La Nostra Storia
Our Story
a family-run trattoria off Marguerite
Burrata con fichi. A first course worth lingering over.
It began with a stove, a wine list, and a short list of pastas the family kept asking for.
Delizie was opened to do one thing well. Serve the food the way it is served in Italy. No shortcuts, no scale, no shouting menu. A neighborhood room off Marguerite Parkway, white tablecloths, low lamps, a bar with a real pour.
The list is short by design. A few antipasti, a half-dozen pastas, a handful of secondi, the fish from the case. The lamb shank goes on low heat in the morning and is not touched again until evening. The bread comes out of the oven warm. The dolci are made by hand, here, every morning before the doors open.
We have regulars who have eaten here for years. They have a table. We know their wine. If you have not been, come find the door. Pull up a chair. Stay a while.
Vieni a trovarci. Come see us.
“The room smells like garlic and butter and bread. That is the whole pitch.”
The House
La Cucina
How we cook
- 01
Made by hand
Pasta pulled to order. Sauces simmered low and slow. Dolci finished in our kitchen every morning before the doors open.
- 02
Italian, not Italian-American
A short list of regional dishes, written the way they are at home. The lamb shank rests eighteen hours. The fish comes from the case.
- 03
Service the old way
Cloth on the tables, linen folded, bread out of the oven. The bill arrives when you ask for it, not before.
The House
Three rooms, one kitchen
La Sala
the candlelit room, white linen, low lamps
Il Bar
a real wine list, an honest negroni, espresso to close
La Cucina
where the eighteen-hour lamb shank lives
