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Today's Special
BBE Editor's Pick

Piccolo Venice

5 Dudley Ave., Venice   map

BBE exclusive 5-course chef's tasting menu ($45)

Details: Not valid on April 20; BBE price: $45 per person; see menu below review; available nightly for dinner (Sun-Thurs, 5:30pm-10pm; Fri-Sat, 5:30pm-11pm); no minimum purchase for those in the party who do not purchase the BBE tasting menu; max party; 6; dine‐in only; not valid with any other discounts or promotions.

Special expires for VIP members at close of business day on: June 15, 2014   upgrade to VIP today!
Special expires at close of business day on: May 15, 2014

1 day, 14 hours
Piccolo Venice
This bellissimo go-to recalls those seductive Italian restaurants of yesteryear, where a sumptuous bottle of red wine and conversations about properly cooked pasta were at the root of all love and war. It’s that timeless touch that lures loyalists to make a weekday 405 crossing to this classic-yet-mod dining room, complete with high ceilings, chocolate wood floors, and a semiprivate wine nook that’s been known to impress a date or two. But just labeling this gem as tall, dark, and handsome wouldn’t do it justice. Not when Chef Bobo crafts such perfect braised oxtail ravioli or branzino tartare. Go for his special BBE exclusive five-course tasting menu ($45 per person). An authentic staff—likely imported from the canals of namesake Venice—present you with every sliver of house-made venison carpaccio and every bite of hand-rolled penne in braised rabbit ragú. It’s easy to understand how one visit can prompt a gastronomic salute to Venice—CA, in this case.

BBE Exclusive five-course tasting menu

first course (choose one)
Branzino—marinated tartare, cucumbers, seaweed, and rice chips
Crudo—venison carpaccio marinated in refosco, shimeshi, and grappa-apricot emulsion
Caprese—heirloom tomatoes, burrata, Cluentio olive oil, and crostini

second course
Plin—fontina-filled house-made ravioli, butter-Parmesan, and black truffle

third course (choose one)
Spaghettini—squid ink Dungeness crab, asparagus concassé, and leeks fondue
Agnolotti—braised oxtail–filled ravioli, oxtail sugo, and Parmesan
Garganelli—house-made pasta with braised rabbit–porcini ragú

fourth course (choose one)
Pesce—roasted Alaskan Halibut, yellowtail emulsion, and riso venere
Agnello—pistachio-coated pan-roasted lamb loin with blanched garlic sauce
Tagliata—seared natural Australian Kobe NY steak with lemon-thyme pesto and Maldon salt

fifth course
Dessert—chefʼs selection of house-made desserts

... on the side

decibels
Low

hours

Sun–Thu 5:30 PM–10:00 PM; Fri–Sat 5:30 PM–11:00 PM

price range

$30 (roasted natural rabbit) to $53 (natural Australian Kobe NY steak)

5 Dudley Ave. (at Speedway), Venice, CA 90291; 310-314-3222   map   www.piccolovenice.com $$$


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