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Owners Bob and Teresa Wittman are usually on the premises, making sure everything is right at this friendly trattoria. Chef Teresa learned to cook in Mexico City, but her fare is robustly and authentically Italian and surpasses what is found in many far more expensive Houston restaurants. The pizza comes from a wood-burning brick oven, the pastas are freshly made, and just-caught red snapper is usually the fish of the day. The menu offers few surprises (and even fewer disappointments), but the chef's specials, especially the pastas, are often creative.