Chef/owners Peter Graziano and Bryan Tobias have a long history in the restaurant business. Peter starting at age 17 in a family owned business, and graduating from the Culinary Institute of America in 1977. He established a career that spanned from Florida to Chicago to New York City. After several years as Executive Chef of Ristorante Barolo in Soho, he decided to apply his culinary experience closer to home. In doing so, he teamed up with longtime friend and fellow restauranteur Bryan Tobias, of Portofino Ristorante, Staatsburg, NY. In June 1999, the doors to Picolo opened and won the hearts of many local diners with a creative menu, infusing classical and contemporary styles of cooking. Chef Graziano's homestyle comfort food preparations have also won praises of the local press. Specials might include Roast Stuffed Brace of Quail, Sesame Crusted Ahi Tuna, Braised Sauerbraten, , Trout Grenobloise or Rosemary Grilled Lamb Rack Chops.