So, here’s my thing with Italian restaurants….call me pazzo but when I walk into one I like to see Italians. More than any other heritage, it has been my experience that Italians have a genuine passion for serving and pleasing people and celebrate food and wine as a part of life. This literally seems ingrained in their blood and who am I to argue with DNA??
Sadly, Dallas is starved for great and perhaps even very good Italian restaurants. And if Olive Garden and Pizza Hut are swirling around in your mind right now as valid candidates, go click on another site. But amidst all of the commercialized and overly branded Americanized Italian spots that would have you believe fettucini alfredo and pepperoni pizza are “authentic”, a delicious little spot in Addison named Ferrari’s Italian Villa puts a ray of hope into our pizza pie.
The Secchi family started Ferrari’s in the West End over 20 years ago. Francesco Secchi, the patriarch, brings the fervor and zeal of his Sardinian heritage as well as his lengthy and distinguished culinary pedigree to make certain your experience is nothing short of excellent. Of course behind every good man is an even better woman and that has never been truer. Jane Secchi, herself from Southampton England, compliments the Italian passion of her husband with a proper English approach to the fine dining experience at Ferrari’s. And chances are you will see them both there every day for lunch and every night for dinner. Passion. Dedication. Service with a Smile. Genuineness. Oh yeah, and phenomenal food. Let’s get to that.
These two have 3 sons the oldest of which, Stefano, graduated from the Culinary Institute of America a few of years ago. Although many of the recipes at Ferrari’s are generations old, Stef has tweaked, revitalized and improved many of the menu staples. It is also worth mentioning that Stef's accolades already include a guest chef stint at the Beard House in New York, winner of the Top Rising Chef in Dallas, and numerous cooking demonstrations on Good Morning Dallas. In other words, the kid can flat out cook.
I urge you to come hungry to the Villa. No, not because they serve the gargantuan family style portions like you see at Maggiano’s and Buca di Beppo, but because there are so many quality options on the menu you’re going to want to try many of them. That being said, Rome wasn’t built in a day so save some for next time.
I am a huge fan of open kitchens and Ferrari’s is center stage in the main dining area. The kitchen’s backdrop is a stone wood fire oven that was constructed to emulate the one used by their grandmother (see her photo above the oven) in the old country. This oven is used for many of the dishes, the first of which is a crispy flat bread that’s brushed with olive oil and dusted with Parmesan Reggiano. This addictive little bread pie kicks off your meal. Again, as good as it is, don’t fill up. There’s lots more to come.
A salad is a salad is a salad but the Bosco salad is a lovely little plate of mixed greens, poached pears, port wine vinaigrette, and gorgonzola cheese. The Caesar salad is also far better than your average restaurant offering.
Three appetizers really stand out from the rest. As you come into the restaurant there is an entire table of antipasto. Not your typical glorified deli meat, canned olives, and broccholini - not even close. True Bufala Mozzarella, Prosciutto di Parma, fresh Italian olives, roasted peppers, asparagus, and on and on and on. You might even spy some fresh figs from the Secchi's own backyard tree. You could truly make a meal out of this alone.
You’d have to search pretty hard these days to find a restaurant that doesn’t have calamari on their App list. Hell, TGI Fridays even has it. But they don’t have it like this. Fresh squid is flown in and hand cut into pieces. Then they use a special batter that includes Pelligrino sparkling water that gives the calamari an extra crispy crust while keeping the meat moist and delicate. As good as I’ve had anywhere.
Finally, the carpaccio is simply perfect. Paper thin slices of prime filet topped with toasted pine nuts, shreds of parm-regg and a handful of capers and diced red onions. Squeeze a lemon across the top and it simply doesn’t get any better.
The primi offerings are a smattering of Ferrari’s fresh pastas and grains. Many restaurants overcook risotto into a pile of mush but the consistency here is a perfect al dente and served with wild mushrooms and house made sausage. The gnocchi is to die for. Perfect little pillows coated with an ultra rich gorgonzola cream sauce. It’s a meal in itself so I recommend getting one for the center of the table and go ahead and check your calorie counting at the door. The other must try is Ravioli ala Stefano. I realize it is pretty hard to think about ordering ravioli at a fine dining restaurant but this is just too good to pass up. Just the right amount of three cheeses stuff the pasta and it comes with an extremely flavorful tomato basil sauce that Chef Stef told me was the main reason he got into CIA. Boring on paper, exciting in your mouth. Trust me.
Secondi offers up the main attractions. Ferrari’s has the best veal in town, hands down. If you’re a meat eater, skip right to the stuffed veal chop Ferrari’s style. A ¾ lb chop is crammed full of fontina and prosciutto di parma. Cooked simply on the grill, this dish makes my “last supper” list. Francesco used to work the flambé room on cruise ships back in the day and he’s still got some dishes on the menu that are finished tableside. One of those is the beef medallions in brandy cream sauce. Fork tender with a spike of brandy, this is heavenly. I love lamb and I give a huge thumbs up to the lamb chops. They are off the menu but they are always available. For a special little treat, have them put some of their fresh pesto on top. Finally, if they have veal or lamb osso bucco on the specials list, order it before they run out. These guys literally cook for half a day and the meat just falls off the bone. And they’re one of the few places that will include a tiny fork to scoop out the flavorful marrow from the bone. Also, if you’re a dog person, Fido will be your friend for life if you take him one of these bones.
Let’s talk about fresh fish. Ferrari’s flies it in fresh daily. And before you started seeing Branzino (Mediterranean sea bass) on many other menus in town, Francesco was bringing it in fresh and serving it however you like it. Personally, I don’t like fussy fish so a heavy drizzle of EVOO, fresh herbs, maybe a lemon squeeze and throw it in some tin foil and into the stone oven. It is truly mouth watering.
If you’ve still got room, the chocolate mousse is outstanding. Perfect consistency, a dollop of cream on top with toasted hazelnuts and chocolate shavings finishes off this showstopper. Need something a little lighter? Check out the oranges in Grand Marnier.
As is the case with many great restaurants, the front line service is often a reflection of the ownership. That’s most assuredly the case here. Many are Italian and convey the same genial, welcoming disposition as the Secchis.
The wine list here has also been ramped up a few notches. There are many Sardinian offerings, such as the Cannonau – a Grenache type grape – that I’ve not seen on many other menus here. The majority of these are in the $50 range; however, consistent with the menu improvements, the wine list has grown to include many powerhouses from Brunello, Amarone, and Barollo.
The environment here is upscale but not uncomfortable. Elegant yet welcoming. Plaster walls, beautiful arch ways, and tasteful Italian prints provide a rustic Tuscan feel that immediately makes you feel at home. The family's personality comes out in the cheerful, bright colors sprinkled throughout.
The essence of Italian cooking is to focus on good, honest food with the freshest ingredients in a welcoming environment. On all fronts, Ferrari’s delivers this to their diners and continues to provide a spirit to the local fine dining scene that has seemingly been all but lost.
Ferrari's gives their diners honest food prepared with the freshest ingredients with a spirit that has seemingly been all but lost.