One bite into the delicate, nuanced salad of compressed melon and prosciutto and we knew chef Alex Drury had the chops to satisfy diners eager for elevated Italian food. New in South Main Village, the two-story space feels intimate, with its dark woods, plush fabrics, and chandeliers; the setting feels right for digging into the burly but pretty tomahawk pork chop milanesa, its burnished crust topped with arugula, red onion, and San Marzano tomato, plus a charred lemon to brighten the works. Lighter palate pleasers included house-made focaccia served with honey, flaky salt, and truffle-laced ricotta, as well as grilled broccolini dusted with Calabrian chiles. Imaginative cocktails and a smart, mostly Italian wine list proved worthy of the food.
City: Fort Worth