Italian food has a way of turning an ordinary meal into something memorable. Across the country, certain places have earned loyal followings for their delectable offerings. Plates are prepared with care and the atmosphere feels just right. Here’s where to find those standout Italian restaurants in all 50 states.
Alabama: Giuseppe’s Cafe, Birmingham
Brick walls and string lights set a cozy tone inside this longtime community staple. Open since 2002, it serves generous portions of shrimp linguine and chicken parmigiana. Housed in a converted home near UAB, the space draws regulars who appreciate the comfort food and unhurried atmosphere.
Alaska: Sorrento’s Restaurant, Anchorage
This Anchorage institution dates back to the 1970s and still feels like a step into another era. Red booths fill the dining room and vintage details remain untouched. Patrons return for baked manicotti or veal parmigiana, but the quiet familiarity keeps families coming back across generations.
Arizona: Marcellino Ristorante, Scottsdale
Elegance meets comfort in this generational gem, where hand-crafted pasta takes center stage. Chef Marcellino sources ingredients carefully and adjusts the menu according to the season. Try the cacio e pepe or the hand-rolled gnocchi. Candlelit dinners and live music add to the experience, but the food lingers in memory.
Arkansas: DeLuca’s Pizzeria, Hot Springs
Pizza might be in the name, but DeLuca’s menu also dives deep into Italian classics. Slow-simmered sauces and carefully prepared meats come together in a setting that surprises visitors with its level of polish. Whether it’s the short rib ragu or a classic Margherita pie, diners walk away planning their next visit.
California: Bestia, Los Angeles
Opened in a converted warehouse in the Arts District, Bestia serves house-cured salumi, squid ink pasta, and bone marrow pizza. Chef Ori Menashe’s menu fuses rustic Italian with bold California twists. The cocktail list matches the creativity, featuring rare Amari and seasonal shrubs made in-house.
Colorado: Bar Dough, Denver
Wood-fired pizzas and handmade pasta anchor the menu at this stylish LoHi spot. Chefs rotate dishes often, but fan favorites like the squid ink tagliolini and cavatelli with sausage return regularly. The open kitchen draws attention, especially during their popular weekend brunch, where egg-topped carbonara comes out hot and fast.
Connecticut: Frank Pepe Pizzeria Napoletana, New Haven
Since 1925, this coal-fired pizzeria has set the standard for New Haven-style pies. The crust gets its crisp bite from blazing ovens fueled by anthracite. The white clam pizza remains unmatched, topped with freshly shucked littlenecks, garlic, and olive oil. Generations of loyal fans still line up around the block.
Delaware: Mrs. Robino’s Restaurant, Wilmington
This family-run classic has been serving homemade Italian meals since 1940, and guests still dine in the original row house. Lasagna and ravioli are prepared using recipes passed down through four generations. Walls filled with decades of customer photos give the restaurant a lived-in, neighborhood feel that hasn’t faded with time.
Florida: Macchialina, Miami Beach
A low-lit dining room and bare brick walls set the scene, but the bold flavors keep the tables full. Popular picks include spaghetti with Pomodoro sauce and rich short-rib lasagna. Specials change nightly, frequently highlighting fresh vegetables and long-braised meats. The chef here has been nominated for national awards.
Georgia: BoccaLupo, Atlanta
Set in Inman Park, BoccaLupo reimagines Italian-American food with a Southern edge. Black spaghetti with shrimp and Calabrese sausage balances spice with richness. The 20-yolk tagliatelle stands out for its intense texture and savory depth. Reservations book quickly, especially for patio seating beneath string lights during warm Atlanta evenings.
Hawaii: Arancino Di Mare, Honolulu
Just steps from Waikiki Beach, Arancino di Mare, blends Italian tradition with island ingredients. The menu features pasta prepared tableside in a Parmigiano-Reggiano wheel, while seafood risotto and caprese with local tomatoes rotate in as signature options. Many diners begin with carpaccio or burrata before their relaxing beachfront meal.
Idaho: Luciano’s, Boise
Inside a cozy space with visible beams and white tablecloths, diners can eat hearty Italian meals made from scratch. The menu leans classic—think fettuccine Alfredo, baked ziti, or chicken Marsala. The garlic cream sauce earns steady praise, as does the warm, attentive service that has patrons returning.
