Alba's slakes fiery appetites with a refined selection of hearty wheat pastas, savory meats, and wholesome vegetables. Bring lunching stomachs tableside for the noontime special, featuring baked lasagna ($5.95) and a panoply of noodley delights ($5.95), or swan dive into a pool of meats, backstroke through veggies, and snorkel under a layer of cheese with a large Neapolitan pizza ($9.50). Evening eaters can begin exploring the authentic abyss of the dinner menu with an order of tasty fried shrimp lounging on a bed of lettuce ($9.95). Then anchor incisors in the seafaring treasure of linguini with clams, served with a choice of red or white sauce ($11.95), or keep landlubbing tongues onshore with the chicken Diana, sautéed with mushrooms, artichoke heads, garlic, and sherry, and then drizzled with a light pink sauce over spaghetti ($10.95).
Established in 2008 our restaurant caters to a distinguished clientelle. We have one of the most experienced Italian Chefs in North Texas. Very friendly atmosphere with soft music in the background. Very quiet romantic and yet family type setting. Cozy enough, you will love it here.
In the gently lit restaurant, a waiter in black trousers and white shirt glides between tables toward one of many private booths. When he reaches his destination, he opens his mouth to greet the waiting guests and take their order, but instead of speaking, he bursts into song. The singing waiters’ nightly performances help to fuel the happy chatter that rolls across diners at The Italian Inn as soon as they pass the red-and-white striped pole near the entryway. As a live musician sits down at a piano to join the servers in their songs, wall sconces and tabletop candles flicker. Red, blue, and green light-garlands run across the room, casting playful hues on walls covered in handwritten epigrams, love notes, and messages from cardiologists concerned by hearts full of letters.
Chefs load plates with USDA Choice beef or decorate pastas imported from small Italian towns with sauces made fresh daily or imported olive oil. In the kitchen, the crew crafts soups, dressings, and desserts anew each day, and servers scoot past to grab bottles from a cellar crowded with international red, white, and bubbling vintages.
Taking inspiration from Italy’s geography, the chefs at Roma’s Italian Bistro give “the boot” to hunger while satisfying cravings for Old World cuisine. The restaurant’s robust menu furnishes bellies with everything from meatball subs and thin-crust pizzas to heartier entrees such as lobster ravioli and grilled chicken cordon bleu topped with sliced ham, mozzarella cheese, and sherry wine cream sauce. Diners can also dive face first into Roma’s cheesy pizza pockets in search of pepperoni slices, which were once used as coins by the Roman Empire.