In a kitchen led by chef Louis Ciola III, a Culinary Institute of America grad who worked in some of Austin’s finest restaurants, including Barley Swine, Hestia, Salt & Time, and the Commodore Perry Estate, the team cooks from a menu of Italian-American favorites from his family recipes. Expect dishes like chicken piccata, pork chop Milanese and peppers, and snapper livornese, along with freshly made pasta dishes such as butternut squash tortelli, cavatelli and sausage, and agnolotti Bolognese. Co-owner Tony Ciola curated the wine list, which is predominantly Italian. Inside is a throwback to Little Italy circa the 1950s, with a cream and brown checked tile floor, wood-paneled walls, and groovy green circular booths. The U-shaped bar is made of brightly polished wood and brass — a mid-century fever dream. Find patio seating outside with bistro-style tables and chairs. Takeout orders can be placed online.
– Courtney E. Smith, editor for Eater’s Texas Region