Just a month after reopening his renovated Piccola Cucina Osteria, chef Philip Guardione surprises again with a new concept: Piccola Cucina Enoteca Tapas, a cozy wine bar where oenology and Italian cuisine dialogue with a relaxed, almost Mediterranean spirit.
Located in Soho, the new space celebrates the Italian island’s wine heritage with a 4,000-bottle menu, curated by beverage director Alfio Scrivano. It is one of the most complete collections of Sicilian wines in the United States, with labels from Etna Sud, Etna Nord, Messina and Ragusa, including rarities that are difficult to find outside of Italy.
The format is simple and seductive: small plates to share inspired by Italian tradition, with special emphasis on grilled preparations. From spiedini and arrosticini cooked on a Josper – a unique combination of oven and grill that strikes the perfect balance between intensity and precision – to bites that evoke the flavors of southern European taverns.
“They are dishes designed to be enjoyed between a meal and an aperitif, where the important thing is the quality of the ingredients and the simplicity of the culinary gesture,” explains Guardione. “Less is more: that is what defines authentic Italian cuisine.”
Although Enoteca Tapas’ DNA is completely Italian, its name pays homage to the chef’s other passion: Spain. Guardione has been directing Piccola Cucina Ibiza since 2017, his first project outside the United States, and will soon open a second headquarters in Madrid, thus consolidating his international presence.
This 2025 marks a turning point for the Piccola Cucina group, which was born in 2008 with a tiny 300-square-foot wine bar in Soho itself and today has eight locations in the world, five of them in New York. In addition to Osteria and Enoteca Tapas, the group includes Piccola Cucina Estiatorio, Piccola Cucina Uptown, Piccola Cucina Casa in Brooklyn and the international destinations of Ibiza and Montana.
Born in Catania, Guardione grew up between Sicily and Switzerland before working in prestigious European kitchens, including the Four Seasons Milan, where he became executive chef. It was a short trip to Manhattan that changed his course.
“I fell in love with the energy of New York and its people. I knew it was the place where I could cook with freedom and heart,” he says.
At Piccola Cucina Enoteca Tapas, that freedom is served in a large glass and a small plate: a tribute to the Mediterranean, wine and the art of sharing.
Piccola Cucina Enoteca Tapas is located at 196 Spring Street, New YorkFor reservations, visit: piccolacucinagroup.com
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