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Restaurant Bricco

4.2 (628 reviews)
ModerateItalian
Open • 11:30 am - 10:00 pm

Restaurant Bricco Photos

RESTAURANT BRICCO ATMOSPHERE

What's the vibe?
Moderate noise
Happy hour specials
Good for groups
Outdoor seating

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Branzino
Kate L.

Bricco has become one of my favorite restaurants. Billy Grant really knows what he's doing. Talented chef. Saturday night was our third time here and we enjoyed it very much. Started off splitting the Kale salad and I love when places split in the kitchen for you and bring you each your half. Nice touch. Crispy bacon and goat cheese creamy dressing incredible. Cranberries to blend with and it's just a party in your mouth. Sensational. I told the waiter how much I love the Josie's meatballs but wanted the Branzino and couldn't decide so he said he could just bring me one meatball! Just enough as they are quite large. Note if you do this you don't get the delicious creamy cheese like the regular appetizer portion comes with but the sauce and meatball alone are incredible. I believe it comes with 3 on the appetizer portion. Again the sauce - wow! Branzino delicious. Second time getting it. Will have to get something different next time. Bf got the Bucatini Pork Sugo Napoletana and loved it as well. The pasta in the dish looked incredible. I had one bite and delicious flavors going on. Another great dinner at Bricco. The only issue here is even with a reservation we waited 30 minutes. We knew that though going in. Just be prepared to wait but that's how incredible this place is. People love it! Bar scene is fun too. We stayed for a drink after and were well taken care of. Delicious espresso martini to end the night. They brought me decaf from the kitchen special too!

Sarah W.

Both of our dishes tasted amazing!! I had bolognese + fresh ricotta, cant quite remember the other dishes name. They come around with fresh cheese and pepper. Table bread was just OK and only with olive oil. We ordered lemonade + coconut mocktail and we were both happy with the drinks. Service was also okay, our waiter seemed shy. Overall ambiance was unusual, I liked the color scheme and setup, however one wall had large button looking things while the other had nice artwork. I wish I had sat facing the nice artwork. My dessert of the chocolate souffle was excellent, very rich and chocolatey while maintaining a light texture. However, the food did not sit well with me, hence 4 stars. I would try it again.

Diver Scallops
Robert V.

After attending the Friends of Feeney charity event at Lux Bond & Green, sponsored by Oris, I stopped by Restaurant Bricco in West Hartford for dinner and was very impressed. I had to sit in the bar area, where I received attentive and friendly service throughout the evening. The atmosphere struck a perfect balance between lively and comfortable, making it an excellent place to unwind after an event. My meal began with a mocktail Negroni, which was wonderfully crafted and full of flavor. For dinner, I ordered the scallops with cream corn and straw mushrooms. The scallops were perfectly prepared, and the combination of sweet cream corn and earthy mushrooms complemented the dish beautifully. It was one of those meals where every component worked together exceptionally well.

Focaccia
Elizabeth G.

Props to them for having a 45 minute queue at 8pm on a Friday. My sister and I just wanted dessert so we got a quick table outside. We ordered the chocolate soufflé. It was not what we expected and we made the mistake of not looking at pictures beforehand. The soufflé was not very fluffy and it was obviously made in an 8 inch round pan because we got a slice. It felt more like a flourless chocolate cake. The pistachio ice cream was also chalky and not very creamy. It tasted more of almonds and cherry than pistachio. We tried the complimentary focaccia. It was a disgrace to focaccia. It has the tightest crumb yet very spongey/soft. The only flavor came from the olive oil you dipped it in. We would absolutely not come back for a meal.

Ravioli Cacio E Pepe BUT if it looks like ravioli with red sauce, tastes like ravioli w/ red sauce, it's ravioli with red sauce.
Nerissa H.

I gave myself almost a month to write this to ensure I wasn't writing from an angry, disappointed place. Bricco and I are breaking up. We may get back together in the future because one transgression can possibly be forgiven. I ordered "take-out" on November 30, 2025. I was hungry and excited to see my favorite pasta, Cacio E Pepe, on the menu. When I received the dish in the picture, I thought it was undoubtedly an error because the dish is traditionally served with a white "sauce". I called and was directed to the manager. She explained that sometimes they change it up and make it red. On what planet?!?! Was I being manipulated into accepting this? I told her it was misleading, and she said the description below the dish's name is on the menu. As illustrated in one of the photos, there is no description on the menu available online. I expressed my disappointment, but she did not offer to resolve the issue, e.g., by offering me another dish or a refund; twenty-seven dollars ($27.00) in the garbage. Love hurts.

Fennel & Black Pepper Crusted Tuna
Rachel B.

