Cape May’s dining scene continues to evolve, and Il Riccio (ilricciocapemay.com) brings a refreshing edge to the mix. Just off Washington Street, this sleek BYOB offers coastal Italian cooking with modern restraint—bright, balanced and beautifully executed.
Chef-owner Luca Cimmarotta has created an Amalfi Coast-inspired room that feels like luxury comfort. Neutral tones, flickering candlelight and pared-back décor set the stage for food that speaks for itself. The menu draws from southern Italy but avoids cliché: their signature charred octopus with potatoes and spicy broccoli rabe, squid-ink gnocchi with langostino and house-made pappardelle with wild mushrooms and truffle. Each dish feels intentional, grounded in quality ingredients and a deft hand rather than heavy embellishment.
Il Riccio’s seafood focus makes sense in this setting—fresh, unfussy and anchored by technique. Mains often feature branzino or lobster-inflected risotto, showcasing precise execution without excess. Portions are generous but composed, a hallmark of a chef who trusts his audience to appreciate nuance.
Service mirrors the tone: polished but not precious. Staff move with ease, anticipating needs without intrusion. The BYOB format keeps the energy relaxed—locals often arrive with favorite bottles of crisp white or vintage Barolo in tow.
Dining and Cooking