La Ciccia is a tribute to Sardinia tucked into Upper Noe Valley, an intimate dining room with limited seating and a fine-dining setting. The kitchen works with handmade pasta and fresh seafood, built around dishes like octopus stew, sea urchin pasta, and bottarga-flecked spaghetti, alongside Sardinian flatbread, roasted shrimp finished with basil oil, and fettuccine in tomato sauce with tuna heart and uni. Other plates on the menu include baby octopus, burrata, calamari, prawns, and a squid and lamb preparation.
The all-Italian wine list runs 170 labels deep, with more than a quarter devoted to Sardinia to match the island's earthy, seafood-driven cooking. The room is small and quiet, with white tablecloths and low light, and has built a steady following of regulars and couples who treat it as a neighborhood standby worth the trip across town.
The all-Italian wine list runs 170 labels deep, with more than a quarter devoted to Sardinia to match the island's earthy, seafood-driven cooking. The room is small and quiet, with white tablecloths and low light, and has built a steady following of regulars and couples who treat it as a neighborhood standby worth the trip across town.