Piccolo's Ristorante opened in 1998 under the direction of Chef Gianpaolo Sesti and his wife, Donna. Piccolo's is known for two things: the comfort of a home-like setting and deliciously prepared food. While Donna is responsible for the comfort you feel in the restaurant, Chef Gianpaolo creates the culinary delights that have Piccolo's patrons returning time and time again. Chef Gianpaolo is a native of Naples, Italy. He arrived in America in 1989, bringing along his passion for fresh ingredients with light and tasteful flavoring. His creations are inspired from areas throughout Italy. Buon Appetito! |
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| Tel: 413 572-1433 Fax: 413 572-1739 |
Great food - - Nov 23, 2007
Piccolo's Ristorante offers a great dining
experience at a reasonable price. Good
service and excellent food is served up in
the intimate dining room. ...
Piccolo's Ristorante offers a great dining
experience at a reasonable price. Good
service and excellent food is served up in
the intimate dining room. ...
A+ Dinner - elli m. - Nov 8, 2007
My family and I had a Family Dinner at
Piccoli's last year and it was amazing. The
service was super and the waiters and
waitresses were so nice. I can't wait to go
back. ...
My family and I had a Family Dinner at
Piccoli's last year and it was amazing. The
service was super and the waiters and
waitresses were so nice. I can't wait to go
back. ...
I love the Chicken Milanese. The restaurant
is small so make reservations if you can. It
has a cozy feel. The bar downstairs is great
for appetizers and drinks. ...
is small so make reservations if you can. It
has a cozy feel. The bar downstairs is great
for appetizers and drinks. ...
Italian Food in Downtown Westfield: It... - a
Yahoo! Local User - Oct 21, 2006
does not really get any better than this in
Westfield! The dishes are true to their Italian
roots, with very creative and inspiring
variations. Service is superb! ...
Yahoo! Local User - Oct 21, 2006
does not really get any better than this in
Westfield! The dishes are true to their Italian
roots, with very creative and inspiring
variations. Service is superb! ...
Nice! - Angela W. - Jan 20, 2008
... We have enjoyed date in the formal dining
room and also have met friends for pizza
down in the bar. The food regardless was
delicious! Very nice atmosphere and great
friendly ...
... We have enjoyed date in the formal dining
room and also have met friends for pizza
down in the bar. The food regardless was
delicious! Very nice atmosphere and great
friendly ...
Excellent Salmon - Cindy S. - Nov 25, 2007
My husband and I went hear last night for
the first time in many years. The Salmon
was excellent. I have never tasted Salmon
cooked so well. The service was excellent,
the waitress ...
My husband and I went hear last night for
the first time in many years. The Salmon
was excellent. I have never tasted Salmon
cooked so well. The service was excellent,
the waitress ...
Excellent Italian Gourmet Cuisine 5
By EJ H. | Insider Guru | Rank: 107 Piccolo's Ristorante
I have been to Piccolo's Ristorante several times and have always been very pleased. The staff is very pleasant and helpful and the chef
is outstanding, always adding an extra nice touch to the meal. If you like Italian you will love Piccolo's.
Wonderful! 5
By Nick M. | Insider Guru | Rank: 1,459 Piccolo's Ristorante
We love to go and enjoy th ecozy environment. Th efood is superb and cooked to order. THe prices are on the higher end but well worth
the treat.Wish we could go more often!
Piccolos is my FAVORITE!! - Lisa C. - Nov 9, 2007
Westfield's hidden treasure. Wonderful food, reasonable prices. Always my favorite place for a night out!!!! I love the Chicken Piccolos, it
is always good. ...
Great Dining Experience - Michael Z. - Nov 7, 2007
I've been to Piccolo's a dozen times and have always had a great, tasty meal. I appreciate that the portions are not overly large- just
right. Pasta dishes are fabulous as is the ...
The Best Food in Westfield - Michael Z. - Dec 17, 2007
Piccolos consistently delivers the best prepared food in Westfield. The seating is a little crowded, but the service has always been very
good. The chef is great and has been ...
By EJ H. | Insider Guru | Rank: 107 Piccolo's Ristorante
I have been to Piccolo's Ristorante several times and have always been very pleased. The staff is very pleasant and helpful and the chef
is outstanding, always adding an extra nice touch to the meal. If you like Italian you will love Piccolo's.
Wonderful! 5
By Nick M. | Insider Guru | Rank: 1,459 Piccolo's Ristorante
We love to go and enjoy th ecozy environment. Th efood is superb and cooked to order. THe prices are on the higher end but well worth
the treat.Wish we could go more often!
Piccolos is my FAVORITE!! - Lisa C. - Nov 9, 2007
Westfield's hidden treasure. Wonderful food, reasonable prices. Always my favorite place for a night out!!!! I love the Chicken Piccolos, it
is always good. ...
