Secondi: The Main Event

16-oz bone-in ribeye from 44 Farms in Cameron, Texas -- one of the best beef operations in the state. Dry-aged 28 days, grilled over live fire, finished with herb butter and a drizzle of aged balsamic. Served with roasted fingerlings and seasonal greens. Ask for it medium-rare. Most Popular

Beef short rib braised for six hours in Barolo wine with aromatics and root vegetables until it falls apart when you look at it. Served with creamy polenta and gremolata. This is winter cooking at its finest, even in Austin. Anthony braises these every Tuesday morning for the week's service.

Whole European sea bass roasted in the wood-fired oven with lemon, capers, olives, and white wine. Brought to the table whole and filleted tableside if you prefer. Light, clean, and exactly what the oven is built for -- the skin gets crispy in a way you cannot replicate on a stove.

Half chicken butterflied flat and grilled over wood fire with Calabrian chili, garlic, and rosemary. The flattening means even cooking from edge to edge -- no dry breast, no undercooked thigh. Served with grilled lemon and dressed arugula. A staple on the menu since 2019.

Lamb chops from a family ranch in the Texas Hill Country, marinated in rosemary, garlic, and olive oil, then grilled over live fire. Scottadito means "burnt fingers" in Italian -- the idea being you eat them straight off the bone while they are still too hot to hold properly. Served with roasted tomatoes and white beans.

The full treatment -- eggplant parmigiana made with fresh mozzarella, San Marzano tomato sauce, and aged Parmigiano, baked until bubbling. This is a main course, not a side dish. Substantial, rich, and satisfying. The version Anthony grew up watching Nonna Rosa make every Sunday. Vegetarian