Gian Paolo De Riggi spent two decades in kitchens and bars, as chef, sommelier and mixologist, before moving into design, and Ciccio's is the rare shop where one person handled the menu, the branding, the furniture and the room. The studio he runs with his father Agostino did interiors for Béatrice, Moretti and Helena, which accounts for the leather banquettes and chrome stools at the downtown counter. The food is deliberately plain-spoken: a short list of Italian sandwiches built on mortadella, porchetta, tuna, breaded eggplant, and a muffuletta that leans hard on giardiniera and hot pepper bomba. Salads are generous, antipasto boards come sized for four or eight, and dessert is cannoli or a pistachio tiramisu packed in a lidded jar. A small grocery shelf carries Italian sodas and local wine and beer, and there's catering for nearby offices. The name means plump.