Great Dining Experience - Michael Z. - Nov 7, 2007
I've been to Piccolo's a dozen times and have always had a great, tasty meal. I appreciate that the portions are not overly large- just
right. Pasta dishes are fabulous as is the ...
The Best Food in Westfield - Michael Z. - Dec 17, 2007
Piccolos consistently delivers the best prepared food in Westfield. The seating is a little crowded, but the service has always been very
good. The chef is great and has been ...
At Piccolo's, Sesti serves up zesty
Thursday, February 19, 2009
By FRAN BELLAMY
Restaurant critic
Operated by Chef Gianpaolo Sesti and his wife, Donna, Piccolo's recently celebrated 10 years at its downtown Westfield location.
We were happy to find that not much has changed at Piccolo's. Its second-story dining room remains a stylishly comfortable place to enjoy
a meal, and Sesti's handiwork continues to satisfy with its definite emphasis on fresh flavors.
We also noted that Sesti has more or less stuck to the menu he designed for Piccolo's back in 1998.
Appetizer choices include Brushetta al Pomodoro ($6), a classically structured Risotto Milanese ($8), and Fried Calamari ($15) served with
a spicy tomato sauce.
A substantial roster of pasta choices incorporates Angel Hair Primavera ($15) and Fettuccine Alfredo ($16), as well as Linguine Clams
($20) and an elaborate Spaghetti Veneziana ($18), a red sauce composition featuring beef tenderloin, onions, roasted peppers, chianti, and
basil.
Both chicken and veal play a substantial role in the culinary proceedings. They are offered in such traditional forms as Chicken Milanese
($19) and Veal Parmigiana ($22), as well as serving as the key component in dishes like Veal Gianpaolo ($22), with its cognac-enhanced
tomato cream sauce and garnish of wild mushrooms.
Beef lovers are pandered to with Gorgonzola Sirloin ($25); seafood selections can be ordered prepared seven ways. "Cartoccio" ($23), a
baked-in-parchment technique that uses garlic, shallots, porcini, champagne, lemon, and herbs to build flavor, is one such option.
We began our evening by sharing an order of Fried Mozzarella "Blocko" ($10). Instead of relying on pre-made fried cheese, Sesti slices
slabs off a mozzarella loaf, breads and pan-fries them, and plates them in a pool of his skillfully seasoned, slow-simmered marinara.
The result demonstrates just how delectable fried mozzarella can be.
An order of Roasted Wild Mushrooms ($8) showed off deep woodland flavors, thanks to the garlic, sage, and olive oil used to season them.
Served over a splash of marinara and dusted with parmesan, the mushrooms were hard to resist, even if the assortment served seemed
heavy on garden-variety of wild mushrooms.
Thursday, February 19, 2009
By FRAN BELLAMY
Restaurant critic
Operated by Chef Gianpaolo Sesti and his wife, Donna, Piccolo's recently celebrated 10 years at its downtown Westfield location.
We were happy to find that not much has changed at Piccolo's. Its second-story dining room remains a stylishly comfortable place to enjoy
a meal, and Sesti's handiwork continues to satisfy with its definite emphasis on fresh flavors.
We also noted that Sesti has more or less stuck to the menu he designed for Piccolo's back in 1998.
Appetizer choices include Brushetta al Pomodoro ($6), a classically structured Risotto Milanese ($8), and Fried Calamari ($15) served with
a spicy tomato sauce.
A substantial roster of pasta choices incorporates Angel Hair Primavera ($15) and Fettuccine Alfredo ($16), as well as Linguine Clams
($20) and an elaborate Spaghetti Veneziana ($18), a red sauce composition featuring beef tenderloin, onions, roasted peppers, chianti, and
basil.
Both chicken and veal play a substantial role in the culinary proceedings. They are offered in such traditional forms as Chicken Milanese
($19) and Veal Parmigiana ($22), as well as serving as the key component in dishes like Veal Gianpaolo ($22), with its cognac-enhanced
tomato cream sauce and garnish of wild mushrooms.
Beef lovers are pandered to with Gorgonzola Sirloin ($25); seafood selections can be ordered prepared seven ways. "Cartoccio" ($23), a
baked-in-parchment technique that uses garlic, shallots, porcini, champagne, lemon, and herbs to build flavor, is one such option.
We began our evening by sharing an order of Fried Mozzarella "Blocko" ($10). Instead of relying on pre-made fried cheese, Sesti slices
slabs off a mozzarella loaf, breads and pan-fries them, and plates them in a pool of his skillfully seasoned, slow-simmered marinara.
The result demonstrates just how delectable fried mozzarella can be.
An order of Roasted Wild Mushrooms ($8) showed off deep woodland flavors, thanks to the garlic, sage, and olive oil used to season them.
Served over a splash of marinara and dusted with parmesan, the mushrooms were hard to resist, even if the assortment served seemed
heavy on garden-variety of wild mushrooms.