The beyond- delightful Piccola Cucina is exactly that. A tiny little jewelbox of a place, this restaurant that's open 7 days a week, for lunch and dinner as well as aperitivo of salumi, cheeses, wine, between 4 and 6 is from chef/owner Philip Guardione, whose experience at Milan’s Four Seasons Hotel, and Paris at Il Carpaccio and Taillevent, shows. The food is spectacular with standouts being an arancini di riso and a filet mignon napoleon with mozzarella, tomato, bread and zucchini. We can't wait to return to try the spaghetti al pomodoro fresco with sweet onions and basil, the cotoletta di vitello alla Milanese con rucola e pomodorini and the broiled branzino with grape tomatoes and white asparagus but you'll have to fight us for space. Because while better decorated than most NY apartments, with white Carrera marble topped tables and bar counter accented by cafe- coloured touches from architect and interiors designer Giampiero Panepinto through white and mocca woodwork and mirrors, this spot is also smaller than most NY apartments! It seats just 22 (plus 4 at the bar). p.s. you won't win the fight with us though for the nearly- frozen panna cotta with Bellini sauce from pastry chef Angelo Sacca. It's to die for. We had two pieces the first night..... ok fine, we'll save you a bite. But just one.

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