Always a great dinner at bricco.. our server Megan was kind and lovely. We were able to get a quick reservation for 5:30 on a Thursday... things really got busy around 630. Dirty martinis have house made blue cheese stuffed olives!

Fig Pie
Audrey L.

Service is great here. A little loud setting, the restaurant is a good size. All the food we got was solid. Fig pizza had a little too much fig spread on it for our liking, but the vodka pasta was great.

Complementary Focaccia
Jazzlyn S.

Bricco in West Hartford and Bricco Trattoria in Glastonbury is an acclaimed upscale-casual Italian-American eatery operated by Billy Grant! The restaurant is known for its simple, fresh, and delicious dishes and has been successfully operating food since 1996; recently celebrating their 30th year serving their CT community. The menu features handmade pastas, wood-fired pizza, and classic, comfort-oriented dishes in a cozy elevated trattoria setting. Great martinis, friendly bartenders and staff, a variety of espresso martinis, and a luxurious ricotta toast. Perfect!

Rachel L.

Came for happy hour with my friend. Had a great experience! We enjoyed sitting in the bar area and all of the food we ordered was delicious. Looking forward to coming back again!

Wood Oven Baked Rigatoni
Alyssa F.

Well worth the wait! Food was amazing! Wings were perfectly crisp and very flavorful, pasta was the best I've had in a while. This place was absolutely packed but for a good reason. Next time will remember to make a reservation! Staff was very pleasant and the restaurant is huge! Will have to be back for sure!

Get Figgy With It
Christine M.

Place is pretty, dim lighting, inviting, staff is attentive. I'd come back for another special cocktail . The 'Get Figgy With It' special martini is maybe one of the best martinis I've ever tried. I'd one hundred percent get it again. Thanks Bricco, thanks Sasha ( we came together- he's a man..) !

Complimentary bread
Devyn L.

Restaurant Bricco has been a personal and family favorite for a long time. I have made countless visits over the years, including another remarkable one last night. There is a reason it has survived and thrived for 30 years in the extremely competitive West Hartford dining scene. I find it to be one of the most comfortable spaces to be in. It's warm and not overly crowded, tables are well spaced. Toned down lighting without being dark. Just perfect. Always professional, friendly, helpful service. You're never rushed, courses come out gradually to ensure time to finish the previous without the experience dragging on, though. The penne alla vodka is like a "last supper" or "best thing I ever ate" candidate for me. I love it. Yesterday I tried some dishes, however, that rotate off the menu and I wanted to be sure to try while they were there. I had the octopus carpaccio and eggplant parm. I love octopus and this was executed beautifully. Tender, simply dressed with olive oil and paprika, and paired perfectly with a crisp salad. The eggplant parm was to die for. A large layered brick with generous cheese, while avoiding being overly heavy or the slightest bit greasy. It was a traditional egg batter versus a heavy/oily breading or crumb. I was with my sister and she ordered the arancini bolognese and the chicken parm. Again, generous portions (a guarantee here) . The chicken parm was served with homemade cavatelli, which I did taste and it was masterful. I cannot rave about Bricco enough. I will always highly recommend and regard it as one of my favorite restaurants. It's a must try if you (somehow) have not yet!

Pork ribs
John M.

We made reservations for 5:45 for three people, and we were seated right away. The wine recommendation was perfect. We started with the new pork belly appetizer, which was recommended by a friend and was delicious and shareable. My partner ordered the pork ribs, and I had the sweet potato raviolis. Both were incredible. The pork meal was a generous portion. For dessert, we shared the Affogato and the crème brûlée. Excellent service, a great atmosphere, and fantastic food. We will definitely be back.

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Dawn K.

Thank you for recommendation! So happy you had a great experience.

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Dawn K.

Thank you for celebrating with us. Happy anniversary!!

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Treva Restaurant & Bar - Polpo appetizer

Treva Restaurant & Bar

4.3(742 reviews)
0.2 mi
•$$

Can a restaurant be this good consistently? All the yes…read more I recently went back for a quick lunch and was floored by how good their pastas still are. I had the gnocchi with sausage and broccoli rabe and I wanted to eat it in mini bites to savor every morsel. It's just creamy and melt in mouth delicious. A little salty, a little savory, just a little slight bitter of the broccoli rabe that just works in the best way. Service was professional and attentive. Treva remains a standout in the Center and a must visit for anyone. Top tier.

