Chef Philip Guardione’s Sicilian restaurant empire keeps growing. This week, Guardione opened his fourth Piccola Cucina on East 60th street in Manhattan’s Upper East Side neighborhood.
This new venue is another promise to deliver Sicilian cooking, like it tastes at home, with a friendly ambiance. The 60-seat restaurant with a bar will serve only dinner until March 23rd, when Chef Guardione rolls out a lunch menu.
Known for his big heart, Chef Guardione has won several awards for his ventures in Sicilian gastronomy since the first Piccola Cucina Enoteca debuted on Prince Street over a decade ago.
In an interview with La Cucina Italiana, Guardione shared the formula behind his appetizing franchise: "We make a very simple cuisine only and exclusively with great products. We buy only the top of what the market offers and actually do very little because it's the quality of the products that speak for us. We realized that the great success is not only in us, but lies in those who produce these great products, from the farmer to the breeder and so on.”
Count on arancini, a selection of raw fish crudi and home-made pastas flavored by delights of the Mediterranean Sea: swordfish, sea urchin and shrimp, as well as a few surprises.