This location sits in the Greenway/Upper Kirby area, built around a menu that leans on fresh stuffed pasta made in-house daily — cappelletti in tomato cream, meat ravioli in pomodoro, a mushroom ravioli in porcini cream, and a Gulf Coast seafood ravioli finished in lobster cream sauce. Steaks and chops come grilled over oak and pecan wood, from a 14-ounce ribeye to veal and lamb chops, alongside quail wrapped in pancetta and sage.
The specialties section carries the menu's best-known dishes: Chicken "Bryan Texas," a grilled breast topped with goat cheese, sun-dried tomatoes, and basil butter, plus Pollo Rosa Maria stuffed with prosciutto and fontina, and Spiedino di Mare with breaded shrimp and scallops. Wood-fired pizzas, a full antipasti list, and classics like veal scaloppine and eggplant Parmesan round out the offerings.
Regulars keep coming back for the consistency — steady food quality and attentive service are recurring themes among guests, along with a welcoming, unhurried dining room that draws repeat visits.
The specialties section carries the menu's best-known dishes: Chicken "Bryan Texas," a grilled breast topped with goat cheese, sun-dried tomatoes, and basil butter, plus Pollo Rosa Maria stuffed with prosciutto and fontina, and Spiedino di Mare with breaded shrimp and scallops. Wood-fired pizzas, a full antipasti list, and classics like veal scaloppine and eggplant Parmesan round out the offerings.
Regulars keep coming back for the consistency — steady food quality and attentive service are recurring themes among guests, along with a welcoming, unhurried dining room that draws repeat visits.