Description
This wine bar with a wood-burning pizza oven aims to replicate the experience of eating in Sicily. Chef Alessandro Ancona churns out pizzas in both 12" and 16" sizes, like the Pescatora (spicy tomato sauce plus calamari, mussels and shrimp) and the Pugliese (fresh mozzarella, hot Italian sausage and broccoli rabe). The restaurant also serves Sicilian flatbreads, which come topped with ingredients like anchovies and fresh greens from the market, plus Sicilian stuffed calzones called Farciti. The kitchen doesn't completely rely on its wood-burning oven; customers can also order a wide variety of pastas, seafood-heavy small plates and entrees like pan-roasted branzino and grilled organic salmon. Cacio e Vino has a warm, trattoria feel; the giant oven roars in full view of the dining room, which is lined with wine bottles and chalkboards, all covered by a pressed-tin ceiling. The wine list features more than 100 Italian wines, most of them from Sicily.—Keith Wagstaff
