Il Bracco , a sleek Italian restaurant that originated in Dallas , is bringing its freshly made pasta to Houston’s Post Oak area. Occupying the space that previously housed California Pizza Kitchen at 1705-A Post Oak Boulevard, the 6,000-square-foot restaurant will open on Monday, August 15, and staying true […]
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Il Bracco, a sleek Italian restaurant that originated in Dallas, is bringing its freshly made pasta to Houston’s Post Oak area.
Occupying the space that previously housed California Pizza Kitchen at 1705-A Post Oak Boulevard, the 6,000-square-foot restaurant will open on Monday, August 15, and staying true to its Italian repertoire will serve up an assortment of homemade pasta, steaks butchered in-house, fileted whole-roasted fish, delicate desserts, and a selection of Italian wines.
Highlights on the menu include appetizers like the crispy baby artichokes in olive oil, fresh focaccia served with whipped garlic ricotta, and pasta, including heaps of gemelli topped with spicy vodka sauce and a bolognese made with a six-hour slow-cooked ragu. Guests will also be able to score entrees like a classic chicken piccata; whole-roasted Mediterranean sea bass with mint gremolata; and an Italian spin on a fried chicken sandwich, topped with sundried tomato, provolone, arugula, and fennel. An assortment of wines from regions in Italy, including Tuscany, Veneto, and Piedmont, will be featured, as well as cocktails, like the frozen Bracco, made with New Amsterdam, Aperol, and freshly squeezed grapefruit, and the vodka-based Asti 86, made with lemon and Moscato to complement the meals.
Designed by architect Michael Hsu, whose projects include South Congress Hotel and Restaurants, Hotel Ella, and the now-closed Sway in the Austin area, Il Bracco can seat up to 60 people at its indoor dining area, bar, and swanky cocktail lounge, and 35 people outdoors on its patio.
This is the second and largest location for the restaurant. Restauranteur Robert Quick, CEO of the restaurant group behind Il Bracco, first opened the restaurant in 2019 with partner Matt Gottlieb. Both formerly worked for years with Hillstone Restaurant Group, which operates chain restaurants like Houston’s, Hillstone, and R+D Kitchen, which has a location in Dallas.
View Il Bracco’s Houston menu below.
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sicilian crudo raw Big Eye tuna, Ora King salmon, jumbo scallops with olive oil, capers and onions 22
steak TARTARE USDA Prime filet, dressed with olives, capers, mustard, Reggiano and toast points 18
CRISPY ARTICHOKES fresh baby artichokes, olive aioli (limited availability) 17
HOUSEMADE FOCACCIA with whipped ricotta, roasted garlic and thyme 11
Meatballs beef, lamb and pork, house tomato gravy, Reggiano and housemade focaccia 19
WHOLE LEAF Caesar old world dressing, bread crumbs (jumbo shrimp +10) 13
BURRATA SALAD fresh burrata cheese with dressed market produce 17
tuscan grains jumbo shrimp, farro, cucumbers, tomatoes, Kalamata olives, corn and green goddess 23
THE PLAZA roasted chicken, golden beets, pancetta, marcona almonds, goat cheese, honey vinaigrette 20
CHOPPED SALAD salami, aged provolone, Castelvetrano olives, piquillo peppers, pepperoncini vin 18
Cheeseburger house ground chuck, aged provolone, Calabrian chilies, arugula, fennel and red onions 17
Fried Chicken crispy chicken, sundried tomato, provolone, pickled onions, dressed arugula and fennel 16
Italian Beef shaved tri-tip, melted provolone, sautéed broccolini, giardiniera spread, served with au jus 22
the Combo thinly sliced Italian charcuterie, fresh mozzarella, LTO, cherry pepper spread, oil and vin 19
CACIO E PEPE bucatini, black pepper and Pecorino 19
SPICY GEMELLI gemelli, spicy vodka sauce, basil and Reggiano 20
al limone linguine, shrimp, lemon, chives and breadcrumbs 23
pesto rigatoni rigatoni, pancetta, French peas and walnut pesto 21
Bolognese mafaldine, house-made beef, lamb and pork ragu and Reggiano 24
EGGPLANT PARM crispy eggplant, fresh mozzarella and our house tomato gravy 23
MEDITERRANEAN SEA BASS pan roasted, topped with mint gremolata, served with broccolini 30
pesto crusted salmon sourced from Patagonia, filleted in house daily with our seasonal vegetable 33
CHICKEN PICCATA lemony chicken, capers and served with a kale salad 25
roasted CHICKEN natural chicken served over warm panzanella, greens, currants and pine nuts 26
NY STRIP STEAK broiled USDA Prime, topped with salsa verde, served with heirloom carrots 45
CENTER CUT filet hand-cut USDA Prime, broiled and served with polenta and seasonal vegetable 49
Kale Salad citrus vinaigrette,
almonds and ricotta salata 8
POLENTA fresh shucked corn and chives 8
Broccolini marcona almonds and Reggiano 8
chilled white beans celery, radish, herbs,
lemon and olive oil 8
HEIRLOOM CARROTS whipped ricotta, pistachios 8
seasonal vegetable rotating selections 8
POST OAK, TX - DINNER
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your
risk of foodborne illness. If you have food allergies please notify us as not all ingredients are listed.
