This charming spot continues to amaze with brilliant takes on Italian cuisine. Chef David Uygur updates the seasonal menu weekly, elevating traditional regional dishes with sublime flourishes. The staff’s wine recommendations are impressive too. Our meal started with a crostone (grilled house-made bread) bearing a magical meld of toppings: a luxurious smear of lardo, juicy Texas peaches, peppery arugula, and preserved spring onions. Excellent handmade pastas followed. A delicious tagliatelle in pork ragù with crunchy bread crumbs and smoky-sour Urfa pepper could have stood as a main dish, but we indulged in a Texas wagyu steak entrée too. Brightened with salsa verde, the beef played well with dainty Texas purple hull peas, diced kohlrabi, and creamy soubise. A silky vanilla panna cotta crowned with roasted cherries and pistachio brittle extended the meal’s stellar streak. Book well in advance for a table in the tiny, laid-back dining room.
Drinks: Beer & wine