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Piccolo Restaurant, Minneapolis, MN, USA

November 4, 2011
Restaurants
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So right off, I need to confess that I’ve known Piccolo’s Chef Doug Flicker for a long time.  Nonetheless, I think it’s safe to say that Piccolo is something remarkable.  A small restaurant, with small, intricately designed plates of food, which often leave you with no clear idea of what’s going to happen on your table.  But in the hands of people as capable as Doug and his team, the experience will be something unexpected and delightful.  They’re very good at what they do.  Just trust them.

The menu changes regularly, in accordance with what’s interesting and available, but the one dish that has remained since the start is “Scrambled brown eggs with pickled pig’s feet, truffle butter and Parmigiano.”  Sounds a bit weird, tastes excellent.  I had this for dessert because I just had to try it and needed to squeeze the extra course in somewhere.

And, finally, if you think my personal connections may be swaying the coverage, check out what this guy has to say at about 6 minutes 50 seconds.

Coppa Restaurant, Boston, USA

November 3, 2011
Restaurants
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While we love traditional Boston-style Italian food (read: heavy and red-sauced), it’s great to find some places like Coppa that are moving things along. We only wish we had a chance to try more than pizza and some antipasti, though both were brilliant. Carote (Marinated baby carrots with ginger and dahlia) and Cavolfiore (Marinated cauliflower with shallots, thyme, Ricotta Salata and sea salt) were both unexpected and clever.  The pizzas prompted a discussion of our short list of five-best-ever – they’ve in that territory.  We went for the Buratta Bianco (White pizza with buratta, heirloom squash and Calabrian chili oil) and Salsiccia (Tomato, spicy pork sausage, ricotta, and red onion).  Great food is complemented by an Italian wine list with some unusual varieties (e.g. our Carignano Surrau “Rosso Juannisolu”) arranged geographically, from north to south.

Another thing we love is that half the seats are held for walk-ins, so you always have a shot at getting in, although you might have to wait for a little bit.  But it’s worth the wait.