The South Pasadena branch of a respected Westside eatery, Piccolo Ristorante features the cooking of chef-owner Antonio Murè, a veteran of acclaimed restaurants in Italy and Southern California. Starters range from grilled calamari served on a bed of garlic, onion, and Swiss chard to a salad of frisée and Belgian endive with grapes, pomegranate seeds, and candied walnuts in a Gorgonzola vinaigrette. And golden beets are artfully presented in paper-thin slices, carpaccio style, topped with velvety burrata cheese, cilantro pesto, and hazelnuts.
Golden beet carpaccio with roasted bell peppers, burrata cheese, cilantro pesto, and hazelnuts at Piccolo Ristorante in South Pasadena.
Among an intriguing array of house-made pastas are squid ink–tinted linguine with shrimp and porcini mushrooms in a light tomato sauce, and tortelli filled with potato and fig, plated with a rich Parmesan cream and topped with fried sage leaves. Main courses include a pink-fleshed ocean trout served over braised fennel with a delicate saffron sauce, and sautéed veal scallopine in a Pernod–blood orange sauce. For dessert, opt for the 3-layer chocolate mousse terrine or a smooth pistachio custard.
Tiramisu with berries at Piccolo Ristorante in South Pasadena.
Best dishes at Piccolo Ristorante
Beet carpaccio with burrata, potato-and-fig tortelli with Parmesan cream, ocean trout, pistachio custard.
Dinner prices
Starters, $14–$19; Pastas, $19–$23; Entrées, $19–$39; Desserts, $12–$15.
Information
1010 Mission Street. (626) 399-0580.
AAA discounts