Illinois: Monteverde, Chicago
Chef Sarah Grueneberg, a Top Chef alum, helms this West Loop favorite known for its pasta lab and thoughtful spins on regional dishes. Plates like cacio whey pepe and wok-fried arrabbiata offer flavor surprises without straying from Italian roots. It’s common to see chefs hand-rolling dough near the open counter.
Indiana: Iozzo’s Garden Of Italy, Indianapolis
What began in 1930 returned decades later with the same name and a revived family legacy. Iozzo’s serves chicken saltimbocca and tender veal dishes in a warmly lit dining room. A garden patio out back offers outdoor seating, complete with string lights and murals painted by talented artists.
Iowa: Baroncini Ristorante, Iowa City
This upscale spot delivers refined Italian plates using Midwestern ingredients. Saffron risotto with scallops and goat cheese beet ravioli stand out for their focused execution. The kitchen lead is trained in Bergamo and pays attention to detail in each dish’s presentation. Here, students and professors dine side by side.
Kansas: Vora Restaurant European, Wichita
This stylish eatery boasts a broader European menu, but its Italian selections hold their own; gnocchi with braised beef and pork Milanese stand out. The setting strikes a modern but welcoming tone, and many choose it as a go-to venue for celebratory dinners. Weekend specials include rotating risottos and fresh regional ingredients.
Kentucky: Bar Vetti, Louisville
Louisville finds Italian comfort at this neighborhood favorite. Fresh pasta is shared on the menu with golden polenta and hand-pulled mozzarella. The rigatoni with pork sugo draws consistent praise. A casual interior keeps the atmosphere relaxed, and weekday lunch crowds blend downtown workers with longtime regulars craving bold, balanced flavors.
Louisiana: Avo, New Orleans
In a restored uptown home, Avo mixes Italian roots with Louisiana flair. Chef Nick Lama’s nonna inspired the menu, which includes crab arancini and ricotta gnocchi with truffle cream. Garden seating and soft lights make it a popular date-night pick. Lama’s family recipes appear on the menu year-round.
Maine: Solo Italiano, Portland
Here, northern Italian dishes are based on Ligurian family recipes and fresh pasta is made daily. Herbs grow out back and the head cook sources ingredients from nearby farms. Maine seafood appears frequently, especially in lobster tagliatelle or seared scallops over polenta. The warm interior adds to the inviting experience.
Maryland: La Scala Ristorante, Baltimore
This Little Italy staple draws attention with its indoor bocce court and deeply rooted menu. Classics like veal saltimbocca and seafood linguine reflect generations of tradition, while specials rotate to keep things interesting. The kitchen leans into bold flavors, and the cozy, richly appointed dining room invites long, relaxed meals.
Massachusetts: Giacomo’s Ristorante, Boston
Lines form early outside this North End favorite known for massive portions and tight quarters. Diners rave about the lobster ravioli and linguine with clams, both made to order in an open kitchen. The no-reservations policy keeps things moving quickly, and guests often share elbow space with fellow pasta lovers.
Michigan: San Morello, Detroit
Inside the Shinola Hotel, San Morello brings southern Italian flavors to downtown Detroit with wood-fired precision. Blistered pizzas come straight from the oven, and handmade pasta arrives with deeply layered sauces. Seasonal offerings such as lamb meatballs and grilled swordfish complete a menu that appeals to locals and hotel guests.
Minnesota: Broders’ Pasta Bar, Minneapolis
A family-run gem in the Fulton neighborhood, Broders’ turns heads with house-extruded pasta and slow-cooked sauces. The menu rotates but often features fettuccine with braised duck or tagliarini in lemon cream. Inside, shelves lined with cookbooks and imported olive oil reflect the owners’ long-standing love for Italian cuisine.
Mississippi: Cerami’s Italian Restaurant, Flowood
A converted home sets the stage for generous baked pasta and chicken Florentine plates. Servers greet most guests by name, especially on weekends when regulars fill every table. The marinara simmers for hours, and the garlic bread arrives hot and buttery. It’s unfussy and rooted in tradition.
Missouri: Charlie Gitto’s On The Hill, St. Louis
Decades of history fill the dining room at Charlie Gitto’s, where toasted ravioli was reportedly invented. The kitchen still hand-makes each piece, serving it with red sauce for dipping. Signature entrees include veal spiedini and shrimp scampi, both prepared with the same recipe for generations.
