Dallas-based Maggiano's Little Italy drops new menu from Michelin chef

Maggiano's Little Italy antipasto board.

Maggiano's

A Dallas-based Italian restaurant chain is stepping up its game: Maggiano’s Little Italy, the upscale Italian concept that's part of Brinker International, has brought in a Michelin-star chef to elevate the dining experience, with innovative dishes and concepts.

According to a release, chef Anthony Amoroso has been named vice president of innovation and growth, and will lead the chain in a new, more exciting culinary direction.

Amoroso has worked for restaurants such as SeaBlue at The Borgata in Atlantic City, New Jersey, Aria Resort & Casino, and Corporate Executive Chef at MGM Resorts. He earned the Michelin star while working at the Bellagio Resort & Casino in Las Vegas, and was also a winner on Iron Chef America in 2009.

In his new role, he'll create and execute dishes that celebrate traditional Italian flavors while incorporating modern culinary techniques.

The new hire is part of an initiative by Maggiano's president Dominique Bertolone, who joined the company in December 2023. Bertolone, who also worked at the Bellagio, says in a statement that bringing Amoroso to the team is a first for the company, and promises to be a game-changer.

Maggiano's chef Anthony AmorosoMaggiano's

“Welcoming Michelin-starred Chef Anthony Amoroso as our Vice President of Innovation and Growth, along with our exciting new menu additions, represents a pivotal moment in our journey," Bertolone says. "Chef Amoroso’s Michelin distinction is more than just an accolade – it embodies his extraordinary creativity, meticulous precision, and unwavering passion for culinary excellence."

New menu items include appetizers, entrées, and desserts, some with interactive tableside presentations:

Antipasto Board with meats, cheeses, crisp toasts, and other house-made accompaniments
Chef’s Signature Caesar, with Romaine lettuce hearts, Caesar dressing, croutons, and topped with Parmesan cheese grated tableside
Mozzarella alla Caprese, with mozzarella, tomato, and basil drizzled with balsamic glaze
"Riserva” veal parmesan: a 14-ounce bone-in veal chop, breaded and topped with marinara and mozzarella, cut tableside
Chicken saltimbocca, chicken breast cutlets wrapped in prosciutto and sage in a lemon butter sauce, with spaghetti aglio e olio (spaghetti with olive oil)
Dessert trio: cheesecake, tiramisu, and Vera’s lemon cookies

Maggiano’s has also instituted a Master Sommelier Selection of six wines by the glass, chosen by master sommelier Jason Smith, one of 168 certified professionals in the Americas, featuring wines not commonly available by the glass.

Amoroso says he looks forward to leading the restaurant on a new path.

“I am honored to be joining the Maggiano’s team to help shape this next era of the brand, building upon its rich heritage and commitment to delivering exceptional dining experiences,” says Amoroso in a statement. “Maggiano’s has long been synonymous with classic Italian-American dining, offering cocktails, wine, dishes and experiences that foster unforgettable memories for our guests. I’m excited to partner with the team, push the envelope and ultimately, set a new standard.”

Maggiano's was originally founded in Chicago in 1991, then was acquired by Brinker International, owner of Chili's Grill and Bar, in 1995. There are two locations in Dallas — NorthPark Center in Dallas, Shops at Willow Bend in Plano — and 50 locations across the U.S.

chefs

Italian Restaurant News

Italian restaurant The Saint makes debut in Dallas Design District

Samantha Marie Photography

The Saint

A swanky restaurant is relocating from one hip Dallas neighborhood to another: The Saint, the Italian steakhouse from Hooper Hospitality Concepts which originally opened near Deep Ellum in 2023, is moving to a new address in the Dallas Design District.

The restaurant will open at 1000 N. Riverfront Blvd., and it's happening soon: According to a release, it'll open on Saturday, January 3.

It's going into same building that will be home to Night Rooster, The Saint's sibling Asian concept which will open sometime in 2026.

Hooper Hospitality Concepts CEO Andy Hooper says in a statement that "the Design District offers the ideal setting for the experience we’ve created. It gives us greater visibility, a setting that matches the sophistication of our menu, and a chance to welcome even more guests into the world of The Saint."

Decor
The 1,800-square-foot dining room seats 85. Highlights include a golden-tiled stairway leading to the restaurant’s second-story landing, crowned by an 18th-century gilt chandelier, counterbalanced by a graffitied antique oil portrait hand-tagged by Design District artist Kelly O’Neal.

It's a whole opposites theme, creating a space where both “saints and sinners” feel at home. The wallpaper features a vivid interpretation of saints-and-sinners iconography, blending flora, fauna, snakes, doves, and talismanic motifs into a damask pattern.

Scalloped upholstered booths soften the room with elegant curves under the pink glow of an antique 1920s Parisian glass-domed chandelier. Nearly every seat captures a view of the downtown Dallas skyline.

New chef
The kitchen is now led by executive chef Sergio Esquivel, a Dallas-born chef whose culinary roots trace back to early days cooking beside his grandmothers. He attended The Culinary Institute of America and has worked at Del Frisco’s Double Eagle Steakhouse, Georgie by Curtis Stone, Harper’s, Nuri Steakhouse, and as personal chef for the Jones family at AT&T Stadium.

His style blends steakhouse tradition with Italian technique, Peruvian brightness, American comfort, and Korean depth, with a commitment to crafting everything in-house.

His menu will include dry-aged cuts from Texas ranchers, Wagyu selections, housemade pastas, seafood, and vegetarian and vegan dishes.

Standout menu items include

Texas Wagyu Tartare with truffle carpaccio and balsamic cured egg yolk
Shellfish Platter with Maine lobster, king crab, oysters, and prawns with cocktail sauce
Wild Mushroom & Black Truffle Tagliatelle
32-oz Bistecca Alla Fiorentina

The bar program will continue to offer inventive cocktails and a notable wine selection, now enhanced by a lineup of new signature drinks such as the In Good Faith with Ford’s Gin, Ramazotti Apertivo, hibiscus syrup, lemon and sparkling wine; plus new smoked whiskey decanter drinks, offering a mesquite-smoked Manhattan and Old Fashioned in regular and top shelf selections.

deep-ellum openings