Villa-O O-pens To-day

Dallas, we finally have an organic pastaria. I really shouldn’t be so smug, I should be glad there is a new restaurant that isn’t slinging dressed up steak or fish. So, with the joy of a potentially brilliant plate of Italian food in my future, I announce  Villa-O the newest concept from Robert Colombo (Trece and The Club) è aperto in the old Samba Room spot on Travis. The menu takes its cues from Italy’s Isle of Capri and is “full of innovative twists on Italian classics.” Seasonal organic produce! Free-range meats and “jet-fresh” seafood! (Not touching it.) All pasta is handmade daily using organic, imported semolina flour. There’s a wood-burning oven for breads and Neapolitan-style pizzas. And—semolina durum roll please—water is purified and gassed through an in-house water system. Plus, and this is where Villa-O differs from most of Dallas’ other Italian joints, the chef providing “the culinary direction”,Vincenzo Indelicato, is Italian! I say prego, let’s all give it a try and report back. Capice?