Dallas to the Desert

Dallas-based Il Bracco has made its Arizona debut, opening its first restaurant outside the Lone Star State in Scottsdale in March 2026.

“Scottsdale felt like a very natural next step for us. It’s a market that appreciates quality, but still values approachability,” said Robert Quick, founder, CEO and chief culinary officer of Western Addition, which operates Il Bracco and other Texas-based restaurants.

The restaurant serves lunch and dinner daily, with a menu rooted in Italian inspiration rather than strict tradition. Housemade pastas, fresh breads, seafood and prime meats butchered in-house form the backbone of the offerings, with standouts like meatballs made with beef, lamb and pork, crispy artichokes with olive aioli, bolognese with mafaldine noodles, and gemelli pasta with spicy vodka sauce.

The menu also offers salads like the Plaza, with roasted chicken, golden beets, pancetta, goat cheese and a vinaigrette made with Crockett Honey from Tempe. Sandwiches include the Combo, layered with thinly sliced Italian charcuterie, fresh mozzarella and cherry pepper spread. For dessert, the Italian Sundae, finished with pistachios and a drizzle of olive oil from Queen Creek Olive Mill, is emblematic of the kitchen’s restrained, balanced approach to richness.

Il Bracco’s beverage program features a curated wine list with a focus on Italian wines, as well as a selection of local and imported beers and craft cocktails, including the Bracco, a frozen riff on a Greyhound with Aperol and fresh grapefruit. The restaurant also offers a selection of martinis, including the popular espresso martini, crafted with imported Italian coffee liqueur and a freshly brewed shot of Cartel Roasting Co. espresso.

“We focus on doing simple things exceptionally well — fresh pastas made daily, a wine program full of incredible wines at accessible prices and service that feels warm and polished without ever feeling formal,” Quick said. “Il Bracco is a restaurant that can meet you wherever you are, whether that’s a casual lunch on the patio with friends, a family weeknight dinner or a more elevated celebration.”

Design plays a central role. A patio anchored by a stone fireplace gives way to interiors layered in leather, wood and cork, with commissioned artwork adding a residential warmth. The effect is transportive without feeling contrived — less theme, more mood.

“Ultimately, it feels like an extension of your dining experience — elevated, but easy and a place you’d like to linger,” Quick said.

For more information, visit ilbraccorestaurant.com.