Antipasti & Small Plates

Grilled sourdough rubbed with garlic and olive oil, topped with slow-roasted San Marzano tomatoes and fresh basil. The tomatoes roast for 90 minutes before service. You will taste the difference.

Whole fresh burrata with paper-thin prosciutto di Parma, Calabrian chili oil, flaky sea salt, and grilled ciabatta. Simple on paper. The kind of thing you keep thinking about the next day.

Spanish octopus braised low and slow until tender, then finished on the wood-fired grill for char. Over crushed potatoes with lemon, capers, and smoked paprika oil. Consistently one of the most-ordered dishes on the menu.

A rotating selection of house-cured and imported Italian meats -- sopressata, bresaola, mortadella, and whatever is curing that week. Served with house-pickled vegetables, whole grain mustard, and warm focaccia from the bread oven.

Seasonal vegetables roasted in the wood-fired oven until caramelized and sweet. Whatever is in season from our Texas farm partners. It changes week to week -- that is the whole point. Vegan

Three golden risotto balls stuffed with fontina and braised short rib, fried crisp, served over tomato sugo. Anthony learned this from Nonna Rosa. It has been on the menu since week one and it is not going anywhere.

Lightly breaded calamari, flash-fried to crisp without toughening. Served with house marinara and lemon. Anthony insists on sustainable, flash-frozen squid so you never get the rubbery rings that give calamari a bad name elsewhere.

Soup of the day, made fresh each morning from what is in the kitchen. Could be ribollita, minestrone, or stracciatella. Ask your server. It changes daily and it is always worth ordering.