Mi Piaci in Addison Introduces New Menu Items (and Its Smokin’ New Chef)

Mi Piaci's Executive Chef Ross Demers.

The arrival of Executive Chef  Ross Demers in the kitchen at Mi Piaci in Addison marks the beginning of an updated era for the 20 year-old bastion of Italian cuisine. Chef Demers graduated from the School of Culinary Arts in L.A., worked with John Tesar at The Mansion on Turtle Creek to open the famed Chef’s Tasting Room, cooked for the NYC James Beard Awards Dinner, and trained with Tim Byers of Stephan Pyles.

The new menu items, introduced last month, reflect the restaurant’s revived energy. In a media dinner last night, Chef Demers unveiled several of his new additions including affettati misti (house-cured meats and crostini), crudo (citrus cooked himachi tuna, scallop, and mackerel), insalata bietola (roasted beets, microgreens, and goat cheese), and two soups: zuppa funghi (mushroom) and zuppa aragosta (Adriatic-style lobster bisque).

jump for more menu items and pictures…

Two new pastas, spaghettini neri (housemade black spaghetti with blue crab and red chilis) and malfatta con cinghiale (hand-torn, housemade flat pasta with wild boar ragu) accompany two new main course dishes: agnello incrostato (coriander encrusted rack of lamb) and pesce branzino (lemon-glazed Chilean sea bass).

A lofty, springy panna cotta (eggless custard) rounds out the dessert menu and is a specialty of the new chef.

Mi Piaci's new menu items (clockwise from top left) malfatta con cinghiale, agnello incrostato, spaghettini neri, and pesce branzino.


  • Topham Beauclerk

    I’m sure the food’s delicious. But these photos show why food stylists have jobs.

  • Twinwillow

    Cheer’s and the best of luck to chef Demers. I sincerely wish him the best and sincerely hope he can bring real Italian food to Mi Piaci.
    I know Mi Piaci has a large following of faithful diners but, I’m not one of them. I’ve never eaten anything at Mi Piaci that resembles anything I’ve eaten in Italy.
    In Dallas, only Nonna revives my epicurian memories of Italy and especially, Tuscany. Although, I have a feeling when I finally can get a reservation to Lucia, I’ll probably get that same wonderful warm Italian dining experience as well.

  • Lee

    Twinwillow, interesting comments as always.

    Question: Does food at an Italian restaurant have to be just like you had it in Italy in order to be good? If you have a terrific meal, that is thoughtful, well conceived and executed, and tastes good, but is not technically authentic Italian (or how you remember Italian food), does that disqualify it from being a wonderful dining experience?

    By the way, I was lucky enough to get into Lucia early, and it was outstanding. I hope you enjoy it.

  • Neutral

    Twin, why is Italian food (in Dallas) always the one to be compared to what you find in Italy? Is the First Chinese BBQ food or Vietnamese food that you enjoy, just as you remember enjoying them in China and Vietnam?

  • Twinwillow

    Lee and Neutral. In answer your questions, first let me ask, have you ever been to Italy? And, have you ever eaten at Mi Piaci AND, Nonna? If yes to both, then you should know all to well why I made those comparisons.

    Lee, a delicious, beautifully cooked and presented dish is always a pleasure. Regardless of it’s ethnic origin. But, if that same dish bears absolutely no resemblance to the dish as served in the country it supposedly originates from, how can the restaurant say it’s authentic?

    As for China and Vietnam are concerned, no I have never been to those countries.
    And, I never compared those particular Asian foods to their home countries other then saying, I’ve always preferred FCBBQ and Bistro B because I love their style of cooking. And most important, those two of my particular favorite Asian restaurants are always filled with Vietnamese and Chinese ex-pats. It seems logical to me that they fill those restaurants because they want to eat the food they were most familiar with from home.

  • Neutral

    Twin, your argument doesn’t make sense. You are an expert on Italian cuisine because you’ve been to Italy, but then , even though you have not been to China or Vietnam, it does not matter, because you enjoy FCBBQ and Bistro B’s style of cooking. Give me a break!!

    Yes, I’ve been to Italy, the Far East, and the Middle East, and yes, I’ve been to Mi Piaci and Nonna. They are both good, but Nonna is definitely overhyped and overrated.

  • Twinwillow

    Well, if we all agreed to everything written on these pages, there would be no pages. It’s comments like yours and mine that bring these blogs to life. Wouldn’t you agree?

  • matt


  • Lee

    Hey Twinwillow. Yes, I have been to Italy and, of course, have enjoyed some great meals there at all levels (including Michelin starred places). I just don’t hold authenticity against a restaurant if they have respectfully interpreted an ethnic dish and served me something thoughtful and delicious. An authentic dish executed poorly (or not to my taste) does not get a pass. I have eaten some very authentic ethnic food that I simply don’t like.

    I would not say that the food I ate recently at Lucia is absolutely just like the food I ate in Italy, but it’s fantastic and I think we are really lucky to have that restaurant in Dallas, especially since it’s so near my neighborhood! I hope that this chef at Mi Piaci can elevate the restaurant to levels that make us all happy.