STARTERS SALADS SANDWICHES ENTRÉES SIDES
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sicilian crudo raw Big Eye tuna, Ora King salmon, jumbo scallops with olive oil, capers and onions 21
steak TARTARE USDA Prime filet, dressed with olives, capers, mustard, Reggiano and toast points 17
CRISPY ARTICHOKES fresh baby artichokes, olive aioli (limited availability) 16
HOUSEMADE FOCACCIA with whipped ricotta, roasted garlic and thyme 10
Meatballs beef, lamb and pork, house tomato gravy, Reggiano and housemade focaccia 18
WHOLE LEAF Caesar old world dressing, bread crumbs (jumbo shrimp +10) 12
BURRATA SALAD fresh burrata cheese with dressed market produce 16
Kale & Chicken Salad roasted chicken, citrus vinaigrette, ricotta salata and chopped almonds 17
tuscan grains jumbo shrimp, farro, cucumbers, tomatoes, Kalamata olives, corn and green goddess 21
THE PLAZA roasted chicken, golden beets, pancetta, marcona almonds, goat cheese, honey vinaigrette 20
CHOPPED SALAD salami, aged provolone, Castelvetrano olives, piquillo peppers, pepperoncini vin 17
the Combo thinly sliced Italian charcuterie, fresh mozzarella, LTO, cherry pepper spread, oil and vin 19
Cheeseburger house ground chuck, aged provolone, Calabrian chilies, arugula, fennel, and red onions 16
Fried Chicken crispy chicken, sundried tomato, provolone, pickled onions, dressed arugula and fennel 15
Italian Beef shaved tri-tip, melted provolone, sautéed broccolini, giardiniera spread, served with au jus 20
CACIO E PEPE bucatini, black pepper and Pecorino 18
SPICY GEMELLI gemelli, spicy vodka sauce, basil and Reggiano 19
al limone linguine, shrimp, lemon, chives and breadcrumbs 21
pesto rigatoni rigatoni, pancetta, French peas and walnut pesto 20
Bolognese mafaldine, house-made beef, lamb and pork ragu and Reggiano 22
MEDITERRANEAN SEA BASS pan roasted, topped with mint gremolata, and served with broccolini 29
pesto crusted salmon sourced from Patagonia, filleted in house daily with our seasonal vegetable 32
CHICKEN PICCATA lemony chicken, capers and served with a kale salad 24
roasted CHICKEN natural chicken served over warm panzanella, greens, currants and pine nuts 25
CENTER CUT filet hand-cut USDA Prime, broiled and served with a caesar salad 45
HEIRLOOM CARROTS whipped ricotta, pistachios 7
seasonal vegetable rotating selections 7
Broccolini marcona almonds and Reggiano 7
chilled white beans celery, radish, herbs,
lemon and olive oil 7
Kale Salad citrus vinaigrette,
almonds, and ricotta salata 7
STARTERS SALADS SANDWICHES ENTRÉES SIDES
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your
risk of foodborne illness. If you have food allergies please notify us as not all ingredients are listed.
POST OAK, TX - LUNCH
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SPARKLING
Michel Briday Cremant De Bourgonge, Burgundy, FR ............13 ... 45
Bisol Prosecco Superiore Di Cartizze, Veneto................................... 70
Contadi Castaldi Franciacorta Rosé, Lombardy ..................... 15 ....52
Billecart-Salmon Brut Rosé Champagne, FR................................. 125
laurent perrier “La Cuvee” Brut Champagne, FR ..................19 ....72
lallier “R .018” Brut Champagne, FR................................................90
Comtes De Champagne Blanc De Blancs Champagne ‘11, FR .... 295
WHITE & ROSÉ
Ciprea Pecorino, Marche ........................................................................ 42
La Scolca “White Label” (Cortese), Gavi .................................. 12 ... 42
La Scolca “Black Label” (Cortese), Gavi Dei Gavi .......................... 85
Elena Walch Pinot Grigio, Alto Adige........................................13 ... 45
j de villebois Sancerre, FR ..........................................................16 ...60
alphonse mellot “Generation XIX” ‘17, Sancerre, FR................. 125
Aperture Sauvignon Blanc, Sonoma, CA............................................55
Gaja “Alteni di Brassica” Sauvignon Blanc ‘18, Langhe.................195
benanti Etna Bianco, Sicily ....................................................................60
vietti Arneis, Roero, Piedmont ......................................................14 ...48
Chateau La Nerthe Chateauneuf-Du-Pape Blanc, FR....................... 95
chalone Chardonnay, Monterey, CA .........................................14 ...48
Deux Roches “Saint -Veran” Chardonnay, Burgundy, FR........ 15 ....52
Castello Della Sala “Cervaro” Chardonnay, Umbria................. 85
domaine laroche “L’Homme Mort” 1er Cru
Chardonnay ‘20, Chablis, FR................................................................ 125
