Secondi — Fish and Meat Done Right
The main course in an Italian meal is a quieter thing than most people expect. No mountains of food. Just one beautiful plate, cooked properly.
In the Italian tradition, the secondi comes after the pasta. It's not supposed to knock you over — it's meant to give you something to linger over. A piece of fish cooked at the right temperature. A slow-braised cut of meat that falls apart when you look at it. Something worth savoring.
We work with three farms in Texas for our proteins. Johnson's Backyard Garden outside Austin, Dos Lunas in Cameron, and a small heritage pork operation in Elgin. When something isn't right at the farm, we change the menu rather than lower the standard. You'll see more about our sourcing here.
Fish
Branzino al Forno — $34
Whole Mediterranean sea bass, roasted in the wood-fired oven with lemon, capers, and fresh herbs. The skin crisps up against the oven floor. The flesh stays moist. Anthony learned this technique from Nonna Rosa, who made it on Good Friday. It's on the menu year-round here.
Baccalà alla Napoletana — $29
Salt cod, soaked and rehydrated over two days, then simmered with San Marzano tomatoes, olives, capers, and pine nuts. This is a Neapolitan Christmas dish. Nonna Rosa made it every December 24th. We make it because it's too good to eat once a year.
Gamberi all'Aglio — $32
Gulf shrimp, cooked fast in olive oil with garlic, white wine, and parsley. Served over grilled bread that soaks up every drop of the pan sauce. Simple, fast, great. Good with a glass of Vermentino from our wine list.
Meat
Osso Buco alla Milanese — $38
Braised veal shank, slow-cooked for four hours in white wine, onion, carrot, and celery until the meat barely holds to the bone. Finished with gremolata — lemon zest, garlic, parsley. Served over saffron risotto. This takes all day to make. It's worth ordering.
Saltimbocca alla Romana — $32
Thin-pounded veal scaloppine, topped with prosciutto and fresh sage, pan-seared in butter and white wine. Literally means "jumps in the mouth" in Italian. That's not an accident. This dish lives up to the name.
Bistecca al Rosmarino — $45
12-ounce Texas ribeye, rubbed with rosemary, garlic, and sea salt, finished in the wood-fired oven. Rested properly before it comes to the table. Served with roasted potatoes and a drizzle of good Tuscan olive oil. No sauce needed.
Pollo alla Diavola — $28
Half chicken, flattened and grilled over wood fire with Calabrian chili, garlic, lemon, and olive oil. The skin is crispy everywhere. The meat is juicy. This is the dish Anthony makes for himself when the restaurant is closed.
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Tue–Thu 5–10PM • Fri–Sat 5–11PM • Sun 5–9PM