An architect husband-and-wife team became restaurateurs to bring the vivid tastes of their home, Emilia-Romagna, to North Texas. Joining them is food scientist and chef Michele Ragazzini, whose family is from the same region and who delivers plates of the most delicate textures and flavors. The lightest lasagna imaginable stars handmade spinach pasta and slow-cooked bolognese for ethereal effect, while the changing risotto selection features such adornments as wild mushrooms and fresh herbs. Eggplant-and-zucchini Parmesan features vibrant vegetables complemented by bright marinara and earthy cheeses. The light, airy space boasts an especially clean, modern design, which makes it a lovely place to linger over expertly made espresso and a selection of Italian wines rarely seen around these parts.
Drinks: Beer & wine