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Piccolo Restaurant

Map & Directions 4300 Bryant Ave. S.
Minneapolis, MN 55409
  • Small Plates
  • Dinner
  • Beer/Wine
  • Accepted
  • Street


City Pages' Description

After spending the past several years cooking for other people, Doug Flicker, the chef-partner of the late, lamented Auriga is now cooking at his own wee little 36-table restaurant. Piccolo presents a dining style new to the Twin Cities of a mini-entrée menu we've been hard-pressed to name: Coursed dining? Fractional eating? Tasting plates? Eh, we'll keep working on it. Until then, we do know what the concept does for chefs (allows them to stretch their creative muscles) and diners (experience as much of that excellence as possible). For about $10 a pop, diners receive the sorts of plates that chefs might whip up for themselves after a long day's work (scrambled eggs with pickled pig's feet and truffle butter; gnocchi with white beans, robiola cheese, and house-cured guanciale) or when they're in a fanatic, R&D, recipe-tinkering mode (roast chicken re-imagined for modern times with the help of "meat glue" and a sous vide machine). By the time you make your way to dessert-malted panna cotta with figs and chocolate-milk foam, for example - you'll find yourself sated without feeling stuffed. Good things come in small packages, remember?

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Tips from foursquare

  • Heavy Table on 02/12/10

    Get the roasted chicken with ricotta pain perdu, cipollini onions, and golden turnips ($13). Everything you’d want in a roasted bird -- juicy, meaty, and comforting.

  • City Pages on 06/22/11

    Voted Best Restaurant by City Pages in 2011! The menu is made up almost entirely of small plates, so every night can be a tasting menu

  • Travel Channel on 01/23/12

    One of Andrew Zimmern's favorite restaurants in the world. Chef Doug Flicker showed Andrew how to create new foods by using transglutiminase, also known as meat glue.

  • Mpls.St.Paul Magazine on 10/22/10

    Go here for an intimate, reverent food experience. The portions may be mere spoonfuls, but each bite constitutes a new flavor memory.

  • Eater on 04/23/13

    Chef Doug Flicker changes the Piccolo menu seasonally. The small plates are always adventurous and creative, and you can order as many as you want, to suit your appetite (and budget).

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