Fouad Alsharif completes redesign of Biriccchino at 260 W. 29 St. NY,NY 10001 (corner 8th Av.) RSVP 212-695-6690.

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Briccchino is proud to announce a new decor and chef for the Spring of 2013. Paul Valetutti, Marc Buzzio, and Fouad Alsharif have been responsible for the high culinary standards met at Biricchino for over 25 years. Some restaurants come and go, but Biricchino's has graced New York with its extraordinary Northern Italian Cuisine on 260 W 29th and Salumeria Biellese for almost a century.

Four Stars on the Web for Biricchino at Yelp.com

Briccchino is proud to announce new decor for 2013-16. Paul Valetutti, Marc Buzzio, and Fouad Alsharif have been responsible for the high culinary standards featured at Biricchino for over 25 years. Biricchino's has graced New York with its extraordinary Northern Italian Cuisine. Serving lunch and dinner, Biricchino is open Monday-Friday and for dinner only on Saturdays. Reservations 212-695-6690 are always appreciated.

Biricchino with its new romantic rustic decor infuses its main dining room with the spirit of Biella and Piedmonte with grace and charm. Biricchino is renowned with its cured meats, gourmet sausages, local produce, seasonal use of vegetables, and Biellese specialties. Biricchino's is also well-known as a haven for freshly cured Charcutterie under Salumeria Biellese. A wide range of wines and a full bar are also available.

Biricchino is renowned with its cured meats, gourmet sausages, local produce, seasonal use of vegetables, chicken and fish dishes. Lunchtime can feature a diverse but focused menu, highlighting Ceasar, Arugula or Birichino salads with a mix of walnuts, cut tomatoes and fresh greens, topped by crispy Parmigiano. Fresh Pasta's include Malfatti with meat and veal ravioli, Gnocchi alla Bave with House cured Speck, or Manicotti alla Norma. Paper thin pasta with Lioni Ricotta and Sage or Rigatoni with sweet sausage are standouts. Biricchino is a haven for home-made Charcutterie under Salumeria Biellese

Sausage tastings can feature Chicken, Red Wine, Wild boar, Apricot, Venision, Lamb Merquez, or Duck with Grand Marnier for starters as an appetizer or main course. They are all highlights. Biricchino will showcase their seasonal sausage menu, with pine nuts, basil, fennel, or hot pepper that changes seasonally as well.

Main courses include Chicken Milanese, Fish of the Day, Veal Osso Buco, Saltimboca with Sage and Marsala Sauce, Braised Angus Shirt Ribs or Chicken Milanese.

A wide range of wines and a full bar service are also available.

Lunch and Dinner are served Monday-Friday, Dinner only on Saturday. Lunch and Dinner are served Monday-Friday, dinner only on Saturdays from 5:00 to 10:00 p.m.

Contact:

Biricchino for RSVPS
260 W. 29 St.
New York, NY 10001

or
Salumeria Biellese
212-695-6690

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Fouad Alsharif
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