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Aldo’s Cucina Italiana Introduces Lunch

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For the first time since opening its doors this past summer, Aldo’s Cucina Italiana started serving lunch this week, bringing a level of individual, casual, personal cooking and service to a Woodlands area that’s far more familiar with chain-restaurant predictability. 

With his impressive dinner menu as guide, chef-owner Aldo el Sharif has spent the months since opening creating quicker, more midday-sized versions of the dishes his dinner customers have loved the best. These include all the evening meal’s favorite “food groups”: primi piatti to start, zuppe and insalate, pastas, and then main courses in Italy’s popular seafood, chicken, veal and meat categories. El Sharif says he has worked extra hard to present some of his best dishes, mastered over the past four decades of cooking, at affordable, competitive prices. 

“I think of lunch as casual and comfortable, a chance to get away from the pressure of our work lives,” says the chef, who for a decade was a Houston legend with Aldo’s Dining con Amore on lower Westheimer. “But I also think the food has to be quality, you know. In that sense, lunch is no different from our dinner or our Sunday brunch.” 

Ways to start a great lunch Monday-Saturday at the new Aldo’s include beef tenderloin carpaccio with arugula and the ever-popular fried calamari and zucchini with marinara dipping sauce. Favorite pastas include the mezzaluna (half-moons) with shrimp, roasted peppers and citrus cream sauce, while shrimp Provencal leads the Pesce list and chargrilled skirt steak with fine herbs sounds great among the Carne. All of Aldo’s signature desserts will be available at lunch as well. 

For more information on the new lunchtime at Aldo’s Cucina Italiana, go to the restaurant’s website or call 936.447.9623.


About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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