Picco has been a fixture on Tremont Street for over two decades, built around two things: pizza and ice cream, both made in-house. The pizzas use a cold-ferment sourdough dough and local flour from Ground Up Grain, cooked until the crust chars deep and crisps up — a style that holds up on pies like the eggplant, mushroom, and swiss chard version finished with a miso gochujang aioli. Toppings are made from scratch and the meats are hormone and antibiotic free.
The ice cream program runs on the same from-scratch approach — milk sourced from local farms, toppings and chips made in house, nothing artificial, no high fructose corn syrup or eggs. The brownie sundae has built a reputation of its own. Beyond pizza and ice cream, the menu rounds out with housemade pasta, mac and cheese, and seasonal salads, and the outdoor seating draws families during warmer months.
The bar leans into seasonality too, with signature cocktails like the Picco Old Fashioned and Espresso Martini alongside rotating drafts from New England breweries and a wine list spanning Italy, France, and California.
The ice cream program runs on the same from-scratch approach — milk sourced from local farms, toppings and chips made in house, nothing artificial, no high fructose corn syrup or eggs. The brownie sundae has built a reputation of its own. Beyond pizza and ice cream, the menu rounds out with housemade pasta, mac and cheese, and seasonal salads, and the outdoor seating draws families during warmer months.
The bar leans into seasonality too, with signature cocktails like the Picco Old Fashioned and Espresso Martini alongside rotating drafts from New England breweries and a wine list spanning Italy, France, and California.