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Il Bracco, a sleek Italian restaurant that originated in Dallas, is bringing its freshly made pasta to Houston’s Post Oak area.
Occupying the space that previously housed California Pizza Kitchen at 1705-A Post Oak Boulevard, the 6,000-square-foot restaurant will open on Monday, August 15, and staying true to its Italian repertoire will serve up an assortment of homemade pasta, steaks butchered in-house, fileted whole-roasted fish, delicate desserts, and a selection of Italian wines.
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Highlights on the menu include appetizers like the crispy baby artichokes in olive oil, fresh focaccia served with whipped garlic ricotta, and pasta, including heaps of gemelli topped with spicy vodka sauce and a bolognese made with a six-hour slow-cooked ragu. Guests will also be able to score entrees like a classic chicken piccata; whole-roasted Mediterranean sea bass with mint gremolata; and an Italian spin on a fried chicken sandwich, topped with sundried tomato, provolone, arugula, and fennel. An assortment of wines from regions in Italy, including Tuscany, Veneto, and Piedmont, will be featured, as well as cocktails, like the frozen Bracco, made with New Amsterdam, Aperol, and freshly squeezed grapefruit, and the vodka-based Asti 86, made with lemon and Moscato to complement the meals.
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Designed by architect Michael Hsu, whose projects include South Congress Hotel and Restaurants, Hotel Ella, and the now-closed Sway in the Austin area, Il Bracco can seat up to 60 people at its indoor dining area, bar, and swanky cocktail lounge, and 35 people outdoors on its patio.
This is the second and largest location for the restaurant. Restauranteur Robert Quick, CEO of the restaurant group behind Il Bracco, first opened the restaurant in 2019 with partner Matt Gottlieb. Both formerly worked for years with Hillstone Restaurant Group, which operates chain restaurants like Houston’s, Hillstone, and R+D Kitchen, which has a location in Dallas.
View Il Bracco’s Houston menu below.
The restaurant will be open for lunch and dinner from 11 a.m. to 10 p.m. Sunday through Thursday, and from 11 a.m. to 11 p.m. Friday and Saturday.
