Piccolo Restorante

By Annabelle Goodman –

8 Birch Ave
416 975 9150


This is one of the most charming spots in the city .Piccolo is situated in a tiny little old house on a quiet street. At night the twinkling lights in the old tree in the front add so much to the ambiance. The inside has always been my favorite. Only seven tables give so much warmth to a little spot. The red banquettes, red walls and little lamps on the table always make me feel I am in a quaint inn. It just gets better.

The food is lovingly prepared and presented by chef and owner, Sivathashan. It is hard to believe that so much gourmet food can be prepared in that tiny kitchen.

The room upstairs is available for private parties. It holds about 20 people. In the summer the patio is available for quiet outdoor dining. I still prefer the little perfect room inside.

My sister and I were dining with two managers from a very exclusive resort in Algonquin Park. They know all about the presentation of fine food. I knew this little spot would be a treat and a pleasure for everyone.

The Salads are a great way to start the evening. Grilled Radicchio was served with baby arugula and warmed goat cheese. It was tossed with a honey balsamic dressing ($11.50.) We all tasted this dish and agreed it was a generous portion with wondrous flavors. Insalate Toscano offers warm pears and crispy pancetta served on a bed of baby spinach topped with toasted walnuts and Gorgonzola with a balsamic olive oil dressing.($13.00) Funghi Gratine is so delicious with oven baked marinated oyster mushrooms and shaved Parmesan cheese served on a bed of field greens.($11.50)

All of the above were enjoyed with the basket of warm bread. The little pots of olive oil and balsamic vinegar gave a ‘wow’ factor to that delicious bread.

Pennne Milanese is a pasta dish served with Italian sausage and Kalamata olives. Spinach and dried tomatoes add additional flavor.($17.00)

The Risotto Alla Funghi was thoroughly enjoyed. The Arborio rice is topped with a variety of mushrooms, cream sauce and topped with truffle oil.($16.00)

I have a favorite dish at this delightful restaurant. The Angel Hair is always perfectly prepared. Tiger shrimps and scallops are seared in garlic, white wine, fresh herbs and tomato sauce. The dish is topped with a pan seared lobster tail.($22.00) The shrimp were enormous, succulent and so flavorful. There was a hint of hot pepper. The flavors burst on the palate. Exquisite!

Funghi Agnolotti is homemade pasta stuffed with wild mushrooms, in a goat cheese cream sauce with seasoned fresh herbs and spring onions.($17.00) On a past visit a dining companion enjoyed the Lamb shank. Australian Lamb Shank is slowly braised in red wine, rosemary and then drizzled with its own natural juices.($18.50)

The Veal Marsala offers a pan seared scaloppini with wild mushrooms, smothered in our homemade demi-glaze with a touch of cream.($18.50)

We had no room for dessert but I can still savor the taste of the Flourless Chocolate Cake I have enjoyed on past visits.

I have personally tried many of the dishes listed on the extensive menu. My main problem is in making a decision. I have always loved this tiny perfect restaurant.