Editorial Review of
BICE San Diego
Dark wood paneling, high ceilings, sweeping white curtains and a soft color scheme sets the tone for sophisticated Italian cuisine served on white table cloths accented by delicate foliage and candlelight. Managing Partner, Rinaldo Colantoni, makes his way around to all parties, recommending dishes and sharing the story of BiCE’s unique history, as servers climb ladders in the see-through wine cellar room. Notable starters include the Trio di Tartare featuring fresh ahi tuna and avocado, salmon with chives, and sea bass flavored with citrus, as well as selections from the Cheese Bar, including Burrato con Peperoni Arrosto in Bagna cuda – 4 oz. Burrata with roasted sweet Chino’s Farm peppers and a light touch of Bagna Cuda. BiCE is known for its homemade pastas such as the veal ravioli in porcini sauce, potato gnocchi and the Pappardelle Al Telefono. Main courses include whole Mediterranean sea bass roasted with garlic and rosemary on a bed of potatoes and breaded veal Milanese chops pounded thin, and Grilled and Sliced Wagyu Beef Tenderloin Strips with asparagus, fried sweet potatoes and crispy onions. Read more on BiCE Ristorante.