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The menu is borne of inspiration: clean, fresh and inviting. Villa-O stands as Dallas's original organic pastaria, where seasonal flavors, free-range meats and jet-fresh seafood transform Italian classics into new favorites.
Pasta is handmade daily from imported semolina flour and water carefully purified in-house. Choose from a variety of rich sauces, from Wagyu beef Bolognese to puttanesca, vodka tomato and many more. If you feel a bit more social, share a wood-fired pizza, an order of crispy calamari or our signature Portobello mushroom fries.
Of course, Villa-O serves up a sweet array of desserts including seasonal fruits, cheeses and a decidedly wicked almond biscotti cheesecake with Chantilly cream. Isn't life so much better when it's served dolci?
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Robert Colombo’s Knox-Henderson spot doesn’t get much buzz these days, but the cooking is simple, understated, honest and very good. The menu focuses on house-made mix-and-match pasta combos, but the real stars are main courses — lovely grilled branzino (gently priced at $28), or a thick, beautifully seared veal chop (not a bad deal either, at $30). There are good Italian wines to be found under $50, and on Wednesday nights, all the bottles are half-price. (Full review)
The latest effort from restaurateur Robert Colombo makes the list for its pasta program, which is a reflection of the culinary times through the lens of Italian-American cooking. Seven shapes of long and short pastas, from spaghetti and bucatini to rigatoni and fusili, are made fresh daily using organic ingredients. They are paired with sauces (including a rich Bolognese and a lush vodka-tomato-cream number) and cooked in woks to intensify the flavors. (Full review)
When it comes to pasta, are you still scarred by the brief but persistently destructive terror of the low-carb craze? Do you sometimes want nothing more than to scarf a big bowl of saucy noodles, only to hear an unsolicited voice in your head strongly suggest scrambled eggs with cheese and sausage instead? (Full review)