Nonna Tata in Fort Worth is the kind of Italian spot that makes you want to order everything. The kitchen smells like garlic sizzling in olive oil, tomatoes breaking down into thick, sweet sauces, fresh herbs torn by hand, and bread that’s just come out of the oven, crust crackling and interior soft enough to soak up sauce like it’s meant to.
The starters are impossible to resist. The pumpkin and goat cheese croquette is crisp outside, creamy inside, with just enough sweetness from the pumpkin and tang from the goat cheese. The cilantro yogurt drizzle adds a bright, herbal lift. The wild mushroom arancini are earthy and rich, flecked with fried sage and cheese that melts luxuriously with every bite. Then there’s the grilled brioche with ricotta, maple, pecans, and fresh thyme—soft, sweet, nutty, and lightly smoky from the grill, the kind of dish that makes you pause mid-bite.
Small plates keep the creativity coming. Brie and cranberry profiteroles are buttery, tangy, and rich, while crab cakes with dill remoulade arrive golden and fragrant, each bite bursting with sweet, briny crab, and a hint of fresh herbs. For something vegetable-forward, the roasted cauliflower with pine nuts and breadcrumbs is crisp, nutty, and lightly charred, with a gentle crunch that contrasts the soft interior.
Pastas are generous and comforting. The fettuccine with wild mushrooms and truffle cream is silky and earthy, the cream coating each strand perfectly, while spaghetti with slow-cooked ragù clings with bold, meaty sauce, rich from hours of simmering. Gnocchi with brown butter and sage is pillowy soft, melting in your mouth with a fragrant, nutty finish, and even simpler dishes, like linguine with cherry tomatoes, garlic, and chili, are elevated by the brightness of fresh ingredients.
Mains follow the same philosophy: the osso buco falls off the bone, braised in a tomato and wine sauce that’s deep and comforting, while the chicken alla parmigiana is golden, crisp, and topped with melty cheese and a vibrant marinara. Seafood dishes—like pan-seared scallops over creamy polenta or shrimp scampi with garlic and white wine—arrive fragrant, perfectly cooked, and balanced so nothing overpowers the other.
Desserts continue the parade of flavor. Tiramisu is creamy and coffee-forward without being heavy, while panna cotta with berry coulis is delicate, wobbly, and sweet-tart. Nut-filled tarts, chocolate mousse, and even simple gelato are presented with care, each bite finishing the meal on a note that makes you want one more.
Every dish Nonna Tata is generous, bold, and full of personality. It’s about Italian food; meals that make you feel cared for, full of flavor, and utterly satisfied. Every bite tells a story, and the variety on the menu makes you want to come back to taste it all.