Second time to Treva Saturday night. Always busy. All the restaurants are like this in West…read moreHartford but they pack you in so tight you can barely move. To the point where trying to get in to the table my purse knocked over a water glass and it smashed. I'm not large either. Anyway. First time here I felt my dish was much better. I had the Branzino and it was great. This time I had the fruitta de mare and the sauce was extremely bland. Dish felt dried out. Not enough variety of seafood either. Mostly mussels and calamari. Was presented in a weird dish too. I did not care for it at all. They gave me gnocchi for gluten free pasta. It was fine just sauce was bland as mentioned. My boyfriend loved his Orrechiete and it was very good. I will say from the mozzarella bar we had the burrata and the tomatoes were flavored beautifully and the bread also looked quite nice. Bf said it was great. Giving Treva a 4 for last time it was great and everything other than my entree this time was good.

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Treva Restaurant & Bar
Treva Restaurant & Bar - The caprese salad with shrimp.

The caprese salad with shrimp.

Treva Restaurant & Bar - Unreal custom mocktail hand delivered by non other than  Khalid Williams... #1 bartender in CT.  Just ask and hell make you anything special

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Unreal custom mocktail hand delivered by non other than Khalid Williams... #1 bartender in CT. Just ask and hell make you anything special

Portobello Restaurant West Hartford - Entree from menu shrimp and scallops pepino over risotto.

Portobello Restaurant West Hartford

4.5(88 reviews)
1.2 mi

"And yes, her jeans are tight now She gonna travel light now…read more Oh, but I got one for you Portobello belle" (Dire Straits) Put a great meal in a beautifully designed space, add a server with a 1,000 megawatt personality, and finish with a warm, unexpected visit from the owner. Well, that's the checklist for the standout lunch experience we had at Portobello yesterday. The European street scene dining room is very pretty, with two huge Italian landscape paintings on the brick walls, lantern lights, a wide plank hardwood floor, dark furniture and white tablecloths. Molto elegante! So, our experience was positive from the minute we sat down but got even better when Dee made her appearance. She may have been my favorite server of 2026! What a joy she was, with her sunny disposition, whip smart sense of humor, and plain overall charm. We dove into the lunch menu and saw they had a ton of options within their Appetizer, Soup, Salad, Entrée. Burger, Pasta, and Sandwich/Wrap groupings. We went for two sandwiches - Eggplant with fries ($19) and Balsamic Marinated Portobello Mushroom Panini ($16.00) with fresh mozzarella, oven-fried tomatoes, arugula, roasted pepper aioli and a side salad. The Mushroom Panini was mine and it was fantastic; I loved every bite of it. I love mushrooms and that big Portobello, tomato, aioli combination was delicious. Toward the end of the meal, none other than owner Seyo Cecunjanin came over to thank us for our patronage and asked how we liked the meal. When we told him we loved it and we were first timers, he thanked us again in the form of a complimentary slice of their Pistachio cake! Portobello has a Happy Hour (how does a Chocolate Covered Strawberry Martini sound?), and that makes Portobello even more of a sweet destination to seek out and support. Thank you, Dee, Seyo, and everyone at Portobello for a five star experience.

Portobello is the best Italian restaurant in this area! The…read morefood is so fresh and well-seasoned. Theirseafood options are unparalleled. I had the linguine with clams and it was chock full of whole and chopped clams- to die for! The service and ambiance are great. I already can't wait to return . . .

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Portobello Restaurant West Hartford - Dining room artwork

Dining room artwork

Portobello Restaurant West Hartford - Pistachio cake

Pistachio cake

Portobello Restaurant West Hartford - Inside

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Inside

More Italian Pasta Lab

More Italian Pasta Lab

4.9(24 reviews)
0.0 mi

They absolutely make the best pasta and ravioli I have ever had in the US! I do not cook often, so…read morethe fact that I cam stop in, grab fresh sauces, and fresh pasta or ravioli, and "cook" them in minutes to have what tastes like a homemade fresh meal is just the best thing ever! Is it cheap? No! Is it worth it? Absolutely! You will never want boxed pasta from your local grocery store ever again. They also now have desserts and I loved the personal size fruit tart, and oh the to go with your coffee in the morning is a must try! The fillings of the ravioli change with the seasons, and the lemon in the summer and the truffle are amazing when it's truffle season! I literally did not even think I liked truffle until I tried this ravioli, and then I realized it was the fake truffle oil that restaurants put on truffle fries that I hated the smell of, which is nothing at all like the actual taste and scent of a real truffle that is not overpowering or stinky. Lol The owners are the sweetest and are always present, and I am so proud to see how many places are now using their pasta for their dishes. The space is clean, and I am so excited that they are actually opening a second location in Glastonbury! I can't say enough good things so if you haven't given them a try yet, add it to your must do list!

