The Sicilian Butcher — Restaurant in Dallas

An Unforgettable Inaugural Visit: A Symphony of Sicilian Craft

From the moment one enters The Sicilian Butcher, a new and ambitious addition to the dining landscape, there is a palpable sense of purpose. My inaugural visit was an exercise in culinary delight, guided by impeccable service and dishes that speak of both tradition and innovation.

​The experience was expertly curated from the start by my server, Angie. For a first-time guest, her profound knowledge of the menu was an invaluable asset. Her guidance in navigating the tempting offerings—particularly in choosing between several standout appetizers—was astute and deeply appreciated. The warm, personal touch of a visit from the Director of Operations himself, who spoke with genuine passion about the restaurant's recent opening, further underscored the establishment's commitment to excellence and hospitality. It is this level of care that elevates a meal from great to truly memorable.

​The meal commenced with the Eggplant & ‘Nduja Croquettes. This was a masterful study in texture and flavor. A perfectly crisp, herb-flecked breadcrumb exterior gave way to a molten, creamy core where smoky eggplant and potato were brilliantly enlivened by the spicy, porky depth of the ‘nduja. The final dusting of "parmesan snow" was not mere garnish, but a delicate, savory flourish that completed each bite.

​The main event, the Fazzoletti, arrived with an air of confidence and rightly so. Described as "the ultimate stuffed pasta," it exceeded this bold claim. The pasta itself was a tender vessel, perfectly cooked, encasing a harmonious blend of luscious ricotta and mozzarella. It rested in a three-meat ragu of profound complexity, a testament to patient simmering and quality ingredients. The final layer, a parmigiano cream, added a luxurious, velvety richness that bound the entire dish together into a sublime and comforting whole. It is a dish one will remember long after the meal has ended.

​To conclude, a simple scoop of Mango Gelato. It was pure, vibrant, and intensely flavored—the very essence of ripe mango captured in a flawlessly smooth texture. It served as the perfect, refreshing coda to a rich and satisfying meal.

​The Sicilian Butcher is operating at a level far beyond its nascent tenure. It is a place of genuine warmth, technical precision, and, most importantly, food that is deeply delicious and satisfying. An unequivocal five-star experience that I shall be...

I have been waiting patiently for this place to open and when I saw it finally was I had to try it out. I sat in the bar, which has a mini menu for “Happy Hour Every Day.” Love that because the tapas choices were great.

Started off with the caprese bruschetta, which was a fresh and massive two pieces of bruschetta topped with just utter deliciousness.

Then ordered the “make your own” style of pasta. Carbonara with gnocchi and the steak meatballs. This is a great option, especially if you are picky about what you eat with your pasta. They have a variety of different ones and a variety of different sauces and a variety of different meat to put with it, including a chicken Parmesan style of meatball.

The carbonara was a little thin for my liking and had a little bit too much pepper for my personal preference but overall was really yummy. The gnocchi was literal, perfect little pillows of heaven. I would fall asleep on a pillow of this gnocchi. And let me tell you about the steak meatballs. Perfectly seasoned perfectly cooked, they melted in your mouth they just added to the dish to a massive extent. It came with three giant meatballs not just a whole bunch of little ones super hot when it all came out and very well worth it.

The service was fabulous. Alyssa (sp?) in the bar was amazing and kept checking on me as well as multiple other people who I assume were managers. None of them were overbearing and allowed me to eat in peace when I needed to, and just checked briefly on me.

10/10...

First of all… Adil (Al) is the dude. Knowledgable, kind, attentive, and super personable. Food… think of what’s nostalgic from your childhood and make it “fancy”. I’m talkin Nona’s bread… it will teleport you back to sitting inside a dark Pizza Hut with a personal pan pizza… THAT CRUST. The bread just oozes that garlic parm and butter nostalgia. It made my heart warm. The fritto misto was perfectly seasoned. I like when my seafood still tastes of the sea… and that fried fennel is something more folks need to do, that stuff slaps. I got the carbonara with pappardelle (will do spaghetti next time, taste was exemplary… perfect bite to the pasta, but carbonara just requires something thinner and that was on me) and had it with Tony’s meatballs. Those meatballs are something special… Spaghetti-Os meatballs… but again, make it friggin fancy. It delivered. The meatballs were perfectly cooked, cut with a fork, seasoned so so well. The guanciale was melt in your mouth..,. With the perfect yolk and that great little snow cap of parm… Geez yall, go here. My husband got the lasagna and just felt so happy and warm eating it. The pasta was delicate and the sauce was perfectly balanced. Dessert…. The tiramisu was close to tears in my eyes and the lobster tail was like a warm hug. We grabbed a couple cocktails as well and if you like guava get the Signore Hugo… it’s dangerously fresh and light. The Siciliano was a great balance as well and my husband...