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BENVENUTI


AUTHENTIC ITALIAN EXPERIENCE

TEL. ‎+1 (561) 835-1600 RESERVATIONS

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BENVENUTI


AUTHENTIC ITALIAN EXPERIENCE

TEL. ‎+1 (561) 835-1600 RESERVATIONS


A FEW WORD ABOUT BICE...

BICE GROUP'S FOCUS IS ON FURTHERING ITS REPUTATION AS THE PREMIERE ITALIAN RESTAURANT COMPANY THROUGHOUT THE WORLD.

As Milano emerged as a European fashion and banking center in the 1970's, Bice Milano was embraced by a new international clientele that included the continent's reigning designers. In a city where understated elegance is the norm, word spread of the restaurant's stylish interiors, the Tuscan origins of the food and of Bice Ruggeri's unwavering commitment to satisfying her clients. Bice was now a recognized Milanese restaurateur and her sons, Remo and Roberto, were taking steps to extend her vision throughout the world.

The network of Bice restaurants spanning the world today began 90 years ago in Milano, Italy by Beatrice Ruggeri – also know as Bice. She was the first child of a family of 10, and so had to help her parents raise her young siblings almost as they were her own. They lived on a farm where all had to work on the land and help with all chores, so she learned a lot of things that would help her create her future. For years she was encouraged to open her "cucina" to the public as she was known for her extraordinary hospitality and personal warmth, and in 1926, when her husband Gino asked her to move to America with him where he had previously been to make good money, she decided that she would rather try a city like Milano so that she could stay close to her family. They agreed to open a "trattoria" – loosely translated as a friendly gathering place with a farm to table approach. With Bice in the kitchen and her brothers and sisters serving in the dining room, il ristorante "Da Gino e Bice", or Bice as it would later be known, had a family feeling. The first customers said it was like being at the home of a friend, as Bice hoped they would.

Although the original plan was to open one restaurant, the number of openings multiplied: New York, Chicago, Los Angeles, Paris, Palm Beach and Tokyo all in the short span of three years. Up until that point, international restaurant chains were confined to fast food restaurants and a few steakhouses, but Bice confronted and overcame the challenge by creating a unique global image. At the root of Bice's entrepreneurial approach is the desire to offer its guests the possibility to identify themselves with the restaurants, the food we prepare and the same atmosphere around the world. Our regulars make up an elite club that span the globe and know that Bice Group is always there when they want to enjoy themselves.

Restaurants are usually identified by their owners or their chefs, but the Bice Group and their dedicated teams have succeeded in creating an aura around the name of their restaurants that makes up for the absence of those entities.

In 1993, the need to diversify Bice services in order to accommodate the changing tastes of their guests became apparent. With the help of the now grown Bice grandson, Raffaele Ruggeri, the company introduced new theme-related restaurants to appeal to all kinds of costumers alongside the tried and true Bice formula. 

"All Around the Globe people simply say...Let's Go To BiCE!!!"

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wine


Every plate achieves that elusive, cuisine-defining balance of sweet, salty and sour.

We combine the best selection of wine based on the taste of each plate.

Click here to take a look at our Wine List

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wine


Every plate achieves that elusive, cuisine-defining balance of sweet, salty and sour.

We combine the best selection of wine based on the taste of each plate.

Click here to take a look at our Wine List

BICE handmade pasta photo BRM-61.jpeg

The Kitchen


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The Kitchen


Executive Chef Elmer Noel Saravia

Started to work for BICE in February 25th 1992 under master guidance of Giovanni Scappin or (Gianni Scappin) who is the assistant Professor in culinary arts at The Culinary Institute of America (CIA) he opened in February do not recall exact date but 3 month later he had being recognize with 3.5 stars and he had the 5th place in the top 50 restaurants in the suburban area of Washington DC.

He work under Gianni Scappin guidance for almost Two years, in my free time cake and spend it in Bice ristorante in Washington DC learning to preparing fresh pastas, Ice-creams, sorbets, peeling, cutting, filleting, all sorts of gastronomic raw materials that were to be use fresh and in simple ways in the kitchen for the guest. He gain the position as a sous chef in 1995 by Executive chef Massimo Pisati who came to take over after Glen decided to open his own place. Bice Provided with a new Italian chef every year students from Italian Master Chef Giacomo Gallina, it all helpful to get various ideas knowing is not even my traditional food make it more fun and interesting, different head chef different ideas learn what you best like.

In the last a few days of July 2006 he got the news he will be promoted to be the chef for Bice here in Palm Beach.  

Elmer Saravia, Executive Chef