Dining
BY CLAIRE SHOOP
Like many of the restaurant’s desserts, the Italian cream cake ($7.99) is made in-house.
The linguine con vongole ($18.99) is linguine with clams served with either a garlic white wine sauce or a light tomato basil sauce.
PHOTOS BY CLAIRE SHOOP COMMUNITY IMPACT
Milano Trattoria chef makes Italian food for all John Braga got his start in the restaurant indus- try working in high-end Italian eateries in New York and New Jersey. When he fell in love with Texas and subse- quently moved here, he wanted to instead create food that can be enjoyed by everyone. Along with his wife, Roxy, Braga opened Milano Trattoria in a cozy corner of Wolf Ranch Town Center in June 2012. On the menu While Braga couldn’t name his favorite dish on
the menu, saying he likes everything, he spoke highly of the osso buco—a dish comprising braised veal shanks and roasted vegetables. Milano only serves the labor intensive dish, which requires almost two days of prep and four hours to cook, on the rst weekend of the month. And Braga said he thinks he’s one of the only restaurants in Central Texas serving the high-class Italian fare. “I love this meat,” Braga said. “I love that people come enjoy it.” Braga said Milano’s big menu means there’s something for everyone. About the business Braga now leaves a lot of the cooking at Milano to his sous chef, Alberto Pineda, who’s been by his side in the kitchen for 13 years.
John Braga (right) and his sous chef, Alberto Pineda (left), run Milano Trattoria’s kitchen.
29
WOLF RANCH PKWY.
35
N
1015 W. University Ave., Ste. 420, Georgetown www.milanotrattoria.com
Save time and know when to book online! Click the BOOK NOW button and follow the instructions. Booking made simple
ARCdoctors.com
41
GEORGETOWN EDITION
Powered by FlippingBook