EATERY

from Bayonne Life on the Peninsula Spring 2020

by Hudson Reporter Assoc., LP

BAYONNE PAL

Bartender David Soto

By Tara Ryazansky

Photos by Max Ryazansky

Piccolino’s Ristorante, on Broadway between 25th and 26th Streets, is an old-school Bayonne restaurant in all the best ways. It’s a great place to enjoy Italian favorites like spaghetti bolognese and red wine.

“I would describe it as a cozy restaurant,” says manager Sebastian Sota who’s been working at Piccolino’s for four years. “It’s classic Italian.”Sebastian knows that there’s no shortage of excellent Italian cuisine in Bayonne. But he says that there’s something that sets Piccolino’s apart from the rest: “The food and our service,” he says. “We try to do something a little different.”

The cocktail menu is one example. Bartender David Soto, Sebastian’s brother, mixes up creative beverages.

Try the Cucumber Fields. This drink blends vodka with house-made cucumber syrup, Saint Germain, and pineapple juice. “It’s very refreshing,” Sebastian says.

If you like mescal, try the Di Piccolino Margarita. It’s a little bit smoky and not too sweet.

Today’s drink special is the New York Sour, a mix of Johnny Walker Red, mole bitters, and frothy egg whites. “I learned a lot from working in Manhattan,” David says.

“He tries to do fresh drinks,” Sebastian says. “With the new buildings coming in we try to be creative.”

Happy Hour is on Thursday, Friday and Saturday from 3-7 p.m. This includes wine and beer—Stella Artois, Goose IPA and Shock Top on tap—and sangria along with inventive mixed drinks.

The menu keeps it classic, with a focus on fresh ingredients. Sebastian says that his favorite dish is the Filet of Sole Francese. The pan-seared fi sh, bathed in a lemon and wine sauce, is one of the most frequently ordered items.

Another popular choice is the Chicken alli Luigiana. The parmesan-crusted chicken is stuffed with ricotta, prosciutto, and spinach with a lemony sauce; it comes with mashed potatoes. All entrees come with a side of

David Soto

Manager Sebastian Soto (left) with his brother David

veggies and sweet croquets, made from polenta. Crispy on the outside and creamy on the inside, they are a signature addition. The restaurant features daily specials. Today, a fi let mignon in a red wine reduction sauce is on the list. The large portion comes with asparagus and mashed potatoes.

Piccolino’s 552 Broadway (201) 436-8800 piccolinoristorante.com

Piccolino’s makes all desserts on the premises. Some are prepared tableside, like the Strawberry Jubilee. David fi res up a burner and adds butter and strawberries in a pan. He pours in a medley of spirits, shooting fl ames up to the ceiling. He theatrically peels an orange, douses it with Grand Marnier, and sets it ablaze. He shakes cinnamon into the fi re, which creates dancing embers and then pours the concoction over vanilla ice cream. Watching the pyrotechnics is a fun experience, and the result is delicious. The classic Tartufo and Italian cheesecake are great as well. As a fi nale, enjoy a wide range of espresso drinks, liqueurs, and cordials.

Piccolino’s has a private party room that seats up to 80 guests for birthdays, weddings, and other events. Folks throwing today’s baby shower made the space their own with personalized décor and favors. Piccolino’s offers special menu deals for private parties and prix fi xe menus for holidays like Mother’s Day and Easter.

It also plans to mark a major milestone soon.

“Piccolino’s is going to be 13 years old,” Sebastian says. “We’re going to have 50 percent off entrees to celebrate the anniversary.”—BLP

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