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"https://www.tiktok.com/t/ZP8D9btBo/"
@edenann1971
"chicken Parmesan went with Emma "
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"I wish the portions were bigger but in all it was a delicious meal. "
@n_paulson
"Taking inspiration from old-school red sauce Italian-American restaurants like Dan Tana’s in Los Angeles, Sammie’s Italian is a deluxe and totally immersive experience—the dimly-lit space is a nostalgic fever dream with waiters wearing red suits and ties—and it almost feels like you’re in the movies. The execution here is nearly flawless: there are next-level mozzarella sticks, the cocktail menu has an entire section dedicated to martinis, the chicken parmigiana is bigger than your head (and comes with spaghetti), and the lasagna is possibly the best rendition you’ll ever have. If anyone ever says they can’t get good red sauce Italian in Austin, send them here. But good luck getting a reservation."
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"You’ll usually need a reservation in advance. Check out their Instagram: https://instagram.com/sammiesitalian?utm_medium=copy_link"
@alexanderguidebook
"McGuire Moorman Lambert Hospitality has a history of taking over historic spots (see Swedish Hill and Jeffrey’s), but when co-founder Larry McGuire dared to adopt the former home of Hut’s Hamburgers, an 80-year-old institution, the cries of outrage reached a fever pitch. Knowing he could never replace the sentimental waft of Dagburgers and peppered onion rings, though, McGuire opted to follow his own direction. Looking to old-school Italian-American spots like Dan Tana’s in LA, MML created an over-the-top, decadent Disney theme park of a red-sauce joint. Staffed by doting waiters in red suits and ties, everything is executed at the highest level: a cocktail menu with several different top-shelf martinis; antipasti like house-made mozzarella sticks and broiled clams; and classic entrées such as bistecca alla Fiorentina and a bigger-than-your-head veal parmigiana that are the best iterations you’ve ever put in your mouth. McGuire him-self should know—as even with more than a dozen concepts at his disposal—he says unapologetically, “I ate there 20 days in a row when it opened.” "
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