It's open, and it's spectacular.
Reader's digest version. Finest Italian Restaurant in town, and it's not close. Better than any Italian Restaurant I've been to in Houston (been to about all of them) and as fine an Italian place as you'll find in Italy.
Details.....
This is Italian Fine Dining. You want carb loading, go somewhere else, though the pastas here are breathtaking. We had the Creamy Buratta for the appetizer, split the Chilean Sea Bass, the Short Rib Ravioli, and the Amatriciana. The appetizer was just delicious, if you haven't had Buratta, it's kind like a brie, but that's an unjust comparison. Just delicious. The Chilean Sea Bass with the accompanying sauce if you choose to use it was the best I've ever put in my mouth. Both pastas were perfectly prepared with the Short Rib Ravioli having a wonderfully beefy sauce with a hint of mint and basil. The Amatriciana is a pasta dish with a light tomato sauce and crispy cured Italian meat (think bacon, but better). The pasta was perfectly al dente and the combination sauce and cured meat was just perfect. For desert we had the tiramisu and what can best be described as a cross between gelato and a mouse (chocolate) served with raspberries. The Tiramisu was the most perfectly blended coffee and vanilla I've had. The other (can't remember the name and it's not on the menu) was very good, but the Tiramisu stole the show.
The wine list is extensive and if you can't find something you like, you're doing it wrong. In addition to the wide offerings of Italian whites and reds, they had an extensive selection of Napa Valley, Sonoma Valley, Burgundy,, Bordeaux, Champagne, dessert wines, fortified wines, I can't remember it all. They also have a selection from the Sommelier, who likes Spanish Tempranillos, but it's broader than just that.
The ambiance is fine dining, the volume level even when full is soft enough for you to have an intimate dinner with your significant other without having to shout to be heard (yes, that is aimed at 1860 Italia).
The chef is an Italian. He studied at a southern Italian Culinary school in Italy and it shows.
The service takes a team approach, no need to hope to see your waiter, and they are attentive but not overbearing. They'll get better to, as this was their grand opening. While needing improvement to be world class, it's better than anything else in town already.
Bottom line, you want fine Italian Dining, this is the place for you. If you like decent Italian food with a loud party-like atmosphere, then 1860 Italia is for you. If you want good ole Italian food that doesn't have a loud atmosphere, wait for Fritella's to reopen. In order of preference of strictly quality, I'd put Casa Mangiare first, Fritella's second, and 1860 Italia third. This was the best Italian meal I've had in decades. Can't wait to go back. Your mileage may vary.
Reader's digest version. Finest Italian Restaurant in town, and it's not close. Better than any Italian Restaurant I've been to in Houston (been to about all of them) and as fine an Italian place as you'll find in Italy.
Details.....
This is Italian Fine Dining. You want carb loading, go somewhere else, though the pastas here are breathtaking. We had the Creamy Buratta for the appetizer, split the Chilean Sea Bass, the Short Rib Ravioli, and the Amatriciana. The appetizer was just delicious, if you haven't had Buratta, it's kind like a brie, but that's an unjust comparison. Just delicious. The Chilean Sea Bass with the accompanying sauce if you choose to use it was the best I've ever put in my mouth. Both pastas were perfectly prepared with the Short Rib Ravioli having a wonderfully beefy sauce with a hint of mint and basil. The Amatriciana is a pasta dish with a light tomato sauce and crispy cured Italian meat (think bacon, but better). The pasta was perfectly al dente and the combination sauce and cured meat was just perfect. For desert we had the tiramisu and what can best be described as a cross between gelato and a mouse (chocolate) served with raspberries. The Tiramisu was the most perfectly blended coffee and vanilla I've had. The other (can't remember the name and it's not on the menu) was very good, but the Tiramisu stole the show.
The wine list is extensive and if you can't find something you like, you're doing it wrong. In addition to the wide offerings of Italian whites and reds, they had an extensive selection of Napa Valley, Sonoma Valley, Burgundy,, Bordeaux, Champagne, dessert wines, fortified wines, I can't remember it all. They also have a selection from the Sommelier, who likes Spanish Tempranillos, but it's broader than just that.
The ambiance is fine dining, the volume level even when full is soft enough for you to have an intimate dinner with your significant other without having to shout to be heard (yes, that is aimed at 1860 Italia).
The chef is an Italian. He studied at a southern Italian Culinary school in Italy and it shows.
The service takes a team approach, no need to hope to see your waiter, and they are attentive but not overbearing. They'll get better to, as this was their grand opening. While needing improvement to be world class, it's better than anything else in town already.
Bottom line, you want fine Italian Dining, this is the place for you. If you like decent Italian food with a loud party-like atmosphere, then 1860 Italia is for you. If you want good ole Italian food that doesn't have a loud atmosphere, wait for Fritella's to reopen. In order of preference of strictly quality, I'd put Casa Mangiare first, Fritella's second, and 1860 Italia third. This was the best Italian meal I've had in decades. Can't wait to go back. Your mileage may vary.
