From Our Editors
Vinine's may have found itself a comfortable spot in the heart of Texas, but its roots come from farther away—its founders moved here from Pennsylvania almost a decade ago. That may explain why the menu, full of Italian dinner classics, also harbors a few shout-outs to its East Coast roots. Perhaps that's most evident in the chef's pizzas. Beyond classic margherita or pepperoni pizzas, chefs top their pies with Philly steak tossed with green peppers and onions and compose their New Yorker with grated parmesan, olive oil, and basil. But the dishes here go beyond slices with meals as varied as shrimp and crab in a white cream sauce and housemade pastas, which honor Italian culinary traditions without dying anything green, white, and red.