Sorriso’s New Team brings fresh new approach to Italian Cuisine (Pt 1)

The Westin Waterway’s flagship restaurant, Sorriso, has recently been revitalized with a slate of new talent atop their culinary operations department. These culinary pros have brought a new outlook and fresh new options to the menu at Sorisso. The organization hosted a media dinner in late April; members of the media were able to meet with the team and sample several of the upcoming food and beverage options. This new menu drops in early May.

The Food

Chef David presented multiple courses of his cuisine for the assembled members of the media to sample. His food demonstrated his unique viewpoint and the attention to detail of his culinary team.

Chef David didn’t waste any time grabbing everyone’s attention with the stunningly presented Affettati Misti. Chef’s selection of Cured Meats and Cheeses with mostarda. Charcuterie is incredibly popular in the Woodlands right now, but this distinctly Italian version is among the very best we’ve sampled. Well selected meats, cheeses, and accouterments were each incredibly flavorful, and the whole was greater than the sum of the parts.

Next presented was the elegant Baby Beet Salad. The salad consists of caramelized yogurt, Valdeon blue cheese, arugula, candied pistachio, and citrus. This light, tasty course is a wonderful beginning to a summer dinner.

The rustic Burrata & Proscuitto was a beautifully prepared dish. Prosciutto di Parma, Baby Arugula, Cherry Tomatoes, and House made Focaccia combine to create one of the classic Italian flavors; Sorriso’s thoughtful presentation made this a winner before we even took the first bite.

The decadent Crab Agnolotti was a highlight of the evening. Handmade agnolotti pasta was stuffed with crab meat, and plated on a savory corn dashi. Expertly seared scallops completed this craveable dish.

A simple, elegant Gnocchi Pesto brought housemade gnocchi, a clean, bright pesto, shaved parmesan-reggiano, basil, and cherry tomatoes together to form a light, modern take on another Italian classic. Chef David’s respect for these ingredients shined through, and the result was beautifully balanced and savory.

Chicken Parmesan Involtini is a chicken breast pounded thin, then stuffed with mozzarella and rolled. It’s a technique you don’t see very often in Houston. The Ricotta Ravioli, dressed with house pesto, was a great accompaniment.

Ora King Salmon is a wild caught salmon that was handled skillfully by the Sorriso kitchen. It’s accompanied with Spring Peas, Polenta Espuma, Brown Butter Vinaigrette, Pea Tendrils

We finished with a classic Filet of Beef, presented with Grilled Asparagus, Potatoe Fennel Puree, Porcini Marsala. Italian food goes way beyond pasta with red sauce, as this tasting at Sorriso so aptly demonstrated.

Keep you eye out for Part 2 of this preview.