Montana: Lucca’s, Helena
Reservations are essential at this intimate downtown spot, where fixed-price menus change weekly. Each dish highlights regional meats and seasonal produce through a northern Italian lens. Handmade tagliatelle with elk ragu or lemon ricotta-stuffed pasta are favorites. The dining room is small, and every plate comes out with quiet precision.
Nebraska: Avoli Osteria, Omaha
Avoli Osteria brings northern Italian cooking to Omaha without the usual crowd-pleasers. Pasta is made in-house and served with clean, thoughtful flavors. Seasonal vegetables and slow-braised meats appear regularly, but nothing feels overdone. The calm setting and deliberate pacing give the experience a quiet confidence.
Nevada: Esther’s Kitchen, Las Vegas
Downtown’s arts district welcomes a break from casino glitz with this stylish but relaxed restaurant. Pasta is made daily and bread ferments for 24 hours, while cured meats hang behind glass. Plates like rigatoni with pork ragu and squid ink bucatini change with the seasons, keeping locals and chefs returning often.
New Hampshire: Trattoria Amalfi, Salem
Family-owned since 2005, this neighborhood favorite focuses on rich sauces and generous servings. Shrimp fra diavolo arrives spicy and aromatic, while the chicken parm comes crisp and layered with melted cheese. Stuffed mushrooms or toasted bread drenched in garlic oil are popular openers. Locals recommend finishing with the delicious tiramisu.
New Jersey: Razza, Jersey City
At Razza, pizza is serious business. Dough ferments for days before hitting the wood-fired oven, and toppings highlight local farms and dairies. Each pie lands with crisp edges and bold flavor. Though the room feels casual, the kitchen’s attention to detail makes it a destination, even for devoted New Yorkers.
New Mexico: Trombino’s Bistro Italiano, Albuquerque
Set near the Sandia foothills, this long-running bistro draws a steady crowd with its inviting charm. From stuffed shells to linguine pescatore, each dish is based on family recipes and slow-cooked sauces. The kitchen roasts garlic daily, and the house-made sausage adds depth to everything it touches, especially the ziti.
New York: L’Artusi, New York City
L’Artusi has earned a devoted following in the West Village with its creative take on Italian fare. Handmade pasta like ricotta gnocchi and mushroom tagliatelle arrive perfectly balanced, while olive oil cake has become a signature dessert. Seating surrounds an open kitchen, keeping the dining energy high throughout the night.
North Carolina: Il Palio, Chapel Hill
Located inside the Siena Hotel, Il Palio showcases Italian cuisine using regional produce and refined techniques. Freshly prepared pasta is paired with carefully selected meats and the menu regularly features North Carolina-grown vegetables. Although upscale, the atmosphere stays welcoming, and the chef frequently visits tables to describe dishes in detail.
North Dakota: Luna Fargo, Fargo
Though not strictly traditional, Luna earns praise for its upscale Italian-inspired plates made with regional ingredients. House-made pasta rotates with the seasons, and their duck ragu and mushroom risotto stand out. The cozy spot in a quiet retail corner surprises first-timers and keeps familiar faces returning.
Ohio: D’Agnese’s Trattoria And Cafe, Akron
D’Agnese’s has earned a substantial following for its relaxed atmosphere and reliable red-sauce classics. Chicken Romano and seafood risotto are popular, while other pasta selections rotate through the menu to keep things interesting. Though the setting is casual, the kitchen leans on old-school technique, delivering comfort food with generous pours of marinara.
Oklahoma: Stella Modern Italian Cuisine, Oklahoma City
In Midtown, Stella combines Italian flavors with contemporary flair. Wood-fired pizzas arrive with charred edges, while dishes like braised short ribs over mascarpone polenta reflect a creative approach. The menu changes with what’s available, and the dining room layout makes it easy to unwind and enjoy the evening.
Oregon: Mucca Osteria, Portland
Behind a modest entrance downtown, Mucca serves refined Italian food in an intimate setting. The wild boar pappardelle and squid ink tagliolini stay on the menu by popular demand. Much of the menu comes from nearby sources, giving each plate an expressive quality. Soft lighting creates a cozy, unhurried atmosphere.
