A Clean Slate For Quality Dining
Il Bracco Provides Italian Bites in a Polished Environment.
The Plaza at Preston Center curates chic shops and eateries for its daily visitors and customers. Now, the North Dallas district has a new restaurant, il Bracco, turning heads because of its sleek design and fresh offerings.
Locals may know Western Addition’s COO Matt Gottlieb and CEO Robert Quick from their other dining accomplishments, like Hillstone, R&D Kitchen and Houston’s. Now the pair offers modern dishes in one of Dallas’ premier neighborhoods.
“We felt like this was a prime location to introduce our restaurant group to Dallas,” Gottlieb says. “The Plaza at Preston Center has always been one of the elite dining and shopping areas in the Metroplex, and we were eager to jump at the opportunity when they had an opening.”
Il Bracco elevates classic Italian recipes with prime ingredients all while serving them in a relaxed yet upscale environment. As soon as guests walk past the breezy patio and open the restaurant’s doors, the mood shifts. Gone are the worries of the outside world. The interior and décor provide a clean slate for locals to come in and build their own dining experience.
“We wanted the interior to feel classy yet inviting with a blend of modern and classic design elements,” Gottlieb says. “The use of neutral colors in our wood, brass, terrazzo and leather are meant to keep the attention on the food and drinks. We wanted people to feel like they are walking into our home for a lively dinner party.”
Because all good dinner parties serve drinks, il Bracco boasts an impressive wine and cocktail list full of classic bottles and Italian concoctions. Whether you are drawn to a house specialty like The Bracco, a frozen greyhound with Aperol and fresh-squeezed ruby grapefruit juice, or prefer a glass of Tuscan wine, the menu provides an array of satisfying sips.
“We tasted over 700 wines, and our clientele has responded very well to our goal of an approachable Italian wine list sprinkled with some of our domestic favorites,” Gottlieb says.
While the drinks provide a great introduction to il Bracco’s offerings, the menu comes to life with its starters. The crispy artichokes, served with olive aioli, act as a light yet addicting appetizer while the meatballs, served with Reggiano and house tomato gravy, provide those deep flavors you look for in the dish.
The plethora of pasta allows guests to go bold with their entree or keep things traditional. The Bolognese, mafaldine pasta accented with a house-made beef, lamb and pork ragu and Reggiano, stands up to expectations while the Spicy Gemelli with spicy vodka sauce and basil offers a new take on a classic combination. Each element is served at its peak, including those that are prepared in il Bracco’s kitchen on a daily basis.
“All of our pastas, breads and desserts are made in-house fresh daily, and all of our meat and seafood is butchered in-house every day as well,” Gottlieb says.
For a stand-out dish that will make you come back for more, order the Porchetta, a thick-cut pork roast served with whole grain mustard sauce and an herb salad. The bright herbs and subtle mustard addition cuts through the fatty exterior, which ensures each bite is balanced.
The New York strip steak — broiled USDA prime steak topped with salsa verde and served with heirloom carrots — shines thanks to the details. And the Mediterranean sea bass — pan-roasted and topped with mint gremolata before being served with broccolini — puts an emphasis on its clean, fresh ingredients.
Round out your night with the silky panna cotta served with biscotti crumbles or the chocolate torte topped with the lightest whipped cream you can imagine. Both act as great conclusions to the ultimate modern Italian feast.
