Julian Barsotti


  • Best New Restaurant, Best Italian Restaurant
    D Magazine
  • Best Chefs in Dallas-Fort Worth
    Dallas Morning News
  • "Dallas sophistication at its best."
    The New York Times
  • ChefsFeed Winner
    One of the Best Things to Eat in Dallas

Where I Go Out

At My Venues

$$$, Happy Hour, Full Bar, Italian,
"Nonna is one of my favorite Italian restaurants in town. Get any of their house-made pastas. You won't be disappointed."
$$$, Happy Hour, Full Bar, Italian,
"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."
White pizza
$$$, Happy Hour, Full Bar, Italian,
"This pizza is just simple and great. I don’t know what he does, and I don’t care. It’s a perfectly balanced bite with the texture and structure of the crust, sweet caramelized onions, briny cherrystone clams, and creamy cheese. Jules is the mack. This is the only world-class pizza in town."
$$$, Happy Hour, Full Bar, Italian,
"This dish has great, rustic flavors. The combination of the roasted porchetta, dry orange zest, butter, and sage makes it addictive."
Ravioli of Maine lobster
$$$, Happy Hour, Full Bar, Italian,
"This is one of my favorite pasta dishes in Dallas. Julian Barsotti makes all of his pastas in-house, and this one is so delicate, filled with tender chunks of fresh Maine lobster swimming in a light wine sauce. It should not be missed."
Bomba bread
$$$, Happy Hour, Full Bar, Italian,
"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."