Photography by Donovan Roberts Witmer
When you think of Bricco, upscale fare likely comes to mind. Sure, it has its share of dignified dishes fit for a night out, but are you aware this downtown Harrisburg favorite offers casual eats too? If you haven’t been filled in on this scrumptious secret, now’s the time to get in the know. Some of the city’s best pizza comes from the restaurant’s stone oven, and executive chef Bill Collier is constantly thinking of new flavor combinations. Take the mac and cheese, short rib and truffle French fry variety, for example. Collier’s creamy macaroni and cheese is layered on Bricco’s signature thin crust, then stewed tomatoes, mozzarella, truffle aioli, bits of red-wine-braised short rib and hand-cut French fries are piled on. Oh, and don’t forget a decadent dipping dish of extra truffle aioli with truffle shavings on the side. The result is a level of flavor as high as the mound of toppings on your pie. Or, if you’re looking for a more low-key slice, try the mushroom pizza, which proves that local produce really tastes better. Its portabella, cremini, oyster and chanterelle mushrooms come from the farms in nearby mushroom mecca Kennett Square. Caramelized onions, house-made mozzarella and white truffle oil add a mild sweetness and rich quality that has kept this combo as the top seller since the restaurant’s opening. Any variety of Bricco’s pizza is ideal for lunch, dinner, or especially happy hour, when each is a meager $8.
BRICCO | 31 S. Third St., Harrisburg www.briccopa.com | 717-724-0222