Pennsylvania: Vetri Cucina, Philadelphia
With just a handful of tables, Vetri offers a tasting menu experience led by Chef Marc Vetri. Courses like almond tortellini and spinach gnocchi appear individually, each showing off delicate technique. The staff guides diners through the evening without rushing. It’s a meal that feels both personal and polished.
Rhode Island: Trattoria Appia, Providence
Formerly known as Zooma, Trattoria Appia continues to serve fresh, house-made pasta in the heart of Federal Hill. The menu blends southern Italian tradition with seasonal New England ingredients. The kitchen stays in view, and offerings such as burrata ravioli or pork sugo draw constant attention from those seated nearby.
South Carolina: Il Giorgione, Columbia
Just off Devine Street, Il Giorgione pairs Italian tradition with local charm. The core menu features handmade pasta and thin-crust pizzas. Outdoor tables stay full when the weather cooperates, and returning diners often start with arancini or house-pulled mozzarella before diving into heartier entrees.
South Dakota: RedRossa Italian Grille, Pierre
In Pierre, RedRossa delivers Italian classics with an old-world touch. House-made pasta and wood-fired pizzas headline the menu, with options like chicken piccata and seafood linguine offering plenty of depth. The space feels lively and relaxed, and locals swear by the homemade tiramisu to end the meal.
Tennessee: Mangia Nashville, Franklin
What began as a pop-up has become a beloved restaurant known for its festive energy. Tables fill fast on weekends when guests enjoy everything from antipasti to tiramisu in one sitting. Sausage rigatoni remains a highlight and the chef engages with tables to highlight how certain plates are prepared.
Texas: L’Oca D’Oro, Austin
Bright interiors and bold flavors make L’Oca d’Oro a standout in the Mueller neighborhood. Handmade pasta like radiatori with pork ragu and agnolotti filled with local squash reflect the kitchen’s commitment to regional sourcing. The open layout lets diners watch the process unfold while relaxing between courses.
Utah: Antica Sicilia, Salt Lake City
Family recipes and Sicilian ingredients shape the menu at this hidden gem. Favorites include capellini al limone, seafood risotto, and arancini with rich tomato sauce. The chef is known to stop by tables to check in, and regulars say the cannoli, filled to order, are reason enough to visit.
Vermont: Sarducci’s, Montpelier
Overlooking the Winooski River, Sarducci’s delivers a steady mix of tradition and comfort. Pasta dishes arrive in generous portions, with penne arrabbiata and linguine with clams among the highlights. A wood-fired oven anchors the kitchen, turning out pizzas with incredible crusts best enjoyed near the windows with a view.
Virginia: Edo’s Squid, Richmond
A narrow staircase leads to this upstairs eatery known for big flavors and portions. The calamari is a must, either sauteed with garlic and parsley or tossed into pasta. Walls display chalkboard menus and original artwork, while steady crowds create a lively energy throughout the night.
Washington: Spinasse, Seattle
Located in Capitol Hill, Spinasse brings northern Italian cuisine to the forefront with house-made tajarin and rich butter sauces. The cook’s Piedmontese training shows in every detail, from the broth-poached rabbit to delicate agnolotti. The kitchen is partially open, inviting diners to watch fresh pasta cut and plated steps away.
West Virginia: Muriale’s Italian Kitchen, Fairmont
For decades, Muriale’s has been a local favorite on a hillside near the Monongahela River. Sauces simmer from scratch, and the eggplant parmesan remains a top choice alongside daily-prepared meatballs. Family photos and regional memorabilia decorate the walls, giving the space a welcoming, lived-in feel that rarely changes.
Wisconsin: Tenuta’s Italian Restaurant, Milwaukee
Tenuta’s serves traditional meals in a warm, easygoing Bay View setting. Lobster ravioli and chicken marsala headline the menu, but the creamy risotto and bruschetta are just as loved. With consistent service and steady quality, it’s the spot where guests know precisely what they’re getting—every time.
Wyoming: Glorietta Trattoria, Jackson
At the edge of downtown, Glorietta balances rustic charm with culinary skill. Handmade pastas share the spotlight with locally sourced meats and char-grilled vegetables. The wood-fired grill offers standout steaks and seafood, taking the menu beyond the usual Italian fare. Visitors often make it their last stop before leaving town.
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