Via Triozzi Reviews

My family and I had a delightful dining experience at Via Triozzi, and the morning after, it’s still a topic of pleasant conversation. The restaurant, situated in a prime location, captivates with its charming ambiance and excels in delivering exceptional Italian cuisine. Our meals embodied ‘upscale comfort’, a term we coined to describe the array of delicious dishes. The appetizers, particularly the Arancini and Ricotta Matata, were a fantastic start. The wine list, while focused more on Italian selections over Napa Cabs, was thoroughly impressive. The entrées truly shone; the lasagna was possibly the best we’ve ever enjoyed, and the Chicken Cacciatore, lovingly prepared according to the owner’s grandmother’s recipe, was remarkable. However, it was the Butternut Squash Ravioli that stood out as the pinnacle of our meal. The service was as impressive as the food, with attentive staff ensuring a wonderful experience. The presence and engagement of Lee, the owner, added a personal touch that made our visit even more memorable. We left Via Triozzi already looking forward to our next visit.”

In anticipation, we visited for a special celebratory occasion, and n one word, I left underwhelmed. To start, great dining requires the front host to have a personality and, more importantly, make every guest feel welcomed. Missed opportunity #1. Second, while checking in first with the host, allowing two other sets of guests with the same reservation time to be seated ahead of us was an interesting approach. Missed opportunity #2. A plus wad that our waitress had a personality, was helpful without being obsessively helpful. However, they weren't around when two of three courses were delivered. It's not a missed opportunity, but it's odd. Finally, the beverage menu is great, and drinks were awesome, but expensive for such a simple cocktail. The food menu is nice, a bit confusing with the headings, just indicate what course you're looking at...! Our 3 courses were all delicious, served beautifully, but unfortunately the main was delivered barely warm and the pasta had started clumping. For a $32 entree, a huge miss, which should have been caught before delivery to the table. It was obvious it had been sitting, waiting to be delivered. Fortunately, I asked for a redone plate, which was delivered.

Easter Sunday was the second visit for us. Via Trozzi was delicious the first time and even better the second. We ordered the same apps and sides as last time because they were superb - Ricotta Montata, Grilled Pane and the Romano Beans .... so flavorful and nice sized portions too. Entrees were the Rigatoni Nduja, small sized pasta shell with drizzle of soft cheese and a little kick of red pepper. The Eggplant Parm was perfect, thin slices of fried eggplant, not oily at all, baked with a thin breadcrumb topping, just the right balance of veg, cheese and breading. (I think her Grandma Angie and my Mom, also an Angie, had the same Eggplant Parm recipe) With a nice Old Fashion and a glass of Chianti, who could ask for more? In fact, we even had enough leftovers for an ample lunch for me the next day. Hats Off to our server Jordan and to chef-owner Leigh Hutchinson for a wonderful Easter meal.

We had a reservation and still were asked to wait 25 Minutes. That is very frustrating. The food was excellent. We loved the ricotta and muscles as starters. The linguini with clams and the swordfish were delicious.

Wow, I am surprised that with all the good press Via Triozzi has received that no one has written a review. Therefore I will try to give a decent overview without being too detailed or boring. First, being located in a very busy section of Greenville Ave traffic is congested and parking is limited so be sure to plan ahead to be on time and to use the valet parking. Second, this is a well designed and appointed venue. No problems here reading a menu in subdued lighting. Third, don't expect a typical pizza and pasta Italian restaurant or an extensive menu. This is all well developed and executed recipes of traditional Italian dishes. Portions are ample. Share tastes of dishes with tablemates to get the full experience. I wish they had a tasting menu. We are not big into veggies, but theirs' were awesome. The Ricotta Montana and the Romano Beans will be on my table next time we visit. The ricotta preparation with the bread was perfect and the char on the beans was spot on. I also loved the pine nuts with the beans. The Bolognese pasta was tasty and very meaty. The Cacio e pepe was plated beautifully, but I think i would ask for Parm rather than the Romano because the Romano was a little to tangy for me. Do order the Pane Bianca bread service, delicious. The waitstaff could not be faulted. Our server, Ania, quickly replaced my wife's flat draft Coke with a cold can and had the bar switch over to cans. Thank you. The barrel aged Manhattan was perfect. Make reservations ASAP because the place is popular.

On paper, the menu looks great. Correct ingredients for carbonara (rarely seen in DFW), nice assortment of primis, great wine list. Some good publicity put this on the list of must-try places. Love the back story of the owner and how she trained in Italy. From a hospitality perspective, the experience could not have been better. It felt like the whole staff wanted to ensure we had a great time and were well cared for. Not in a smothering way, just enough attention to be on top of things. The signature dish is the porterhouse for two, but sadly they were out of those, due to a run on them the prior evening. This was supremely disappointing, given the menu is pretty concise, and we went knowing what we were after. Perhaps bad timing on our part, but this put a big wrinkle in the menu choices. Full credit to whomever assembles the wine list. Very nice, lots of good choices. We had a wonderful brunello for just over $100 that was on point and served at precisely the right temperature. Bravo. I was very keen to try the carbonara, because in nearly any restaurant you go, they will tart it up with non-authentic ingredients (there are exactly five ingredients in carbonara, and bacon, onions, cream, peas are not among them) The portion was generous for sure, but it was unbelievably heavy and felt very overcooked. What should have been a creamy texture felt more clumpy and thick. Disappointing... The substitute for the porterhouse was a strip steak, also prepared in a florentine style with simple salt, herbs, and olive oil. It was cooked superbly, but was quite expensive for the size of cut it was. Overall, I had higher hopes and probably would only go back if they rotated the menu. The unavailability of the porterhouse was a real disappointment, and the signature pasta dish did not live up to Roman standards. Credit for great staff and the wine, but unfortunately whomever is preparing the chef's dishes needs some help to get them right. Last, the overall cost was quite high for two people. This is becoming too common these days, and it feels like anyplace you go post-COVID you're in for $400 for dinner for two (assuming a decent bottle of wine). I did not feel like I got value for money here.

We had a great experience tonight. Our server was excellent, the wine list was balanced, with drinkable options from $40 on up. The salads were great, but the highlight was the pasta. Both pasta dishes were outstanding. We look forward to coming back. Parking is impossible, but valet is available and did a great job. Pricing was very reasonable as well.

Can't get enough of Via Trozzi ...... This was our third visit this year ... each visit was delicious. We pretty much duplicated our menu selections on our first two visits. This time we tried a few different items (they do change some items on a seasonal basis). However, I could not resist the barrel aged Bourbon Old Fashioned for my cocktail nor the Ricotta Montana appetizer or the Insalata Misto. New dishes for us included the Coccoli - fried dough balls with Stracchino and aged prosciutto on the side - Our entrees were both pastas - Gnocchi Trapanese and Ravilio Pere. Both were flavorful and well crafted. My only regret is that I did not save room for one of their desserts. Patrick, our waiter, had a complete knowledge of the menu and was able to answer all our questions as well as serving us with professionalism.