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Pici Beverly Hills

I have driven by Pici many times in the last several months, and each time placing the eatery on my mental list of things to do. Regrettably, I didn’t try this quaint and intimate Italian spot much sooner!

Our girls dinner plans started out as any other dinner night out, throwing on a dress, rushing to get to dinner, gossiping on the phone…with food being the furthest thing on our minds.  That all changed after chef Jason seated us and went over a few items on his menu.

We decided to order a bottle of Lambrusco and trusted chef Jason with serving us what he felt was best.  Normally we are a group of chatty girls, but once the food hit the table that all changed. None of us expected the food to be that overwhelmingly pleasing. By the end of our meal we all agreed that Pici is one of our favorite restaurants. Be aware that this restaurant is easily missed and seems to blend in with the rest of the scenery on South Beverly, but once you get a taste, this restaruant stands out in every way and you will undoubtedly return many times over.

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Here is what we were served:

CHEF’S JUMBO PLATTER

Jumbo Lump crab cakes with chipotle aioli

Grilled portabella mushroom with crispy parsley, truffle, and Parmesan

Grandma Tilli’s meatballs with tomato basil sauce

Artichoke fritters with herb aioli

SALAD COURSE

Farm picked arugula greens with roasted red and golden beets, coach farm goat cheese and a lemon pistachio dressing

ENTREES

Chicken picatta with grilled zucchini, yellow squash and roasted mushrooms with a white wine lemon caper sauce

Chianti braised short ribs with oven roasted mashed potatoes, melted root vegetables and a Chianti gravy (These were my favorite!)

Santa Barbara spot prawn scampi with a lemon garlic chili sauce over house made PICI pasta

DESSERTS (We got excited and ate some of the dessert before we took a picture!)

Cinnamon Sugar Dusted Apple “Doughnuts” with a caramel toffee gelato (AMAZING!)

Strawberry Shortcake with basil orange marinated strawberries, fresh whipped Chantilly cream and a strawberry coulis

Below: Catherine with Chef Jason from Pici

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