“Tipico, it’s Italian for typical,” says co-owner Marco Scalisi, with a grin. That’s just Marco’s little joke, because he and partner Andrea da Como built this place to be anything but typical.
Tipico is Windsor’s slick new Italian eatery, but not your red-checked tablecloth variety. Think further north. Milan. Fashion week. Sleek black monochrome and designers whose names you can’t pronounce very well (the design in here comes courtesy of Stephanie Korolija of Studio Ole). There’s a Picasso-esque neon sculpture in the front window, courtesy of London-based artist Meg Abbott (she also supplied the original artwork for the walls). The whole thing feels suave, sophisticated, very Windsor 2018.
With their powers combined, Andrea and Marco have a pretty extensive hospo background (DOC, The Lucas Group, Tokyo Tina, Ti Amo). They began planning this place last May over a few drinks—a modern Italian restaurant where they could cook the food they like to eat.
And damn if we didn’t enjoy it too. You can start with a variety of classic antipasti: creamy burrata drizzled in basil pesto, grilled zucchini with arrabbiata and pecorino (highly recommend, or simple calamari fritti with rocket and aioli. Head chef Domenico De Marco trained under Luke Mangan, Neil Perry, and his menu ticks a LOT of boxes.
In fact, you might have to ask your waiter to give you a minute, because how will you choose between homemade beef cheek ragu pasta, pillowy gnocchi with mushrooms and fresh thyme, or oven-baked pizzas with pancetta and truffles? The flavours are classic, done simply, executed well. It’s the sort of menu that encourages stealing forkfuls off each other's plates. Food envy lurks around every corner.
And to finish? If you take our advice you’ll save a second stomach for the dolce pizza with squacquerone (a Romagna cheese) custard and pear gelato. The gelato comes from Pidapipo (Tipico somehow snagged a very rare wholesale gelato deal).
Date nights, special occasions, or just a mid-week pasta session—Tipico can handle them all. High St is getting more delizioso by the day...
Image credit: Griffin Simm