I did the pasta making class in Glastonbury and it was so much fun! All the ingredients were…read moreprovided, plus thorough instructions throughout the process to make sure everything turned out the way it should. Plus, we got some tasty bites at the beginning, had a delicious mushroom pasta, and some biscotti to end the meal. The pasta we ate there was not the pasta we made, we got to take home our hard work in a to go box to be cooked at home. It's also BYOB which I think is a fun addition! (There's also a package store across the parking lot if you forget your bottle of wine)

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More Italian Pasta Lab
More Italian Pasta Lab - Our dinner haul!

Our dinner haul!

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Carmine's

Carmine's

4.3(202 reviews)
5.5 mi•East Hartford
•$$

This is my next post-bowling hangout place! I have a rare chance to grab a drink and some food on…read morethe way home tonight from bowling. The restaurant is located on 389 Main St. in East Hartford. Their kitchen is built fresh, from scratch, and all homemade. Their appetizers, pasta, entrees and desserts combine old-world traditional Italian flavor with a modern flair for presentation, and the freshest ingredients around. Menu staples like calamari, chicken milanese, fettucine carbonara and ravioli are paired with unique recipes like pappardelle with sausage and tenderloin steaks. They have staffed our kitchen with a dream team of local chefs that ensure our quality does not waiver and our kitchen is always OPEN! You just can't go wrong. For my drink, I'm having the Jack Berry Smash made with Jack Daniel's Blackberry, REAL raspberry puree, lemon juice, simple syrup, muddied mint and lemon. What a unique taste! I love this drink! For my appetizer, I'm having the Meatball Side. These are the chef's meatballs with mozzarella (light for me). I want it as spicy as possible. Oh yeah! This is fantastic! It's spicy, warm and yummy! The addition of hot pepper flakes (yes, I remove the cap first) really helps! They have open mike here tonight! This place is famous for live music! These guys are good! I could stay here all night! For my next item, I'm having a Side Caesar Salad. A classic Caesar salad is a crisp green salad made with romaine lettuce, croutons, and Parmesan cheese. It is tossed in a rich, savory dressing of olive oil, lemon juice, egg, garlic, Worcestershire sauce, Dijon mustard, and anchovies. Caesar Cardini invented the dish in Tijuana, Mexico, in 1924. This is absolutely delicious! This a big portion size too! I love their Caesar dressing! It's well tossed with lots of croutons. Always add pepper to this. I even get a new fork! That's very thoughtful! For my next drink, I am having the Grapefruit Fizz made with Tangueray gin, Elderflower Liqueur, grapefruit juice and soda water. Oh yeah! This is good! Considering it is served in a 16oz glass, I can taste the alcohol! The bartender got that right! The bartender is real awesome! He certainly knows how to make a drink let me tell you that! He smiles, is very talkative and enjoys his job. You can't ask for better! For my entree, I'm having the Sausage Pappardelle which is homemade sausage (less for me) in a bechamel sauce with broccoli rabe (a favorite of mine - more for me), crushed red pepper (load it up baby!) over fresh papardelle. Béchamel sauce is a classic French white sauce made by cooking equal parts butter and flour into a roux, then whisking in warm or cold milk until smooth. Seasoned with salt, pepper, and a pinch of nutmeg, it serves as a foundation for lasagna, mac and cheese, and gratins. Pappardelle is a large, very broad, flat ribbon pasta originating from the Tuscany region of Italy, measuring about 2 to 3 centimeters (3/4 to 1 inch) wide. Carmines tries to accommodate everyone! For me? EXTRA EXTRA spicy! Let's see how this goes. This is a BIG dish! I mean big! It's piping hot (temperature) too! It's very tasty! It's not really super "hot" (as in spicy), but they can only work with they have! Still, I can taste the heat! What a great job! It's a great dish and worth every dime! What a great meal here! For my final drink, I'm having a Negroni. A Negroni is an Italian cocktail, made of equal parts gin, vermouth rosso (red, semi-sweet), and Campari, generally served with ice, and commonly garnished with an orange slice or orange peel. It is considered an apéritif. Let's see how they do! The taste is perfect! The orange slice is fine (no peeler here): normally it's an orange peel. The straw is odd (usually it's a stirrer). However, the taste of this drink is absolutely perfect! I cannot ask for more! Great job here! What a fantastic experience!

Random selection in my travels off Rt 84. Food was delicious and I happily stumbled on live music…read more Mixed crowd Cappuccino gelato truffle, JD tips over pasta and 1/2 Caesar salad

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Carmine's - Bar area

Bar area

Carmine's - Steak Tacos

Steak Tacos

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Steak tacos with salsa and garlic aioli

Restaurant Bricco - italian - Updated October 2026

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