I can't remember better roasted potatoes than the quartered Yukon golds from Verrill Farms, browned but not charred on the outside, with pliant golden flesh within. But what I'll remember is lightly cooked pattypan squash and white corn kernels, strands of roasted red pepper, plump and just-right fresh cranberry beans. The gently imaginative pastry chef, Kristen Livoti, has a similar respect for fresh, light flavors, and excels at concocting cooling ices. Livoti already makes use of an heirloom from her husband's late grandmother-the recipe for pizzelle, which Livoti bakes individually on patterned irons and rolls into shells for fresh cannoli. I'm looking forward to more examples of her enterprise and skill.
Service is friendly and well-informed.
Espresso could use improvement. Or it could be just as well that you have incentive to take a coffee elsewhere on Hanover Street, to get you walking around a neighborhood whose character is endangered. Bricco is as about as much change as the North End should get-and it's the right kind of change. MC, Visa, AmEx, Diner's Club, Discover.