Restaurant Review – Piccirilli Ristorante
I had dinner with my wife and a good chunk of my extended family at Piccirilli Ristorante in Shelby Twp. on Sunday following a baptism. My wife comes from a large Sicilian family, so their taste in Italian food and restaurants is usually pretty much spot on. For the most part, Sunday was no exception.
Antipasto (Starter): Antipasto Piccirilli
The antipasto was very, very good and featured fresh Mozzarella in a very light olive oil surrounded by Capicolla ham, Genoa salami, fresh Prosciutto, smoked Provolone and pickled pearl onions and vegetables.
It was portioned perfectly and was light and pleasant. Added bonus was that they didn’t over oil the plate, which made it great way to prep the palet.
Primo (Pasta): Penne in Red Sauce, Bowtie Primavera
Began with the Bowtie Primavera. It came out nice and hot and was served family style (wouldn’t ask for anything less in a Sicilian joint). It wasn’t terribly heavy, and the family style kept you at a nice and appropriate portion. Great use of peas, cauliflower was still tender and the white sauce was excellent. I prefer my pasta done slightly Al Dente, so I’ll deduct a small point there.
The Penne was fantastic. It featured a really well done rustic tomato sauce that had just the slightest kick to it. I found myself longing for more of it after the dish had made the rounds, but settled for the chance to dunk a garlic roll in my sauce instead.
Contorno (accompaniment): Multi-leaf featuring a house Italian
The salad was my only complaint of my Piccirilli meal. It came featuring red cabbage and a variety of green leaf lettuce and a pool of house Italian dressing. I realize that this was a large get together (chef had to prepare for at least 70) but there was no need for that much dressing on any salad. Most of mine was swimming in the dressing and I couldn’t appreciate the subtle flavors of the greens.
Secondo (main course): Veal Siciliano
Could have been a little warmer at serving time, but again, I appreciate the toughness given the large party. The Veal was very tender, cooked appropriately and very lightly breaded. The breading didn’t mask the flavor of the meat. It was served alongside a few summer veggies (string beans) and a sliced and peeled baked potato. The tomato, basil and balsamic topper was to die for.
Vino: Burlwood Cellars Merlot – 2005
The wine, which I believe to be a restaurant variety from Gallo, was fairly unremarkable. It was drinkable, but added nothing special to the meal.
Unfortunately, my wife had a headache, so we had to skip out before Dolce.
4 out of 5 stars.