BICE Ristorante San Diego 

When executive chef and entrepreneur Mario Cassineri shrugged off his corporate persona in 2009 to open a restaurant with his partners, BiCE Ristorante became one of San Diego’s best spots for authentic Italian cuisine. It’s five years later and those specific Italian influences are still flowing strongly in the rare wines, exotic cheeses and house-made pasta that make BiCE uniquely authentic.

Don’t let the simple modern décor fool you—BiCE is as Italian as the Tower of Pisa. From antipastos designed to whet your appetite, such as the light kale and farro salad, to delectable main dishes, such as rich lamb ragu and rigatoni with marscapone and Italian sausage, the menu is designed to meet all of your desires for an exquisite taste of Italy. "You have to serve quality," Cassineri said. "Most of my customers go to Italy twice a year. And when they come back, they know; they’re coming here for Italian because they know we do authentic."

Cassineri and chef de cuisine and pastry chef Francesca Penoncelli bring to the restaurant their unique skills, perfected after years in the culinary industry. Together they opened restaurants around the world and now pour their experience and expertise into their fully customized menus at BiCE. Everything is meticulously selected and intended to inspire customers with a taste for something different

BiCE’s assortment of delectable cheeses are intended to showcase the wide variety of flavors and textures of the cheese world. Its near–famous cheese bar offers just about anything you could want, from soft, mild cheeses to the firmer, sharper and sometimes bitter varieties. I was given a quick lesson when my platter was brought to the table, the five selected samples arranged in order of how they should be enjoyed. When paired with the paper–thin aged prosciutto, I felt as if I’d died and gone straight to Italian heaven.

If you’re in the mood for a simple fettuccini alfredo, you won’t find it at BiCE; instead, you’ll be teased and tempted with high-quality main dishes made entirely from scratch using premium meats hand–cut in house and the freshest, local, organic produce. Cassineri himself developed the fresh pasta recipes used in many of the menu’s dishes, stating it was important to be able to control the elasticity and consistency of the pasta in order to produce a perfect dish every time. "We teach [our cooks] how to cook Italian and to be respectful with the ingredients," Cassineri said. "If you respect the ingredients, you’re going to get the best product."

Guests are encouraged to try something outside their comfort zone, which the cooks deliver with creative twists on traditional favorites, including rabbit ravioli with a creamy leek and thyme sauce and beet potato gnocchi drizzled with a light scallop and Porcini mushroom sauce. I chose a thick, three–meat lasagna perched atop a fresh tomato sauce. Each mouthwatering bite was as good as the first; the only disappointment came from the last forkful.

Like most high–end restaurants dedicated to delivering an experience rather than just a selection of food, BiCE’s menu changes every four months with the change of seasons. Summer’s light and fresh favorites are replaced by hearty winter meats, like lamb and venison. When the rare trifola d’Alba becomes available once per year, Cassineri spares no expense and weaves it into various dishes.

"At the end of the year, I make less profit on my part, but I don’t care because I am serving an experience," Cassineri said. Even the desserts are particular to BiCE. Penoncelli developed the entire gluten–free dessert menu, but gluten–free certainly doesn’t mean flavorless. The popular Tortino al Pistacchio e Cuore Morbido al Cioccolato (pistachio cake filled with molten chocolate) explodes with flavor and texture and pairs perfectly with the light hibiscus ice cream and tart raspberry sauce.

BiCE offers a unique Italian dining experience that strays as far from the mainstream, Americanized Italian food of bottomless bread sticks as possible. You may not be able to stroll the halls of the Palazzo or glide through the rivers of Venice, but step into BiCE and you will feel as though you stepped into your own little piece of Italy—without ever leaving downtown San Diego.

Located on 425 Island Ave. San Diego, California 92101