With the closing of Flora Street Cafe, a new restaurant will move in to bring the most honest and authentic Italian Cuisine according to a Dallas Morning News article from November 17 which reports,
“An Italian restaurant named La Stella Cucina Verace is slated to open in the Dallas Arts District.
The restaurant will move into the spot previously occupied by Flora Street Cafe, the high-end restaurant from longtime Dallas chef Stephan Pyles. (That restaurant closed in early 2020, and Pyles would later say that the closure was accidentally perfect: He avoided operating one of Dallas’ most expensive restaurants during a lockdown and pandemic.)
They’re hoping that a meal at La Stella feels like you’ve traveled to Italy.”
Big shots like Luigi Iannuario, Riccardo Ravaglia and John Dal Canton from the culinary and restaurant world will be operating and managing the restaurant according to a CultureMap article from November 16 which states,
“Iannuario was born and raised in Italy and received his culinary arts degree in Milan while working under renowned chefs such us Gualtiero Marchesi at L’Albereta, a three-star Michelin restaurant in the Franciacorta area. He worked in kitchens throughout Italy and Europe, including for Giorgio Armani as executive sous chef of Emporio Armani Caffe in Milan, and was most recently executive chef at Da Mario at The Star in Frisco.
Managing Partner Riccardo Ravaglia has 22-plus years of experience, including various Cipriani establishments in New York and worldwide, such as the Rainbow Room and Harry Cipriani on 5th Avenue. He also worked at Da Mario.
Beverage Director John Dal Canton is a graduate of the Culinary Institute of America, who moved to Italy to learn about viticulture and viniculture then worked for Tom Colicchio’s Craft restaurant in Dallas and Los Angeles. He was most recently food & beverage manager of the Cowboys Club in Frisco.”
La Stella Cucina Verace’s menu from main course to dessert and wine, will primarily revolve around Italian discipline according to a Eater Dallas article from November 22 which reports,
“The restaurant leans heavily into classic Italian cuisine with dishes like fried gnocco dumplings with salumi and mixed cheeses, saffron risotto, and gnocchi gratin. In addition, chefs at the new restaurant will be dry aging their own meats, including imported prosciutto, which will be sliced table-side before serving.
For dessert, La Stella will offer tiramisu and semifreddo alla Nutella with merengue and hot chocolate sauce, a chocolatey confection with a texture similar to mousse.
La Stella’s wine list, curated by beverage director John Dal Canton, will feature older vintages of regional wines, such as Barolos and Super Tuscans. Canton has also concocted a number of cocktails for La Stella’s bar menu, taking an Italian approach to classic drinks.”
La Stella has yet to provide details regarding its grand opening however, they have already announced their operating hours.