Brunch Review of Piccolo

The Golden Dish has reviewed Sunday brunch at Piccolo.

The play of seasonings was exciting: Calabrian chili, pepper, plenty of sea salt and a trace of fennel accented the chicken and potato hash; and the semolina bread, toasted until soft-but-crunchy held the sweet raisins.  I was tempted to ask for a fruit preserve to spread on the toast but as soon as I broke open the egg, the yolk bathed everything else in its path and I coaxed  the bread to sop up all those components in the dish.

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