Construction of former Arcodoro/Pomodoro chef Francesco Farris’ new restaurant, Zio Cecio Cucina Italiano, is going full tilt boogie. Earlier in the year, Farris announced he would be taking over the little house on Lovers left vacant after Patry’s closed, but this morning I found the sign and the construction crew working furiously at the former Café Italia space down the street. The place has been stripped back to the studs and the tradesmen were laying glass tile on the bar.
I caught up with a frenzied Farris who is leaving for Bologna where he will compete in the Sfoglino d’oro (Golden Doughmaker). “I am going to Bologna and will open as soon as I come back,” Farris said by phone. “You’re gonna love this place. Very nice inside. Nice price range. Good food.” The menu will be Italian with a Sardinian twist and will include pastas, risottos, seasonal items and organic meats. Target date for opening is October 5. His general manager will be Dallas Italian restaurant veteran, Alessio (Alessio’s il Ristorante) Franceschetti.
UPPITY DATE: More details below.
Francesco Farris Opens Zio Cecio Cucina Italiana October 2011
DALLAS, TEXAS (September 23, 2011) – Italian restaurateur Francesco Farris will open his newest venture, Zio Cecio Cucina Italiana, a casual and home-style Italian restaurant at 4615 West Lovers Lane this October. The award-winning Sardinian chef plans to bring real Italian food to Dallas in a comfortable and family-friendly setting. Zio Cecio Cucina Italiana, inspired by Francesco’s nick name “Cecio” and zio meaning “uncle,” will be open Monday through Sunday from 5 to 10 pm and for brunch Saturday and Sunday from 11 am to 3 pm.
Zio Cecio’s menu, carefully crafted by Francesco Farris, will feature an array of Italian specialties that represent the palate of his Sardinian roots including a selection of appetizers, pastas, risottos, seasonal vegetables and wood-fired pizzas.
“This new restaurant will be as though I’m inviting you into my home kitchen,” says Farris. “It will be a relaxed, casual atmosphere and accommodating the customer will be my main focus.”
Among the many flavorful Italian dishes, patrons can find the following on the menu: La Bolognese Con Fettuccine– beef and pork ragu in a San Marzano sauce, Neri Alle Vongol- squid ink infused spaghetti with fresh clams, Quadratini Alla Mentuccia– ravioli filled with potatoes, fresh cheese, mint and a light rosy tomato sauce and Ossobuco Al Barolo- braised veal shank in Barolo wine reduction. To accommodate Zio Cecio’s guests, Farris will plan select wine dinners and specials depending on customer’s wishes.
With an open kitchen concept, patrons of Zio Cecio will be able to view the masterful hands of Farris as he prepares their favorite Italian dishes. The dining room, seating 75, features worldly accents and includes travertine tables and matching bar top, cedar wood beams and a walk-in wine cellar with frameless glass. Black and white canvas photographs adorn the Venetian plastered walls of the dining room along with glass tile and two mirrors stretching from floor to ceiling. Guests can also choose from among the additional 35 seats on the gracious patio.
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