CICCIO Cincin

“a beautiful restaurant with a fun menu that incorporates elements of chinese cuisine. we came to celebrate mother’s day and tried a few items on the menu: complimentary focaccia (yum), grilled octopus (delicious), burrata with cucumbers (can’t go wrong), branzino, duck ragu with napa cabbage (fave of the night), and hanger steak (cooked perfectly).”

“From the moment my friend and I walked in we were welcomed. Loved the atmosphere, so beautiful. The food was incredible. A delicious combination of Italian Asian fusion. Best meal I have had in New York. It's evident how much passion and love the owner put into it! Buonissima! You MUST get the tiramisu.”

“Didn’t expect to find flavors I grew up with in italian dishes —lap cheong carbonara, seared octopus with douchi (豆豉), and hoisin duck ragu—and they actually worked well?? Ciccio Cincin is an italian restaurant in the West Village, led by an italian-chinese husband-and-wife duo. So of course we went all in on the fusion dishes. The restaurant filled up quickly over the weekend, but the service stayed attentive and warm. I even had a moment where it felt like dining at a friend’s place. They even customized an off-menu grapefruit mocktail for me. ＊Carbonara Ciccin $28 * It took me a moment to process the lap cheong in a carbonara. It wasn’t as savory or crispy as guanciale. Instead, it brought a sweet and savory flavor, and the housemade pasta held the sauce nicely. ＊Mafalde al Sugo di Anatra $31 This is not your usual duck ragu over mafalde, as they mixed in hoisin sauce and added napa cabbage. Kind of reminded us of the way an asian mom would throw together pasta with whatever ingredients are in the kitchen. ＊Polpo su Crema di Fagioli Cannellini $24 * They use a secret asian ingredient here: douchi (fermented black beans). I’ve mostly had it in 豆豉鲮魚 (fried dace) and 豆豉蒸排骨 (pork ribs), so I never expected it to work well brushed over octopus. And the octopus itself was also very tender. ＊Jiaozi al Cinghiale $29 I didn’t expect the filling to have a shredded, strand-like texture. They used wild boar instead of the usual minced pork you’d find in dumplings, served with daikon puree. Fun to try but not my favorite. ＊Chocolate Cake with Vanilla Gelato * The chocolate cake was made with almond flour and surprisingly light in texture. A bit dry on its own, but so good with the vanilla gelato. I especially loved the orange zest too as I am a big fan of orange-chocolate combo.”

“If you want to feel like you stepped out of NY and into an authentic Italian restaurant- this is the place. Great menu with authentic homemade dishes. Service was amazing and very personalized. This is a true hidden gem a few blocks off Hudson. This place sets itself aside from the commercial spots by just being authentic with all the charm of Italy!”

“The food and drinks are fantastic. Highly recommend this neighborhood spot and stands out from the other Italian restaurants in the area. Every item we had + the cocktails and wine were all great. The staff is great and so friendly. Highly recommend!”