Hand-shaped daily
Every orecchiette, every tortello, every strand of tagliatelle is shaped by hand before the sun is high. We don't own a pasta extruder and we don't intend to.
Est. on the Gulf · Texas City, TX
A slower Italian table on the Gulf.
01 — Our Table
A family kitchen, three generations deep.
We came to Texas City from Bari in 1987 with two suitcases, a wooden rolling pin, and a recipe for orecchiette that Nonna Vittoria refused to write down. Three generations later, the pin still lives in our kitchen, and the orecchiette still gets shaped by hand every morning before service.
The dining room is small on purpose. Forty-two seats, candlelight, a single chalkboard for the daily catch, and a wine list that leans hard into Tuscany. We cook the way we eat at home — slowly, with the windows open, and with the assumption that nobody is in a hurry.
— The Marchetti family
Hand-rolled daily · 6am
03 — Craft
What we do that nobody else does.
Oak-fired only
Our bistecca and whole branzino cook over Texas post oak, the way Nonna's neighbour in Tuscany cooked over chestnut. The smoke is the seasoning.
A Tuscan cellar
Forty-two labels, thirty-six from Tuscany. We import direct from small growers who farm three hectares or fewer. Ask — we'll pour something that isn't on the list.
04 — The Room
Forty-two seats, candlelight, no rush.
05 — Reserve