Helmed by the original chef from Bice, Briciola's taking over the former Jam space in Ukie Village, which now rocks martini-shaped light fixtures and B&W scenes from turn-of-the-century Milan. Expect basil-oil-kissed octopus carpaccio, house-ricotta-stuffed jumbo tortellini in brown butter w/ crunchy hazelnuts, and truffle oil'd salmon fillets encrusted in potato, which, knowing salmon's penchant for spawning, could just be a misplaced attempt to get Lays'd.