15 August 3-9, 2023 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents Eat Your Heart Out, Stanley Tucci There’s no shortage of modern or red sauce Italian restaurants in Dallas. Here is our updated list of go-to places. BY ANGIE QUEBEDEAUX H old onto your meatballs be- cause we’re once again uncov- ering the sauciest secrets of the city’s best Italian restau- rants. From cheesy love affairs to unforgettable tiramisu flings, these res- taurants are some of our favorites in the city. Each year we assess the scene anew, looking at both new places and longtime stalwarts. Below is a roundup of what we’re most ex- cited about this year. 400 Gradi 2000 Ross Ave. (Downtown) 400 Gradi, a culinary masterpiece from Down Under (Melbourne, Australia), owes its inception to Johnny Di Francesco, AKA “The Pizza Maestro.” In 2014, his Margher- ita Verace pizza won the title of World’s Best Pizza at the Campionato Mondiale della Pizza, making him the first non-Italian to win this prestigious award. While best known for its authentic Neapolitan-style pizzas, 400 Gradi also has an enticing array of antipasti, salads, pastas and desserts. No- tably, their lasagne, composed of layers of fresh pasta sheets, velvety bechamel sauce, fresh mozzarella and savory bolognese ragu with grated parmesan cheese, can’t be beaten. Adelmo’s Ristorante 5450 W. Lovers Lane (Park Cities) Owner Adelmo Banchetti, originally from Florence, Italy, opened Adelmo’s Ristorante in 1989, and since then the Park Cities restau- rant has epitomized refined Italian dining. From-scratch Italian dishes, including pasta, fresh seafood and irresistible desserts along with the cozy atmosphere make it the perfect setting for a romantic date night. The ambi- ance serves as a true testament to Adelmo’s unwavering commitment to delivering ex- ceptional food and wine. Among the favorite dishes are the veal osso buco and gnocchi dish and the signature veal chop, skillfully seasoned and seared along with roasted pota- toes and vegetables, all crowned with either a marsala and mushroom sauce or a creamy brandy Dijon green peppercorn sauce. Avanti Restaurant 2720 McKinney Ave. (Uptown) For more than three decades, Avanti Restau- rant has been an unwavering cornerstone in the Dallas dining scene, with a seamless blend of classic Italian-Mediterranean fare in an alluring Uptown bistro atmosphere complemented by nightly live music. The restaurant offers a variety of pasta dishes, such as three-cheese spinach lasagna, lin- guine pescatore and wild mushroom risotto. Try the crab meat-crusted sea bass or ta- gliatelle Bolognese, crafted traditionally with pork loin, pancetta and tenderloin. Barsotti’s Fine Foods & Liqueurs 4208 Oak Lawn Ave. (Oak Lawn) Barsotti’s, formerly known as Carbone’s, is a neighborhood Italian American restaurant owned by renowned Dallas chef Julian Bar- sotti, whose family lineage and recipes draw from Southern Italy. At Barsotti’s, classic Italian comfort food is served in a convivial family atmosphere. The signature Sunday gravy and meatballs is a quintessential Dal- las meal. Or soak in a rich plate of vodka tor- tellini. A chocolate layer cake topped with a rich ganache tastes like a celebration and shouldn’t be missed. Dea 7709 Inwood Road (Park Cities) Owned and operated by the dynamic duo of Lynae Fearing and Tracy Rathbun, Dea is quickly emerging as a vibrant addition to the city’s Italian dining scene. Drawing inspira- tion from the scenic European coastlines of Naples, Ibiza Positano, Palermo and Valen- cia, Dea embraces the ever-changing sea- sons with an evolving menu. Each dish pays homage to the vibrant flavors and finest in- gredients found along the European coast. Go for the Arrabbiata Casarecce, braised oc- topus in an arrabbiata sauce with bone mar- row-topped, citrus-kissed bread crumbs. If you’re in the mood for an immersive dining experience, secure a seat at the kitchen counter and witness the magic of Dea unfold right before your eyes. Eataly 8687 N. Central Expressway (NorthPark Center) Eataly is an Italian lover’s dream come true. The 46,000-square-foot, three-story space encompasses 10,000 local and Italian prod- ucts, three restaurants and a cooking school. On the main floor, you’ll find La Pizza & La Pasta, which focuses on authentic Neapoli- tan pizza and pasta. You’ll also find Il Pastaio, a pasta and wine bar. Customers can order fresh pasta and watch chefs make it. The third-floor rooftop holds Terra, a res- taurant with a wood-burning grill offering seasonal dishes, pastas, spiedinis (grilled skewers), smoked cocktails and an extensive wine selection. No time for a sit- Hank Vaughn From top, left to right per row down: Maine lobster spaghetti at Monarch; Bucatani alla Carbonara from 400 Gradi; Dea’s beef and pork meatballs; Crispy baby artichokes at Il Bracco; Pappardelle at Quartino; Nonna’s stuffed quail | CITY OF ATE | t Dish Alison McLean Hank Vaughn Kathy Tran Hank Vaughn Courtesy of Il Bracco >> p16