Hanzell Estate Chardonnay, Sonoma Valley, CA......................17 ... 65
staglin “Salus” Chardonnay, Napa Valley, CA................................ 95
GD Vajra “rosa bella” Rosé, Piedmont......................................... 12 ... 42
Domaines ott “Chateau Romassan” Rosé, Bandol, FR...........19 ....72
Clos Cibonne Rosé, Provence, FR........................................................ 70
montesecondo “TIN” Orange Wine, Tuscany ................................60
RED
nipozzano Chianti Rufina Riserva (Sangiovese), Tuscany ..... 12 ... 42
Marchese Antinori
Chianti Classico Riserva (Sangiovese), Tuscany................................. 85
Bruno Giacosa Dolcetto d’Alba, Piedmont ....................................... 50
Vietti “Vigne Scarrone” Barbera d’Alba ‘18, Piedmont...................75
Failla Pinot Noir, Sonoma Coast, CA.........................................16 ...60
domaine matrot “Santenots” Premier Cru
Pinot Noir ‘18, Volnay, FR ....................................................................... 115
Kosta Browne “Gap’s Crown”
Pinot Noir ‘19, Sonoma Coast, CA......................................................225
bergstrom “Silice” Pinot Noir ‘18, Chehalem Mountains, OR.....175
Michele Chiarlo “Reyna”
Barbaresco (Nebbiolo), Piedmont .................................................19 ....72
produttori Barbaresco (Nebbiolo), Piedmont................................. 95
Vie Cave Malbec, Tuscany ...................................................................... 50
Ornellaia “Le Volte” Cabernet Blend, Tuscany.........................14 ...48
fanti Brunello Di Montalcino (Sangiovese), Tuscany................22 ... 85
Donatella Brunello Di Montalcino (Sangiovese) ‘16, Tuscany ....100
Castel Giocondo
Brunello Di Montalcino (Sangiovese) ‘14, Tuscany........................... 135
Gaja “Sito Moresco” Nebbiolo Blend, Langhe, Piedmont...............90
Chateau de Beaucastel Chateauneuf-Du-Pape ‘19, FR ................150
Hall Merlot, Napa, CA............................................................................75
maison les alexandrins Syrah, Cornas, FR ................................... 95
Seghesio “Old Vine” Zinfandel, Sonoma, CA...................................60
gd vajra “Albe” Barolo (Nebbiolo), Piedmont......................... 20 ....75
Aldo conterno “Bussia” Barolo (Nebbiolo) ‘17, Piedmont.........175
cascina fontana Barolo (Nebbiolo) ‘15, Piedmont ...................... 125
Castello di Bolgheri “Varvara” Cabernet, Bolgheri....................60
Guidalberto by Sassicaia, Cabernet Blend, Tuscany ............ 23 ... 88
Brancaia “Ilatria” Cabernet Blend ‘17, Tuscany............................... 115
Gaja “Magari” Cabernet Franc Blend ‘19, Tuscany........................150
Tignanello Cabernet Blend ‘18, Tuscany.........................................225
Sassicaia Cabernet Blend ‘18, Bolgheri Sassicaia.........................395
Solaia Cabernet Blend ‘18, Tuscany.................................................495
Canvasback Cabernet, Red Mountain, WA............................... 15 ....52
Barnett Vineyards Cabernet, Spring Mountain, CA ..................... 85
Ashes & Diamonds “Red Hen Vineyard”
Cabernet ‘16, Oak Knoll, CA................................................................140
Col Solare Cabernet Blend ‘18, Red Mountain, WA....................120
Robert craig Cabernet ‘18, Howell Moutain, CA..........................150
Sinegal Estate Cabernet, Napa Valley, CA................................ 21 ...80
Robert Mondavi “To Kalon Reserve”
Cabernet ’18, Oakville, CA....................................................................175
Zyme Amarone Della Valpolicella (Corvina Blend) ‘16, Veneto ... 245
Masi Amarone Della Valpolicella (Corvina Blend) ‘16, Veneto.......90
Please drink responsibly and let us know if we can help you get
home safely. All wines are from Italy unless otherwise noted.
Vintages are subject to change.
GLASS BTL
GLASS BTL
GLASS BTL
HOUSE COCKTAILS $15
The Bracco
frozen greyhound with Aperol
and fresh grapefruit
Asti 76
Tito’s vodka, lemon,
Coppo Moscato d’Asti
Italian Martini
Zephyr Black gin, Italicus, Dolin dry vermouth
bianco daisy
Patron Silver tequila,
Amaro Montenegro, orgeat, lemon
paper plane
High West bourbon, Aperol, lemon, amaro
Negroni chinato
Sapphire gin, Campari, GD Vajra Barolo Chinato
Displaying il_Bracco_Houston_Menu_FINAL.pdf. Page 1 of 3
The restaurant will be open for lunch and dinner from 11 a.m. to 10 p.m. Sunday through Thursday, and from 11 a.m. to 11 p.m. Friday and Saturday.
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Il Bracco
1705-A Post Oak Boulevard, Houston, TX 77056 Visit Website
