Just in Time for Spring, North Italia Expands to CityCentre with Pizza, Pasta and Perfect Patios

Just in Time for Spring, North Italia Expands to CityCentre with Pizza, Pasta and Perfect Patios

IT SEEMS THE groundhog was right, and spring has come early to Houston! Perfect timing for a prime patio spot to arrive in CityCentre: North Italia, the casual hotspot for pizza and wine on Post Oak, just bowed in the former Tasting Room location, boasting two outdoor spaces, complete with greenery and fireplaces.


The laidback but cool environs — think artful graffiti, and bold red accents throughout — are home to North Italia’s modern twists on Italian staples. The chef’s board offers three types of cheese, house pickled veggies, olives, a fig spread and grilled bread. (The grilled bread makes another appearance, alongside garlic-and-truffle-infused ricotta… Yes, please.) It all pairs perfectly with one of the fun Italian-inspired cocktails, like the Julietta with ginger and vanilla vodka, elderflower and prosecco.

For the mains, there’s a handful of pizzas like the wildcard Chef’s Daily Choice, The Pig (with every type of pepperoni, sausage and salami imaginable), or the veggie-friendly Funghi pizza with mushrooms and onions. The pasta is made in house — it’s delicious, but substitute for vegetable noodles and save around 400 calories — and paired with traditional toppings like meatballs or the more adventurous jumbo lump crab, tiger shrimp and pepperoncino.

It's bound to be a new Sunday Funday destination for westsiders, with decadent menu items Banana Coffee Cake with dark-rum butterscotch and caramelized banana, or the Breakfast Carbonara Pasta with poached egg and crispy pancetta.


The patio at North Italia

Breakfast Carbonara

Brunch Cocktails

Inside North Italia

Pollo Frito

A mural on the patio at North Italis

Food

LeBrina Jackson (photo by Shamir Johnson)

LEBRINA JACKSON, A noted equestrian with a fascinating story of overcoming challenges to succeed and grow, has always been an entrepreneur with a nurturing spirit. Even as a child growing up in Fifth Ward, she sold homemade popsicles — with fruit juice frozen into Styrofoam cups — for fifty cents, to cool her customers down on hot summer days.

Keep Reading Show less
People + Places
(photo by Robert Kusel)

Parsifal

TO BE BLUNT, there’s opera, and then there’s Wagner. By the time Richard Wagner had completed Parsifal in 1882, he was using the word bühnenweihfestspiel (“festival play for the consecration of a stage”) instead of “opera” to describe this four-and-a-half-hour epic, where music, drama, lighting, architecture, and quasi-religious ritual come together to create what the Germans called “gesamtkunstwerk,” or a total work of art. In the past decade, only two U.S. opera houses have had the guts to take on Parsifal, which makes the upcoming Houston Grand Opera production even more of a must-see, given how rarely this complex and controversial opera is staged.

Keep Reading Show less
Art + Entertainment