This Week's Specials
Every Thursday, Anthony sits down with whatever came in from the farms that week and writes a new set of specials. These aren't on the regular menu. They only exist right now.
Specials are updated every Thursday. The dishes below represent what Anthony is cooking this week. Follow @nonnaskitchenatx on Instagram to see specials posted in real time.
The specials exist because Anthony can't help himself. He gets something in from one of the farms — a case of beautiful wild mushrooms, or a particularly good batch of Texas lamb, or the first strawberries of the season — and he has to cook with it that night. The regular menu can wait. This is better.
Some specials become so popular they get added to the regular menu. The tortellini in brodo started as a Thursday special. So did the affogato. Most things rotate through and never come back. That's kind of the point. You saw it when it was here.
This Week's Specials
Crostini con Lardo e Miele — $14
Grilled bread, sliced lardo (cured fatback) from our Elgin farm partner, a drizzle of local wildflower honey, and cracked black pepper. Hot bread, melting fat, sweet honey. It sounds strange. It's one of those things you'll think about after you've left.
Maltagliati con Porcini e Salsiccia — $27
Maltagliati — which means "badly cut" in Italian, because the pasta is torn into rough shapes — with dried porcini rehydrated in white wine, crumbled Italian sausage, and a little cream. A forest-floor pasta. Anthony made this because a ten-pound bag of dried porcini arrived on Monday and he couldn't wait.
Pizza con Fichi e Gorgonzola — $26
White pizza base with Gorgonzola dolce, fresh figs from a farm in Fredericksburg, toasted walnuts, and a drizzle of honey. A fall pizza. Sweet, salty, funky. The figs won't be available forever — a few more weeks at most.
Agnello all'Arrabbiata — $38
Texas lamb shoulder, slow-braised with Calabrian chili, San Marzano tomatoes, and olives. Arrabbiata means "angry" — the chili gives this heat that builds through the whole dish. Served over soft polenta. Anthony sourced this lamb from a small operation in Lampasas. Beautiful animal, beautiful dish.
Sbriciolata ai Lamponi — $12
A crumble tart with fresh raspberries and ricotta cream. Not fancy. Not trying to be. Just a very good thing to eat when you're full and somehow still want one more bite of something sweet.
How specials work
Specials change every Thursday. They're available until they run out — sometimes that's Tuesday night, sometimes it's the same night they're printed. If you're coming specifically for a special, call us at (512) 555-0389 to confirm it's still available. We also post updates on @nonnaskitchenatx.
Before they run out.
Tue–Thu 5–10PM • Fri–Sat 5–11PM • Sun 5–9PM