What’s on the Menu?


Most of the dishes are inspired by Nonna’s Neapolitan menu and unique technique fused with the clever touches of Matarese. For instance, lamb meatballs are prepared in a flavorful ragu with feta and broccoli rabe, served with a little casserole dish with pizza dough toppings. When this meal is presented at your table, you are enveloped in the savory aroma and the puff of steam of the pierced dough. To fully enjoy the sensory experience, tear off the bread using your hands and dip it in the dish. No words can fully express how wonderful this combination tastes.
The meatballs are prepared in an $18000 copper pizza oven designed in Naples. Other dishes prepared in the impressive oven include Calabrian chile aioli, garlic breadcrumbs, tender roasted cauliflower with nduja sausage, and cauliflower Diavola.

Interestingly, pizza is not something you will find in Mille Lire’s lunch offerings. However, one can be prepared upon request. Matarese can prepare a generous oblong pie with truffles, prosciutto, burrata, and good mozzarella. Margherita is available during lunch for $10.

Mille Lire does not disappoint when it comes to antipasti. One of the most popular antipasti at the restaurant is the octopus salad which goes for $12 and features red onions, Castelvetrano olives, celery, and potatoes. The burrata also goes for $12 and features basil, avocado, and vine tomatoes. If you are craving a parma vibe go ahead and try the $14 asparagus and prosciutto di parma, featuring Parmesan Fonduta and a five-minute egg. Lamb meatballs are available for $10 and feature an amazing combination of pecorino and spinach. The Fritto Misto is equally exciting. This selection goes for $16 and features zucchini, shrimp, and golden crispy calamari. The roasted beet salad goes for $11 and features toasted pistachios, orange, and goat cheese. Organic mixed greens are available for $8, and feature lemon vinaigrette, radish, baby carrots, and a herb and lettuce salad. Roasted cauliflower goes for $11 and features a delightful blend of bread crumbs, pecorino, pine nuts, and golden raisins.

Every day, Mille Lire offers a wide range of house-made pasta that are simple and extremely delicious Among the pasta is the Roman classic which features a bowl of ridged tubes with Calabrian chile, pecorino romano, white wine, pancetta, and roasted cherry tomato. The Roman classic is made to perfection, with simple ingredients combined to form a layered and powerful flavor.

The spaghetti con Gamberi features 4 wild gulf shrimp riding shotgun, delicious noodles in tomato sauce boosted with nduja. Other pastas worth a mention include cacio e pepe and gnocchetti sardi. Cacio e Pepe goes for $14 and features curled pasta tubes that grab onto the glaze of pepper and pecorino. The Gnocchetti Sardi is a Sardinian saffron pasta with roasted fennel and sweet Italian sausage. Rather than being precise with the antipasti and pasta, Mille Lire offers a fussy streak in the desserts and main courses.

One of the old-school dishes offered at Mille Lire is the Saltimbocca which literally means jump in the mouth is served with a runny poached egg and a heavy brown sauce rather than the classic deglaze with pancetta and sage. The pristine grilled branzino is served under a salad of pickled carrots and Frisee, with the head propped up beautifully on a lemon wedge.…

Visiting “Mille Lire” in Texas


“Mille Lire” Restaurant in Dallas Texas

You’d zip past the spot dozens of times. The Centrum building’s impersonal facade is like a Teflon surface, offering zero sticky details to slow traffic along cedar springs and oak lawn. Not many people think of visiting the establishment tucked behind tinted windows with a stamp reading “Mille Lire”. Quite understandable given that the name is used to refer to a thousand units of foreign currency. Dining at such an establishment might cost you even with a good exchange rate, right?

If you walked along Mille Lire and were told that the restaurant did not attract much attention during its first year. You would probably not expect to find a beating soul on the premises. But walk through its doors into the restaurant and all your assumptions would be nullified. Inside Mille Lire, is a chef from Naples creating delicious house-made pasta and antipasto with the rustic direct flavors native to Naples. Mille Lire offers a constantly evolving lineup of Italian cuisine that reflects Chef Matarese’s “sweet life” in Italy as a child. The delicate crab fettuccine and roasted octopus antipasto are lashed with the pucker of fresh lemon or the heat of Calabrian chilies. Tomato sauces offer a bright allure to the dishes. The most delicious dishes brim with generosity and good ingredients served plain and often seems hard to distinguish from one another. However, all possess a unique flavor that will knock you out. Mille Lire also offers a wonderful selection of entrees including octopus, diver scallops featuring cauliflower puree, chianti-braised short ribs, and much more. Although you will find some traditional dishes on Mille Lire’s menu, most of the dishes have a contemporary touch, tailored like an Isaia suit. The best way to end your dining experience at Mille Lire is with a digestivo, be it a briny or a house-made limoncello, or the nutty Passito di Pantelleria.

If you happen to be thirsty during your visit to the restaurant, you will be delighted to know that there are more than a dozen drinks to choose from including hand-crafted cocktails, beers, and wine. Among the wine selection is a curated list of wines that perfectly express Italian regions.

Despite the corporate facade behind Mille Lire, the restaurant is a family-owned business. The owners are Brian Ellard and his brother-in-law, Giuliano Matarese. The Matarese family has a reputation for owning restaurants. His cousin Enzo owns a Neapolitan Pizzeria called La Notizia in the Michelin Guide, and his great grandmother as well as his grandmother owned restaurants in Naples.

Matarese moved to NYC about 16 years ago, where he developed an interest in fine dining working at renowned dining establishments such as Convivo and Aureole (located next door to the NCB Management office). The dining area into an expansive area that seems like an extensive outdoor patio. By the reception desk is a vintage Vespa that looks magnificent, to say the least. There are two large rooms down the corridor, one with beautiful chandeliers hung under a wooden pergola, the other with a high greenhouse glass ceiling, both surrounded by windows. The Mille Lire is a very refreshing place to be during the hot summer. Some of the things to try out during summer include a bowl of crisp Fritto Misto, a chilled Vermentino drink, the shrimp, zucchini, and calamari flash fried and coated in fine oo flour.…