade pastas dressed simply with olive oil and sage, a Tuscan-style ragù built on Chianti, and a Bolognese ragù served with mortadella and Parmigiano Reggiano.
Eater named Piccolina to its Best New Restaurants list. Regulars point to the room's atmosphere as a particular draw, though experiences with food and service have varied from visit to visit.
That includes handmade pastas dressed simply with olive oil and sage, a Tuscan-style ragù built on Chianti, and a Bolognese ragù served with mortadella and Parmigiano Reggiano.
Eater named Piccolina to its Best New Restaurants list. Regulars point to the room's atmosphere as a particular draw, though experiences with food and service have varied from visit to visit.