Intricate, sketch-like depictions of vines, porticos, and a rolling Tuscan countryside add rustic dimension to creamy walls, while in other dining rooms, elongated mirrors and a marble bar offer an urban anchor to an environment of grayscale and charcoal. It was this very juxtaposition that Jim Harris and Daniel Teodoro sought when they took ownership of Pizzico Ristorante, an eatery mingling components of northern Italian and American cuisine.
White tablecloths populate with tuscan grilled pizzas, creamy risottos, and seafood and veal sautéed in subtle wine sauces. Four days a week, a local menu board offers meats, seafood, and produce from the farms and oceans of local Rhode Island and Massachusetts. Wine dinners escort guests through multiple courses of cuisine and complementary wine, demonstrating how different flavors can enhance each other's vivacity even if they aren't vinegar and baking soda.
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