Via Triozzi sits on Greenville Avenue in Lower Greenville, with an indoor dining room and an outdoor Terrazza. The restaurant takes its name from a street in Scandicci, a town outside Florence where chef-owner Leigh Hutchinson lived and fell for Italian food and culture. That experience shapes the menu, alongside memories of Sunday dinners at her grandmother Nani Angie's table growing up Sicilian-American.
The kitchen turns out handmade pastas, fresh-pulled mozzarella, and antipasti and salads that shift with the seasons. The bistecca alla fiorentina is built on Texas-raised Rosewood Ranches Gold beef, and the all-Italian wine list leans on small producers working with minimal intervention.
Via Triozzi has built a following for its warm, convivial dining room and a cocktail and wine program that draws as much attention as the food, though service has been known to vary. The restaurant appears on Eater's Essential 38 for Dallas and scored 8.5 from The Infatuation.
The kitchen turns out handmade pastas, fresh-pulled mozzarella, and antipasti and salads that shift with the seasons. The bistecca alla fiorentina is built on Texas-raised Rosewood Ranches Gold beef, and the all-Italian wine list leans on small producers working with minimal intervention.
Via Triozzi has built a following for its warm, convivial dining room and a cocktail and wine program that draws as much attention as the food, though service has been known to vary. The restaurant appears on Eater's Essential 38 for Dallas and scored 8.5 from The Infatuation.