Voted by KHOU 11 viewers one of the 11 Best Italian Restaurants in the Houston Area, Pallotta's Italian Grill transforms famished throat streams into flourishing culinary canals with a menu stocked with gourmet gondolas of savory Italian cuisine. Start supper with the zuppa and salad ($7.29), which gives gourmands a choice of Pallotta's minestrone or creamy tomato basil soup, as well as either a cut green dinner salad or Ceasar salad. Reminisce about days when the earth was flat and covered in toppings with a selection of pizzas ($8.29-$10.99) or partake in sandwiches ($8.99) for midday snacking. Seafood swarmed dishes such as shrimp marsala with creamy marsala wine sauce, amber butter, portobello mushrooms, and angel-hair pasta ($19.99), convert the stomach into the famously appetizing Italian Barrier Reef, while lasagna Bolognese ($9.99) and eggplant parmesan ($13.99) represent Italian classics. Filling out the menu are decadent desserts with Weight Watcher–friendly entrees for competing over the highly coveted human appetite.
DoubleDave's Pizzaworks serves up an assortment of hearty, hand-tossed pizzas, Peproni rolls, stromboli, and more. Choose a pie from DoubleDave's selection of specialty pizzas ($19.99 for an 18", $15.99 for a 15", and $12.99 for a 12”)—the buffalo-chicken pizza outfits its surface area in mozzarella, chicken strips, wing sauce, and ranch dressing, while the duplicitous Dave's Fave offers carnivore-coaxing meatball and sausage or veggie-baiting tomato, garlic, and spinach variations on its olive oil, garlic, and oregano sauce base. Do-it-yourselfers are welcome to design their own pies ($10.99 for a 15", plus $1.59 per topping), choosing size, toppings, and the type of crust, and diners wishing to cram their cuisine into claustrophobic confines can opt for a half-dozen Peproni rolls ($7.99), with pepperoni and cheese wrapped into dough. Or escape the boot-shaped grip of the Mediterranean with a Philly cheesesteak stromboli ($10.99 for large, $5.99 for small).
RC’s Pizza satisfies patrons with a palate-pleasing menu of sumptuous New York–style pizza, pasta, subs, and salads. The restaurant's staple, an 18-inch NY Giant pizza ($13.50 plus $1.75 for each topping) treats tongue buds to a taste of the Big Apple without the hassle of licking Times Square. All disk-shaped digestibles are forged from the kitchen's fresh-made pizza dough, such as the pepperoni- and italian-sausage-laden Sluggo pie ($18.75 for 18") or the white pie ($17 for 18"), which substitutes RC's house-made sauce with a blissful blend of ricotta, mozzarella, and soft mood lighting. RC's lasagna ($8.95) and jumbo meat or cheese ravioli ($8.95) hoist the banner for pillowy pastas, and the meaty, 8-inch Italiano sub silences gossiping bellies with genoa salami, provolone cheese, and a side of chips ($7.50). Greens lovers may graze upon a spicy antipasto, greek, caesar, or chef salad ($5.79 for a full order) drizzled with one of RC's four house-made dressings and Mother Nature's happy tears.
Shmos Italian Bistro teams traditional Italian recipes with modern ingredients, which has earned it praise from the Conroe Courier. Ten pizza options grace the menu, including a margherita pie topped with fresh basil ($13.95 for a 12") and the pesto-chicken flatbread (13.95 for a 12"). Meanwhile, tiger shrimp pounce upon skeins of fettuccine alfredo, batting them into diners' growling stomachs ($12.95); pasta salad benefits from a Polynesian makeover with Hawaiian poke sauce and sashimi-style ahi tuna ($10.95). Shmos also serves piadinas, Italian-style folded flatbread sandwiches with crunchy flour bread shells. And after tasting the club piadina filled with turkey, ham, and Applewood bacon ($8.95), tone-deaf taste buds might find themselves serenading incisors with John Fogerty lyrics.
With parents hailing from Sicily and Naples, Anthony Russo enjoyed an Italian upbringing. By age 12, he spent much of his time in the kitchen, learning to prepare Old World recipes with his family and family friends. And from the flurry of Italian phrases and conversation, one quote of his father's stuck with him most: "If you can't make it fresh, don't serve it!" Several decades later, Anthony has hand-tossed his own Italian restaurant franchise and, true to his father's words, employs fresh ingredients in the same family recipes that were passed down to him. Amid exposed brick and walls the warm hue of marinara, skilled chefs craft New York–style brick-oven pizzas with toppings such as spinach, sundried tomatoes, and capers. Servers stand ready to answer questions about the restaurant’s wine lists, letting guests know which wines pair best with the pizzotto sandwich or whether pinot noir can really turn dogs invisible.