For those in search of the next big thing…all eyes have been on the opening of Chef Marcus Paslay’s new restaurant, Piattello Italian Kitchen. And, I am happy to report that it is as good as we had hoped it would be.
While the restaurant’s grand opening is set for January 14 in Fort Worth’s new Waterside development, Piattello Coffee Bar, is already up and running from 7 a.m. to 2 p.m. daily, serving handcrafted coffee drinks featuring exclusively AVOCA Coffee Roasters products as well as loose leaf teas.
Nearly everything on the menu is made in-house, due to Paslay’s scratch-made philosophy. The Lemon Ricotta Muffins have been a favorite so far. You will also find other pastries, grab and go options and yogurt parfaits.
Chef Paslay has assembled something of a culinary dream team (my words, not his).
Executive Chef Scott Lewis has done an impressive Italian tour of duty leading up to Piattello. He began at Nonna, served as Sous Chef at Carbone’s, and was most recently Head Chef at Sprezza (all in Dallas). A Fort Worth resident, Lewis says he is happy to be both living and working in town after braving the commute to and from Dallas for years.
Jen Williams, who has graced the kitchens of both Magnolia Cheese and Sera Dining, most recently worked at Lucia, in Dallas. Williams says she is also glad to be back home serving as Sous Chef. And finally, after helping to launch Bird Café, Chef Bria Downey returned to the Meddlesome Moth last year, (also in Dallas). She was also recently tapped to serve as Sous Chef at the new Piatello. Having three chefs with such notable credentials and tested talents is a real coup.
The pasta is really good, fresh and al dente. The classic Cacio e Pepe is simple and delicious featuring elegant Casarecce pasta, finished with butter, freshly grated pecorino and a heavy coating of ground peppercorn. The house-made Spaghetti is topped with a bright marinara made from imported San Marzano Tomatoes and fresh basil. Olives are marinated in house, and a combination of mushrooms including Shitake, Hen of the Woods and Miatake are addictive in their fresh lemon marinade.
Piattello is curing its own prosciutto which will be served on their antipasti plates very soon. Sausage is also made in house. Mozzarella and Ricotta are made on site as well. Two kinds of crispy fried Gnudi were sampled, one plain and another with butternut squash in the mixture. Both were creamy and flavorful served in brown butter along with flash fried sage.
Thin artisan pizzas fresh from the wood fired pizza oven are topped with interesting ingredients like a Spicy Salami with the perfect amount of pink sauce, or my favorite − a Leek and Mushroom pizza with a delicate ricotta cream base. The menu is currently under construction, and you should expect seasonal updates, but from what we have seen so far, Piatello will be a big draw for Waterside. Luckily the parking garage, conveniently located just behind the restaurant, is ready for a crowd.
5924 Convair Dr #412
Fort Worth 76109