La Ciccia

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La Ciccia Review

Chef Massimiliano Conti quickly won a loyal following after opening this charming neighborhood trattoria serving Sardinian food. The island's classics are all represented—seafood salad dressed with olive oil and lemon; seared lamb tenderloin; pasta with bottarga (salted mullet roe); and fregola (pebble-shape pasta) with fresh ricotta and cured tuna heart. The space came with a pizza oven, so Conti also turns out a pair of respectable thin-crust pies. The award-winning, extensive wine list looks no further than Italy, and one-fourth of the choices are Sardinian. The staff is both friendly and efficient, and Conti and his wife regularly circle the room to make sure everyone is happy.