Italian dining options expand with new eatery

Mama mia, it's an Italian feast.

Springfield's selection of Italian food is expanding with the addition of a new restaurant and changes to the city's existing pasta points of interest.

Bambino's

A new Italian restaurant, Bambino's, is set to open in mid-February at the former site of McSalty's Pizza. Brought to Springfield by Andy Faucett, Brian Ash and John and Christi Sweaney, Bambino's hopes to attract families as well college students, the old McSalty's regulars.

Faucett is the son of pasta diva Mary Faucett, who operates Nonna's Italian American Cafe and Nonna's Bakery and Market.

The Sweaneys will run the new restaurant at 1141 E. Delmar, which is the partnerships' third Bambino's location. The other two are in Columbia and Lawrence, Kan.

The restaurant will be "not-so-college-oriented as Harpo's," a place where families will feel comfortable, too, Sweaney said.

The menu will feature pastas, sandwiches, desserts, beer and wine. Sweaney intends to serve food on the patio when the weather permits with live acoustic music to accompany the diners, probably Thursday through Saturday.

The new restaurant will boast a classic sports theme, but not as intense as that of Ebbet's Field, he said. A new HVAC system should increase the comfort of the 64 patrons the restaurant can seat at one time. Sweaney said the old McSalty's customers will notice the internal changes that began in November. Carpet has been removed and the floors acid washed. A tin ceiling is featured in the main dining room.

Sweaney, a mechanical engineer, and his partners are doing most of the physical labor, he said. He expects the improvements to run about $20,000.

Ebbets Field

New owner Lance Reeves intends to add more pasta dishes to Ebbets Field's mostly burger menu.

Using "a couple of family recipes" from his mother's largely Italian community in southeast Kansas, Reeves will offer "Papa Josia's Spaghetti and Meatballs" beginning in June. The "secret recipe" belongs to a family friend, he said.

Until June, Kevin Sparks, head chef, will be running pasta specials, like chicken and ravioli, to find out what the patrons like best.

"We'll keep the burgers," Reeves said, "but will make some changes to the sandwich line-up."

Fazoli's

Fazoli's has expanded its catering business to offer full-service set-ups and office parties.

Jamie Jacobsen, operations manager, said that after testing the market for a few years, Fazoli's now caters from all three locations, 2137 N. Glenstone, 2055 E. Independence and in Joplin.

To help with training, Fazoli's now has a "computer interactive training program for the associates to help develop them through different stages of learning of Fazoli's business," Jacobsen said.

On the food side, by popular demand, the baked pizza spaghetti is back.

Gilardi's Ristorante

At Gilardi's Ristorante, 820 E. Walnut, patrons can sample new wines. Chef Nicola Gilardi has doubled his wine list, so now he has more than 120 variations to offer diners, he said.

New high-dollar offerings like super Tuscans are newly-created wines from Italy. Combining 60 percent sangiovesa grape and 40 percent of a shiraz, or cabernet, makes a "super wine," he said. It used to be against the winemaker's code to combine wines, but not anymore, and the resulting wines are award-winners, Gilardi said.

The new wines will include choices in popular wines, such as shirazes and pinot noir. Wines by the bottle can be ordered ahead and uncorked to breathe and develop full flavor, he said.

Gilardi added that he's particularly pleased to offer Quintarella Amarone and Barolo, "the king of Italian wines, the pride of the Italian people." He has a few wines not on the list, stashed away for the customer astute enough to ask.

Additionally, Gilardi's menu now includes more specials, including veal chops, rack of lamb, calf and mussels in spicy marinara sauce, he said.

The Italian Scallion

New lasagna dishes are in the offing at the Italian Scallion, 603 S. Kimbrough, according to Kelly Merrell, manager. The 14-seat restaurant just celebrated a year in business Jan. 17. Owner Vic Ortega, who despite his name is really Sicilian, plans to add greater selections to the lasagna menu with perhaps a chicken and mushroom pasta or a vegetarian pasta.

Market Place Cafe

The Market Place Cafe, 307 S. National, sports a new chef, John Carlson, formerly with Bijan's. Co-owner Doyle Simpson is excited about Carlson's new entree creations, such as fish with artichokes and spinach wrapped in puff pastry then baked and served with a buttery white wine cream sauce. One main entree is offered nightly, Simpson said.

Metropolitan Grill

D'Maximo, a linguini noodle dish, is a new pasta dish at the Metropolitan Grill, said Fred Coco, owner. Canadian black mussels, scallops, crab, shrimp and clams are tossed with a light oil mixed with basil and garlic to create D'Maximo.

Nonna's Italian American Cafe

Mary Faucett is trying out new entrees at her cafe at 300 South Ave. Her latest features pork chops in a creamy mushroom sauce with snow peas and carrots. And there's good news for gnocchi fans she's considering bringing them back by popular demand. Gnocchi's are dumplings served with sauce.

Olive Garden

More than $500,000 has gone into remodeling The Olive Garden on Glenstone for a more authentic Italian look, according to sales manager Jim Stevens.

"The bar area is like an outdoor cafe. Each room has a different theme." Some have old-looking Italian china decorating walls; some have statuettes.

Family tables are available now, with one "real long table" for the authentic Italian eating style, Stevens said.

Because it's usually ranked as one of the top 15 Olive Gardens in the country, the local eatery was given the more elaborate "Classico" make-over, Steven said.

J. Parrino's Restaurant and Bar

J. Parrino's Restaurant and Bar in the Galleria conducts wine-tastings on Friday nights. Ken Rigby, owner, offers four reds and four whites for wine aficionados to sample.

Ott's Pasta

With two locations in Springfield, Ott's Pasta sticks to its tried and true menu with its house casserole the top seller. The casserole is a lasagna-type dish with ground beef, sour cream and cheese inside, Randy Ott said. "We're pretty consistent here. Every time I change the menu, I get more people wanting that item back than people wanting the new one." He operates the franchise at 1437 E. Cherry St.

Ott's has franchises at 1533 West Battlefield, owned by his brother, Ryan, and in Forsyth and Mountain Grove.

The Pasta House

A frequent-diner program has increased return customers at the Pasta House in the Battlefield Mall.

Jim Heil, owner, said, "We sign up the customers when they come in and have dinner with us." After purchasing $250 in meals, customers received a $25 gift certificate for more dining at the Pasta House. Employees also record birthdays and anniversaries to send out special coupons for special meals, he said, like "a candlelight dinner for two."

A new appetizer, Portobello Fritto, has done well, he said. The large mushroom caps are dredged in seasoned flour then sauted in olive oil.

Some new menu changes begin next month, but now the most requested entrees are the Pasta Con Broccoli and Chicken Flamingo.

Ristorante Teatro

Now open for lunch Monday through Friday, Teatro also is available for lunch groups of 20 or more.

"We make our own pasta. Every dish is made from scratch and made to order. Each dish gets its own pan," said general manager Michael Buescher.

Chef Antonio Garcia has completed extra culinary training to support an expanded menu, Buescher said. It includes several new steaks including rib-eye with mushroom or port wine sauce, and filet with a brandy sauce.

Zio's Italian Kitchen

The winner of local media awards for its pasta dishes, Zio's Italian Kitchen at 1249 E. Kingsley hopes to add a spicy Thai chicken pasta dish this spring, according to Kevin Longley, general manager.