This Way In >>

Mangiamo in North Dallas is the secret Italian restaurant you’ve been looking for


<img class=”alignnone size-full wp-image-16425″ src=”http://escapehatchdallas.com/wp-content/uploads/2016/02/mangiamo-copyright-michael-hiller-2.jpg” alt=”mangiamo-copyright-michael-hiller-2″ width=”1500″ height=”1125″/> mangiamo-copyright-michael-hiller-6 mangiamo-copyright-michael-hiller-13 mangiamo-copyright-michael-hiller-3 mangiamo-copyright-michael-hiller-5 mangiamo-copyright-michael-hiller-7 mangiamo-copyright-michael-hiller-8 mangiamo-copyright-michael-hiller-9 mangiamo-copyright-michael-hiller-10 mangiamo-copyright-michael-hiller-11 mangiamo-copyright-michael-hiller-14 mangiamo-copyright-michael-hillerYou will not utter the words new gastronomy or Barolo when you sit down at a table at Mangiamo. No one will offer you a handcrafted cocktail at the bar while you wait for your table because Mangiamo does not serve cocktails, has no bar, and on most nights, Mangiamo has no waiting list.

A friend took me to lunch here recently, insisting Mangiamo was one of the city’s unheralded gems. I’d never heard of it. Now I’m eager to go back.

Passion fuels the cuisine at this no-fluff version of a New Yorker’s Italian restaurant, opened four years ago by Bronx transplant Luigi Nicci.

Nicci (pictured above) surrendered two Frisco pizza restaurants to move closer to Dallas’ central core, where he could concentrate on serving the food he loved from the Bronx using fresh ingredients and his nonna’s recipes.  Mangiamo’s simple, rustic cuisine has as much heart as heat and spice, a red sauce kind of place where you can bring your own bottle of wine, park yourselves at a table for hours and tuck into a family meal at lunch or dinner. Imported pastas, from-scratch sauces, slow-fermented bread doughs – “and only real butter and whole milk cheeses, none of that fake stuff,” says Nicci.

Nicci greets diners like old friends then steers them to his crisp-fried chicken Parm and floppy, foldable pizzas, then maybe a tangle of spaghetti slathered in basil-flecked San Marzanos and a basket of soft, buttery yeast rolls pulled fresh from the oven. For dessert: homemade canoli, of course. “We make them completely from scratch,” Nicci told me, “because that’s the way it should be done.”

Mangiamo deserves to be busier than it is, which means now is your chance to tell your friends, “I know this little place…”

Check out the menu here.

12835 Preston Rd., Ste 220, Dallas; 214-866-0044

Recently Published

julian rodarte at lexy's trinity groves
»

Powerhouse restaurateur Julian Rodarte debuts Lexy’s, the first of five new restaurants he has planned for Trinity Groves

Julian Rodarte is C.E.O. of Trinity Groves Chef and restaurateur ...

»

Here’s the secret Fort Worth location planned for Chicago’s famous Portillo’s

Portillo’s isn’t ready to reveal where they’re ...

»

Tupelo Honey brings its Ashville, North Carolina Southern charms to Las Colinas with stunning new restaurant

Serving generous portions of from-scratch Southern cooking, ...

»

Houston is getting its own version of Dallas’ epic food festival this fall: Chefs for Farmers Houston!

Dallas’ best culinary festival is taking its show on the road ...

»

Chicago’s famous Portillo’s rolls its Beef Bus through DFW to introduce Texans to Portillo’s Chicago-style hot dogs, Italian beef sandwiches

Chicago’s famous Portillo’s is expanding to DFW this ...

»

Tickets are now on sale for the 2022 Dallas Chocolate Festival, which returns in person this September

Dallas Chocolate Festival founder Sander Wolf sends word that his ...

»

“Rib Wings” – A New And Delicious Way To Make BBQ Pork Ribs

If you were ever to apply the word “Lazy” to a barbecue ...

»

Shhhh … Nick Badovinus has secretly opened a new Uptown Dallas restaurant with chef Stan Rodrigues on the team mix

Remember when we told you last October that Nick Badovinus was taking ...

»

Dallas restaurant ranked among the top 50 pizzerias in America by international judging panel

Pizza! An Italy-based organization dedicated to recognizing and ...