The story
In Yountville, Ciccio brings a straightforward, confident approach to Italian cooking and pizza. The menu is a collaborative effort between Chef Christopher Kostow and Executive Chef Victor Borrayo, and the result is a lineup of dishes that feel both familiar and considered.
The kitchen works through snacks and starters like focaccia with garlic butter and parmesan, meatball-stuffed peppers with chili crisp, and a caesar salad finished with bonito. Pastas range from spaghetti with chicken skin and lovage to agnolotti filled with soppressata, pecorino, and pistachio, brightened by bergamot. The pizza section covers a pepperoni pie with hot honey, a clam pizza with white garlic sauce and agretti, and a mushroom version with spicy sausage and black garlic.
Mains include a pork chop milanese with dates and bitter greens, and rockfish with sicilian caper and brown butter. Desserts are simple: vanilla bean gelato with pine nut oil, chocolate ricotta torta, or winter mandarin with whipped mascarpone and granita.
The beverage program is equally considered, with a list of cocktails like a walnut old fashioned and a Ciccio Martini with smoked olive oil, plus a well-curated wine-by-the-glass selection that leans heavily on Napa Valley producers like Altamura. A non-alcoholic phony negroni and Italian cream sodas round things out.
The restaurant earned a Michelin Bib Gourmand, a recognition for good quality, good value cooking. It’s open daily from 5:00 to 9:00 pm, and offers takeout for those who want to bring Ciccio’s pasta, pizza, and stacked salads home.
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