A restaurant with meatballs on the brain is headed to Fort Worth: Called The Sicilian Butcher, it's a meatball and charcuterie bar concept opening at 3200 Tracewood Way, with an opening slated for June.
A release calls it a modern casual restaurant dishing up craft meatballs, charcuterie platters, from-scratch pasta, and innovative takes on traditional Italian cuisine. It'll be accompanied by its in-house sister The Sicilian Baker, a dessert-centric concept with a build-your-own cannoli bar, gelato, and other Italian sweets.
The concept is from the Maggiore Group, an Arizona-based restaurant company from husband-and-wife Joey and Cristina Maggiore, founders of Hash Kitchen, the brunch concept which is also opening a location in Fort Worth.
There are currently three locations of Sicilian Butcher in Arizona. This will be the first in Texas, and will open next-door to Hash Kitchen.
Like all of Maggiore Group's concepts, the Sicilian Butcher has over-the-top elements including charcuterie boards that are five feet long, live pasta-making, and fun cocktails.
The meatball deal is a build-your-own, where you pick from meatball flavors such as Sicilian, sausage, chicken parm, and steak; then choose pasta from options such as porcini pappardelle or a wide-ribbon pasta called mafalde; then sauce, ranging from carbonara to vodka to Bolognese.
There's also pizza, piadina sandwiches, pull-apart garlic bread, grilled artichokes, prosciutto & melon, gnocchi, a NY strip steak, and pork chop Milanese.
Cannoli from Sicilian Baker.Courtesy photo
The Sicilian Baker menu has cannoli, gelato, espresso, and Italian-style pastries and desserts.
The cannoli is also build-your own, starting with a shell such as chocolate dipped; then cream filling from a selection that includes pistachio, Oreo, espresso, chocolate, strawberry, lemon, fig, hazelnut, Nutella, Biscoff, or traditional.
Maggiore, who has appeared on Food Network and other TV spots, comes from a restaurant background: His father was Tomaso Maggiore, founder of Tomaso’s Italian Restaurant in Arizona. Every location of The Sicilian Butcher has a picture of Maggiore’s father, a tribute to the man who taught Maggiore everything, including how to cook.
Maggiore toldRestaurant News that “when I opened The Sicilian Butcher, I opened it in [my father’s] honor and opened it saying, ‘This is our roots, this is where we came from. We're never going to forget the sacrifices you gave for us, along with what Italy has done for us and our sense of culture.’”
The Maggiore Group is partnered with Utah-based Savory Fund to expand their restaurant concepts across the U.S. Savory also owns Swig, Via 313, Pincho, and Mo’ Bettahs.
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