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Where Did We Go?

Amalfi Ristorante Italiano & Bar
6100 Westheimer Rd #140, Houston, TX 77057

What’s the Skinny?

No worries if you don’t get the opportunity to travel to the Amalfi Coast anytime soon because Executive Chef Giancarlo Ferrara is bringing the true taste of Italy right within reach. With a focus on Mediterranean cuisine that highlights the use of fresh ingredients (versus overly complex cooking methods), Amalfi Ristorante Italiano & Bar feels just like you’ve landed in a small town indicative of the one where Chef Ferrara grew up; Salerno, Italy. Fresh artisan cheeses, fish, and wines are also imported from his home town and neighboring areas and are seen throughout the menu and in their impressive wine selection.
Amalfi Ristorante Italiano & Bar is located in the same shopping center as the Palm Restaurant, but don’t let the fact that they are not located in a standalone restaurant add any doubt that you will receive an authentic experience. Its open concept provides quite the ambiance while you are intrigued by flavors floating from the wood fire pizza oven that is located in the heart of the main dining room. Soothing lights, calming tunes, and light hues of yellow and blue help to further transport you to a place much different than Houston – and no passport is required.

What Did We Love?

Lisa Ferrara, the other half of this power team, runs the front of the house with an effortless grace and precision that makes each guest feel welcome. Add the fact that chef Ferrara handles each plate before it leaves his kitchen, we felt as if we were guests dining in their home. With more than half the menu dedicated to seafood we decided to have a little bit of everything to have a well-rounded experience (that’s our story and nothing can make us change it). We must admit the Branzino is EVERYTHING, but we promised ourselves that would not talk about it since it’s one of our favorite seafood dishes. So this is us not talking about it and moving on to a few of our favorites…

Polipo Arrostito Con Scarola Arola Ai Capperi (Mediterranean octopus roasted with rosemary, garlic and fine herbs served over sautéed escarole and capers, finished with a grilled bell pepper and pepperoncino sauce) – Let’s hear it for this dish! The octopus was fresh, tender, and prepared perfectly. It’s as if Chef Giancarlo Ferrara performed culinary surgery on a classic Italian dish and made it cool again.

Paccheri AL Ragu Di Maiale (Paccheri pasta served with a ragù of braised Berkshire pork ribs) – This was dramatic and bold, with the ideal amount of each ingredient to let you know that chef knows his way around a pasta dish. The Berkshire pork added just the right amount of je ne sais quoi.

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