Piccolo Venice – Truffle this and Wagyu that

by Franklin on July 29, 2013

Piccolo was an awesome experience. Thanks to Dine LA, going for a multiple course experience was a must. I saw some amazing dishes that included truffle this and wagyu that — I had to splurge and go here. To celebrate Melanie and my 4 year anniversary, and of course to eat good food, this was the perfect place to go. Situated in the midst of Venice Beach, the feel of the restaurant didn’t match its surroundings. Once you enter though, all the “crazy” of Venice Beach kind of disappeared. It is just you and the food, and they just keep coming.

The bread service was nice. There was a trifecta of focatia, white and bread balls. They were a bit on the salty side and didn’t seem freshly baked. Look at me already nitpicking! It was still good dipping into the olive oil.

First Course
The crudo was amazing and fresh, as it should. The venison carpaccio had a very mild taste that just melted in your mouth. The marinated shimeji mushrooms were a perfect pair to the soft meat, and the sort of fermented grappa blueberry emulsion completed the dish nicely.

The conchiglie was definitely my favorite of the night. Thinly sliced marinated raw sea scallop folded in sea urchin. The lemon thyme pesto gave the bright flavor throughout each bite. The sea scallop was so amazing, and the feeling inside the mouth is indescribable. It sort of takes over your whole mouth, and then the uni flavor kicks in and then it just kind of lingers. From the texture of the slightly sticky and smooth scallop and complexity made this my favorite.

Second Course
The most decadent was the ravioli plin. Filled with a house made fontina, the ravioli was filled with something special. Coated with a parmesan butter sauce and summer truffle shaving on top, the ravioli inside and out was so creamy and buttery. Each bite had an unctuous nature that was complex and delicious.

Third Course
The agnolotti ravioli was more of what I am used to eating. Filled with oxtail, the agnolotti had a beefy flavor. The flavors were pronounced quite nicely and the little strands of oxtail were still present inside. Covered in a slow roasted oxtail sugo, the sauce was more close to a tomato sauce. The green peas gave the dish some nice color.

The pappardelle made with squid ink was interesting. Though the seafood taste was a bit lacking, it did have a lot of sea salt flavor. The wide noodles were in soup of baby octopus sugo. This had the mere essence of baby octopus. It was funky, “seafoody” and delicious. The noodles in it of itself didn’t have much flavor. Once married with the sauce, it was complete.

Fourth Course
Being a natural born carnivore, the tagliata was a favorite of mine. Perfectly seared natural Australian wagyu NY steak was thinly sliced. The sear on the outside was on point and the inside was a perfect medium rare. My favorite was the maldon salt on top, and the lemon thyme pesto on the side gave the dish the acidity to counter the beef. A pile of micro greens helped to liven up the dish and a polenta cake acted as the starch.

Ordering fish, other than sushi is rare for me. When ordering the branzino, it was to go along with the seafood theme. The baked branzino was so delicate in flavor. It wasn’t fishy at all. The filet was wrapped and inside was a delicious grilled eggplant mix. Sitting on a bed of spinach, and with a side of roasted tomato saffron sauce the flavors all worked perfectly.

Fifth Course
For our last course, the dessert course, I had the Semifreddo. In a mix of ameretto cookies and soft frozen cream, the semifreddo looked like cookies. They were cold (semi frozen) and creamy. It was like eating ice cream but more airy. The side of amaretto caramel was a nice touch and sweetened the dessert.

We also had the Bicchierino. Bicchierino in Italian is drink, or a glass of drink, probably alcohol. The Bicchierino was similar to tiramisu, which has brandy in it. Is that why it’s called Bcchierino? The dessert had mascarpone cream, similar to tiramisu. Mixed with chocolate ganache and nougat, it was especially good eating it with the espresso savoiardi (ladyfingers). Not to mention, eating with a wooden spoon was just cool.

This experience at Piccolo Venice was fun. Going with my fiancé to share two 5 course meals, we essential had about a 10 course meal between us. Eating the deliciously prepared food and snapping some nice shots along the way, it was a food bloggers dream. Being right next to Venice beach, it is in an odd location. The valet parking was off to the back, and walking to restaurant meant a trip on the boardwalk. The vibe at Venice Beach and Piccolo Venice are quite contrary to each other. To me though, it was all well received.

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{ 2 comments… read them below or add one }

Foodsworth July 30, 2013 at 11:22 AM

Looks amazing! Too bad I’m on my juice cleanse right now =(

Reply

Franklin August 1, 2013 at 9:40 AM

Thanks! Well, juice cleanses don’t last forever. :)

Reply

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