Cicchetti BK

Sunday at 185 Howard.

Brunch until 3pm.

Beauty swap with .liability 2–4pm.

Dinner from 5pm.

Doc Jazz with the Antonio Ciacca Trio, 7–9pm. No cover.

Come for one thing. Stay for everything. 🍷

Cicchetti Series No. 2. From the mixed set.

Pesto di Modena: one of Emilia-Romagna’s oldest and most overlooked preparations. A coarse, fragrant spread of lardo, garlic confit, and rosemary, finished with Parmigiano Reggiano DOP.

The lardo is Lardo di Colonnata IGP, cured in Carrara marble basins in a tiny village above the quarries. A technique going back to Roman times. Michelangelo came to Colonnata to choose marble for his sculptures. The quarrymen ate this to get through the day.

This dish came to us through our friend , chef, writer, and producer, who was filming a culinary travel series in Milan, eating her way through the city the way it should be done. She tasted pesto Modenese, messaged us, and said: you have to add this to the menu. She was right.

On a toasted baguette. One bite. No shortcuts. 🍷

Something special is coming to 185 Howard Ave.

On Saturday June 13, 12–5pm, .nature.nyc is taking over Cicchetti for an afternoon market of vintage fashion, luxury resale, books, and summer things. Carefully curated, brought to Bed-Stuy.

Brunch will be running alongside it. Come for the market, stay for a glass. 🍷

We have a new dessert and we need you to try it.

Brown butter panna cotta, crispy mocha oats, blackberry syrup.

That’s it. Come in. 🍷

Happy Pride Month.🏳️‍🌈🏳️‍⚧️

We’re queer-owned, and this month we wanted to mark it properly.

Introducing CiccheTEA: every Wednesday in June, 5–7pm. Two glasses of wine for the price of one. Come as you are, stay as long as you like.

First one is tomorrow. 🍷🍷

📍185 Howard Ave, Bed-Stuy.

This week’s neighbourhood pour comes from Bardolino, Veneto, and we’re excited about this one.

Guerrieri Rizzardi farms on the hills above Lake Garda, where alpine freshness meets Mediterranean light. The Riviera degli Olivi, they call it. The Riviera of Olives.

Cuvée XV, Bardolino Classico from selected vats.
Crunchy red berries, bright herbs, peppery lift, delicate tannin.
Red wine with the weight of a white.

Light, dry, and chillable.

This is one of our best sellers and we’ve had to reorder it more than once. With the heat outside right now, we expect it to fly. A chilled red on a hot day is one of life’s great pleasures.

Pairs beautifully with salumi, olives, tomato things, grilled vegetables, anything herbal.

$13/glass. 🍷

📍185 Howard Ave.

Jazz Tuesdays tomorrow, and this one is special.

on tenor saxophone. Cuban-born, Juilliard MM ‘28, Cellar Live Records. He played Monterey Jazz Festival at 18. He’s toured Japan. He just released his debut album.

Tomorrow he’s at Cicchetti. 🍷

7–9pm. No cover.

📍185 Howard Ave, Bed-Stuy.

A full weekend at 185 Howard Ave. 🍷

Brunch is on, Saturday and Sunday 11am–3pm. Focaccia, spicy Bloody Mary, outdoor seating. Come as you are.

Tomorrow, Saturday May 30, we’re part of Tastes of Bed-Stuy, a neighborhood food crawl benefiting Seeds in the Middle. Tickets at bit.ly/tastesbedstuy2026.

Sunday May 31, brings their free shop to Cicchetti, 11am–2pm. Come find something good.

Sunday afternoon, Mah Jongg at Cicchetti Commons, 2:30–4:30pm.

Sunday evening, Doc Jazz at Cicchetti with the Antonio Ciacca Trio, 7–9pm. No cover.

📍185 Howard Ave, Bed-Stuy.

A neighbor stopped by last night. Patricia has lived on this block for decades, and she brought us something we didn’t expect: a series of framed photographs of Howard Avenue from the 1940s and 50s. Beauty parlors, cafes, storefronts. A neighborhood humming with Black economic life.

That world was systematically dismantled. Redlining, disinvestment, urban renewal. Bed-Stuy knows the history.

We think about that a lot. We want to be part of this neighborhood, not a force against it. Seeing Patricia walk in with these photos, that meant everything to us.

They’re on the wall now. Come see them. 🍷

Caramelized onions. Six to eight hours on low heat, finished with aceto balsamico di Modena. On a toasted baguette, with a shard of fiore sardo.

Fiore sardo is the real thing: raw sheep’s milk, aged in the hills of Sardinia. Sharp, smoky, a little wild. It doesn’t melt. It just sits there and makes everything better.

This is the first in a new series. Every week we take one cicchetto apart, what’s in it, where it comes from, why it works.

One bite. No shortcuts. 🍷