From Our Editors
In Italy, a "sagra" is a festival where a community comes together in celebration of a local ingredient or dish—a tradition that fits Gabriel Pellegrini's enoteca and trattoria in both spirit and practice. Classic, bistro-style Italian cuisine joins local, Texan ingredients to create an entire menu worthy of commemoration. But that isn't to say all the ingredients are local—house-cured meats accent plates of handmade pasta, and imported Mediterranean cheeses join house-made mozzarella atop hand-stretched neapolitan pizzas bubbling gold in a wood-burning stove.
Shaking up Italian Tradition
Pellegrini's dedication to craft and quality carries over into the bar at Sagra. Shelves brim with liqueurs, grappas, and wines imported from Italy, but the bartenders grow their own herbs, make their own bitters, and infuse syrups and spirits in-house for cocktails such as the La Roma, a rye Manhattan infused with orange-flower peel.