When we knew we were headed to Hershey, PA. for three days with Samuel for part of his Spring Break, I decided we might need to get away from all the chocolate from time to time. On our first evening we drove 15 minutes west to Harrisburg with Samuel to dine at BRICCO (www.briccopa.com) right in the heart of downtown. First, a warning that if you decide to go here, do NOT USE A GPS system to guide you. It seems that they are all WRONG! The address 31 S. Third Street will send you to a nearby suburb called Steelton which is as seedy as it gets and we were driving around in circles for 15 minutes totally lost while our silly GPS kept insisting we had arrived!
The decor at BRICCO is medium to dark browns with a modern classical feel. It is large with several dining rooms and a huge bar as well. It was getting late for Samuel (past 630pm) so we ordered up the SAGE PAPPARDELLE with a plain Tomato Sauce and several large shavings of Parmesan for him. He gave it two thumbs up, gobbled it down, and for the first time ever in a restaurant asked for another portion, which he ate every last bite of as well.
I was intrigued by a Sicilian wine (the menu is Italian-centric) made from the Cataratto grape and the wine guy brought over a taste of Anthila Donnafugatta which is made from 100% Cataratto, an intense flowery nose and taste indeed. We decided to try the CASALJ RABITALLARI Cataratto (70%)-Chardonnay(30%) blend from Tenuta Rapitala which was quite a nice wine, but even better with the food we chose. CALAMARI SALAD with Chilies, Lemon, Garlic & Basil was a nicely marinated and light dish needing just a bit more on the chilies for some flavor, as it was really more lemon than spice. There was also nice plain and sundried tomato bread with oil for dipping which Samuel has really taken a liking to.
MARINATED WHITE ANCHOVIES came with a large salad of CARAMELIZED FENNEL on Red ENDIVE with Lobster Oil and was another lower-calorie light, very filling and super tasty dish. Will had the BRAZILIAN PACU "RIBS" which are the bones of this what must be huge fish SMOKED, then BBQ'd with a Quince BBQ sauce and served with a Fennel Slaw. Super- tasty "ribs" are a novelty and yummy treat, but can be bony.
We switched to a MARCHESI du BAROLO 2006 Barbera d'Alba "Ruvei" which was light enough to go with my TIGER FISH (also from Brazil) pan-seared and served with WILD MUSHROOM RISOTTO and Black Truffle shavings. It was a bit like sea bass but richer and creamier and fleshier and with a superbly crunchy skin that I gobbled up. Will opted for the SAGE PAPPARDELLE that Samuel so loved, but with the menu's sauce of BRAISED DUCK, RED WINE and PANCETTA Ragout; it was indeed superb.
We loved everything and everything was perfect except when one appetizer got delayed and our server Heather was quite apologetic. We did have to pour our own wine from time to time, but otherwise it was great.
We decided to take a cheese order home as it was getting late and enjoyed it back in Hershey with some red wine:
ROBIOLA BOSINA a creamy tasty Italian from cow and sheep
POINT REYES BLUE-a Calif. treat that is not too blue TUMBLEWEED raw cow from Five Spoke Creamery here in Pennsylvania was nice, but no awards
SPEZIATO AL TARTUFO Cow is another truffle infused cheese from Italy that's also nice but no award
GRAND OLD MAN PECORINO a nice way to end with an intense cheese
These all came with a tasty GRAPE MUST (like a fruit strip), Pear Mostardo, Crostini and a small Honeycomb which Heather said to try with the blue cheese--it was perfect.
