News Archive

 

Vote for Bricco - Central PA Magazine Reader's Choice Restaurant Survey

 

 

Bricco is now offering weekend cooking classes. Click here to learn more about what classes are being offered, as well as when they will take place!

 

 

HACC adds viticulture, the growing of grapes, and enology, the making of wine, to the curriculum this fall.
  Press Release

  Grape Growing Program Information
  Wine making Program Information

 

 

Vote for Bricco Simply The Best Harrisburg Magazine

 

 

Executive Chef Jason Viscount named Chef of the Year by the Hershey, Harrisburg Tourism and Convention Bureau - March 2008

 

 

Executive Chef Jason W. Viscount assists at Slow Foods Dinner held at HACC  More...

 

 

BRICCO Restaurant just Named 2007 Harrisburg Magazine Readers Choice for "Best New Restaurant" - August 2, 2007

 

 

BRICCO Restaurant Named 2007 Best New Restaurant by Central Pa Magazine
January 16, 2007

 

 

BRICCO Restaurant Opens in Harrisburg
New restaurant combines a teaching restaurant with the latest destination dining facility

 

 

HARRISBURG - Area residents now have a new choice in sophisticated urban dining. BRICCO - located at International Place on Chestnut Street in Harrisburg - is more than another restaurant. In addition to serving some of the area's best cuisine, BRICCO is helping to train the chefs and restaurant owners of the future.More»

 

 

Bricco Opens in SoMa District chronicled by HarrisburgNightLife.com

 

Harrisburg's latest addition to its SoMa district is not only a sylish, upscale restaurant, but it's also a classroom. Bricco, located on 3 rd and Chestnut St is an extension of the Olewine School of Culinary arts at Harrisburg Area Community College. More»

 

 

Starter chefs give Bricco a good taste

 

Thursday, May 11, 2006

I've never been a lamb lover. I'll tolerate strong-flavored mouthfuls of mutton, but chicken, veal, beef and fish sway my savory selections most of the time. That is until I climbed onto a tall comfortable bar seat at Bricco and ordered a slow-roasted Pennsylvania lamb leg ($12) featured on the lunch menu. Gearing up to tackle a big-boned and primeval looking piece of meat, I was pleasantly surprised and relieved to see the most, mouth-watering braised-tender chunks of lamb on a tapered oval dish. The meat came with cremini ragout drizzled with a little brown stock reduction and set in a pool of Pecorino Romano polenta. More»

 

 

HOURS OF OPERATION:

Lunch Mon-Fri: 11:30am - 2:30pm

Dinner Mon-Sat: 5:30pm - 10:00pm

Now Open Sunday: 4:30pm - 10:00pm

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