Brisket
"Ask for it cut from the fatty end, and enjoy it in sandwich form. Hands down, this is the best barbecue in town."
ChefJulian Barsotti
Dallas
My Venues
- Nonna
- 4115 Lomo Alto Dr
- Dallas, TX
Accolades
- Best New Restaurant, Best Italian RestaurantD Magazine
- Best Chefs in Dallas-Fort WorthDallas Morning News
- "Dallas sophistication at its best."The New York Times
- ChefsFeed WinnerOne of the Best Things to Eat in Dallas
Where I Go Out
Thai fried rice w/ farm fresh egg
"This is the best version of fried rice I have ever had. The chewy sushi rice is pan-fried until crisp and tossed with chopped carrots, squash, broccolini, cilantro, mint, garlic, and peas. It’s served with a sunny side up egg you can blend in yourself."
Shrimp loaf
"I have been eating this sandwich for 20 years, and I usually have it once a week. It is different from a New Orleans po’ boy, but the differences are what I like about it. It has a soft, buttered roll, crunchy, tender shrimp, ketchup, and mayonnaise. It eats in perfect proportion."
Philly cheesesteak
"This is as good as the real deal. Everything is authentic, from the Amaroso's roll to the whiz, both from Philly. Perfect proportions of meat, cheese, and bread results in an amazing sandwich. It feels like cement in your stomach afterward, but it’s worth it."
Crispy tacos
"These tacos are crunchy and greasy (in a good way). When you open them up, they are perfectly steamy. Choose your meat and stuff them with cheese, lettuce, and habañero salsa. Delicious!"
Mole de mama cata
"In my opinion, this is better than the classic chicken and mole. It’s elevated by adding mole to perfect duck confit. I'm not really sure if it’s prepared confit-style, but either way, this duck tastes that good."
At My Venues
Pasta
"Nonna is one of my favorite Italian restaurants in town. Get any of their house-made pastas. You won't be disappointed."
Pasta
"If I can’t make it to Nonna Tata in Fort Worth when I need that Italian pasta fix, I head to Nonna at Lomo Alto and Lemmon. The menu varies with the seasons, but I haven’t had a bad pasta yet. They present it like your Italian grandma would—simple, straightforward, with no complications in execution or presentation. It's just great combinations of ingredients that burst with flavor and pasta that's always al dente."
Tortellini
"This dish has great, rustic flavors. The combination of the roasted porchetta, dry orange zest, butter, and sage makes it addictive."
Bomba bread
"Nonna is a little neighborhood place that serves authentic regional Italian. The wood-burning oven is as fancy a centerpiece as it is a vehicle to deliver the most perfect focaccia, all puffy and warm and waiting to be torn apart. Chef-owner Julian Barsotti changes the menu all the time, but, lucky for me, that bomba bread is a constant. It’s hard not to eat it all before I get my pizza, but I seem to manage."
White pizza
"This pizza is just simple and great. I don’t know what he does, and I don’t care. It’s a perfectly balanced bite with the texture and structure of the crust, sweet caramelized onions, briny cherrystone clams, and creamy cheese. Jules is the mack. This is the only world-class pizza in town."
Ravioli of Maine lobster
"This is one of my favorite pasta dishes in Dallas. Julian Barsotti makes all of his pastas in-house, and this one is so delicate, filled with tender chunks of fresh Maine lobster swimming in a light wine sauce. It should not be missed."
