Zio Cecio opens tonight for dinner at 4615 W. Lovers Lane. Chef Francesco Farris, formerly of Arcodoro/Pomodoro, is originally from Sardinia, and his new place is an "Italian affair with a Sardinian twist."
Mains include Mezzeluna Alla Fonduta Di Pistacchio, ravioli filled with seafood and ricotta in a pistachio cream sauce. Neri Alle Vongole has squid ink-infused spaghetti with fresh clams. There's also salmon, Cornish hen, aged rib eye, lamb chops, braised veal osso buco, risotto and pizza cooked in a handmade brick Renato Oven.
They've been pushing it as home-style cooking, but not like any home I've ever been in. That's why we go out, though, right?
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Zio Cecio will be open seven days a week for dinner from 5 to 10 p.m.