DINING FEATURE Stellini Trattoria Tuscan avors served in Grapevine A fter owning a few fast casual restaurant franchises, Mitch Wegner was ready
BY KAREN CHANEY
there is no glass between,” Costa said. Pizzas made in the front-of-house pizza oven include Salsiccia, featur- ing Italian sausage, roasted tomato and goat cheese ($18); Margherita ($15); and more. Stellini Trattoria also boasts a wine list comprised of 50% Italian wines, 25% Californian, and the rest is a mixture of international options. When Wegner signed the lease for the restaurant spot, he also leased the spot next door for Stellini Market. The original concept included selling gelato, co ee, imported Italian meat, cheese
to switch gears, and on Dec. 2, 2019, he launched Stellini Trattoria, a new restaurant in Grapevine. Wegner, a Southlake resident, has friends and family who live in the Tuscany region of Italy. While visiting the area repeatedly, he was so impressed with the local cuisine that he developed his menu to feature Tuscan recipes with a Texas are. “It’s an interesting way to create food that is simple. [Tuscan rec- ipes] are not
Owner Mitch Wegner (left) and Managing Director Michael Costa o er a lengthy wine list to complement their menu. (Photos by Karen Chaney/Community Impact Newspaper)
trying to cover it up in sauces; everything is fresh ingredients simply prepared,” Wegner said. The restaurant makes its own pasta, which is served in dishes, such as lasagna,
and retail items. However, when COVID-19 hit, they pivoted and turned it into a convenience store for the tenants who live in the apartments surrounding the business.
“YOUGET TO SEE YOUR PIZZABEINGMADE, YOUR DRINKS BEINGMADE EVERYTHING IS FRONT AND CENTER, AND THERE IS NOGLASS BETWEEN.” MICHAEL COSTA, MANAGING DIRECTOR
Braised Pork Shank ($34) is braised in wine and served over herbed risotto.
Calamari Steak ($14) is served over tomato sauce with herb aioli.
lobster and macaroni and cheese. Michael Costa, managing director, worked with Wegner prior to the restaurant opening for business and was instrumental in concept develop- ment, including design elements. “I wanted something very unique with high energy, “Costa said. “I wanted to build the restaurant around the bar.” Bar and kitchen sta share a work station island that is visible to guests. “You get to see your pizza being made, your drinks being made— everything is front and center, and
Now, they are determining which way to go with Stellini Market and are considering turning it into banquet space. Costa said the name Stellini means ‘little stars.’ A trattoria is an Italian eating establishment that is less formal than a ristorante, but a step above a bistro. “While we’re very casual in the way we do things, the design is a little bit nicer, so we attract people looking for ne dining as well as people looking for pizza or a bistro,” he said.
Cioppino ($38) is a seafood stew consisting of mussels, scallops, cod and shrimp in light tomato-lobster broth with toasted rustic garlic bread.
Stellini Trattoria 400 E. Dallas Road, Grapevine 817–410–1010 www.stellinitrattoria.com Hours: Mon.-Thu. 3-9 p.m., Fri. 11 a.m.-9 p.m., Sat.–Sun. 10:30 a.m.-9 p.m.
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GRAPEVINE COLLEYVILLE SOUTHLAKE EDITION • APRIL 2022
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