It’s no secret that Sud Italia Ristorante has one of the best patios in Houston, but this is not their only draw. They also have an ever-changing seasonal menu that keeps things new and always interesting. Executive Chef Sandro Scarafile has been working his magic for almost two years now and we’re always excited to drop by when they release something new. The southern Italian fare highlights seafood and Mediterranean ingredients in a nod to lower coastal regions.
The Fall menu is comprised of three courses with an option to select as little or as much as you want from each. And no, this is not a prixe fixe menu. Each dish is available al a carte so feel free to create your own culinary experience by ordering from the seasonal menu and/or the main menu. But because the seasonal menu was so fantastic, why don’t we take you on a quick tour. Shall we?
If you are an Octopus lover the Polpo Alla Griglia (grilled octopus over a bed of mixed bed of greens served a spicy marinara) will be one of your new favorites! And if you are one of those individuals who have tried to like octopus but just don’t get it, you should give it one more shot. Sud Italia makes sure it is tender with the perfect amount of char. The Tartara di Tonno is another option for this course and is a traditional tartare made with fresh tuna, capers, onions, and olive oil.
Why eat regular traditional spaghetti with a meat sauce or meatballs when you can have this traditional dish swanked out! The dramatic and boldness of the squid-ink infused spaghetti provides a lovely backdrop for the fresh seafood. If the Spaghetti Neri Allo Scoglio is not making your mouth water, the Ravioli all Ossobucco is also an excellent choice. Homemade ravioli stuffed with tender ossobuco is kinda a no-brainer. Either way you go, your palate will thank you!
Decisions, decisions. The final pair makes it difficult to choose. The Padella di Gamberi boasting plump and sweet grilled shrimp served simply with fresh vegetables and the Costata di Maile comprised of a perfectly grilled pork chop placed on a bed of fig chutney? The execution of both dishes was spot on and obvious at first bite. Well, when in doubt just get both.
You have a few more weeks to get into Sud Italia to check out the menu before it changes. Take this as a sign. 😉