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Fashioned after trattorias in his hometown of Forli, Italy, veteran Dallas restaurateur Alberto Lombardi¬ís trio of casual, family-friendly eateries and menus cuts a wide swath. Many of the nine pastas are made in the open kitchen and can be paired with a variety of fresh sauces. The latter include familiar favorites, like Bolognese and Alfredo, as well as Old World standards, like spicy arrabiata and creamy funghi selvaggi. Several pizzas are available beyond the customizable pies, and the entrees include everything from trout almondine to veal scaloppine. Each location has its own specials. At this one, whippersnappers eat for free on Wednesday nights (with the purchase of an adult entr√©e) and bottles from the lengthy, globe-trotting wine list are offered at half-price on Tuesday nights, again with the purchase of entr√©e.