For years, guests appreciated that a meal at Maggiano’s Little Italy included a table filled with hearty portions and spirited conversations. Familiar family favorites satisfied a craving, and the overall experience felt like a traditional Sunday supper.
Today’s Maggiano’s takes Italian-American dishes in a new direction. Blending impeccable ingredients with familiar flavors, the culinary team proves that approachable elegance keeps people coming back to the table.
Last year, Maggiano’s Little Italy made substantial changes to its approach. Under the leadership Dominique Bertolone, President of Maggiano’s, the restaurant brand focused on bringing sophistication and a touch of “show” to the table.
From the tableside presentation of a veal parmesan to the smoked Old Fashioned, these food and beverages changes added flare to the flavor. In the competitive restaurant space, guests felt that they received a little more with the dining experience. The company proves that high end is not just for the high roller.
That approach continues with the newest menu additions. Michelin-star Chef Anthony Amoroso, Vice President of Innovation and Growth, and Maggiano’s team of executive chefs took dishes that people know and love and gave them a little extra. Today’s diners want more when they dine out. Maggiano’s appreciates that high end ingredients are a big draw.
As Chef Amoroso explained, “This isn’t just an upgrade – it’s a transformation. We’ve taken the most beloved Italian-American dishes and refined every detail, from hand-breading a juicier, more flavorful Chicken Parmesan to enriching our Alfredo Sauce with the depth of imported Pecorino Romano and aged Parmesan. These are the best versions of these classics, crafted with premium ingredients and elevated techniques that you’d typically find in a fine dining setting.”
What are the new Maggiano’s Little Italy menu items?
According to the restaurant brand, the food menu includes: The Grand Chicken Parmesan, Wagyu Beef Meatballs, Wagyu Beef Stuffed Shells, Lasagna, and The Finest Fettucine Alfredo. Since all the dishes sound scrumptious, it is best to dine with friends so that everyone can sample some of everything.
The wagyu makes the biggest impression. Sourced from Snake River Farms, the American Wagyu has the robust, slightly unctuous, flavor that beef lovers appreciate. Using that ingredient into two dishes gives diners an opportunity to taste the high end ingredient.
The Wagyu Beef Stuffed Shells is a wonderful example how the Maggiano’s culinary team revitalized a traditional dish. From the flavorful beef to luscious ricotta, the dish is rich without becoming heavy. The use of spicy tomato cream sauce is vital to the balance in this dish. That subtle heat with the heavier ingredients makes diners go back for another bite. When the plate is empty, you almost want to order another serving.
The Grand Chicken Parmesan is another example of an eye popping table presentation. Even though portions have always been larger at the restaurant brand, this version is more than just size. It is the little attention to detail which makes it a must order. Yes, the freshly grated parmesan and basil create an enticing aroma that makes you salivate before the fork hits the mouth.
Lastly, the Finest Fettucine Alfredo is a wonderful example showing how ingredients perfect the simple pasta dishes. Using celebrated Italian cheeses, the Pecorino Romano and Parmigiano bring salty, nutty, and even umami to the recipe. Showing how to make a simple dish shine proves that the Maggiano’s culinary team wants the diners to marvel at the deliciousness on the plate.
Overall, the new menu items will quickly become favorites. Paired with a glass of its signature wine or cocktails, dining at Maggiano’s is a star-studded flavorful experience worthy of many accolades. It might not be the classic nonna’s table from years past, but tradition weaves itself into every recipe. Flavor and finesse are the combination that will bring people back to the table time and again.