StarTribune.com | User comments

Piccolo: Looming large

Article by: RICK NELSON , Star Tribune
Updated: April 1, 2010 - 9:36 AM

At tiny Piccolo, chef Doug Flicker is cooking on a big scale, serving one small dish at a time.

7
Comments

Newest first
Oldest first

1 - 7 of 7

rgoldserApr. 1, 10 5:43 PM

The small plates are wonderful and original. An opportunity to try many things. And, best of all, you can do a separate wine pairing with each course, since all wines are offered by the glass. I had an Australian viognier/marsanne blend with salt baked sea bream. Outstanding.

merkinApr. 1, 10 5:52 PM

My wife and I have been there twice already, working our way through the menu. I'm not a big champagne guy, but Jim's selection from the cellar was absolutely outstanding. We'll definitely be back for more rounds of delightfulness!

tadesheApr. 1, 10 7:34 PM

Hope that it does well!

skeptictooApr. 2, 10 6:07 AM

I remember my meal at Auriga being the smallest food I'd ever seen. I'm not a big eater but come on...it was barely a taste. My husband and I still laugh about it.

Mister_EApr. 2, 10 8:59 AM

... may be a better description than "simplicity" or "sustainable". While Flicker admirably transforms his ingredients into fine art, the results are not for the masses. Only a small cognoscenti - and a well-to-do one at that - will appreciate his efforts. OTOH ethnic cooks have been admirably transforming the same ingredients into hearty (and affordable) meals for centuries.