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Brio Italian Grille in Southlake, Texas: No Shark Jumping Just Yet

Oh, you’ve done it too, haven’t you? Found yourself drooling at the thought of that yummy, aromatic Bruschetta, the kind you can’t get from your corner store. It’s that yearning for a more authentic Italian experience that drags you, almost magnetically, to Brio Italian Grille.

Brio

Brio, oh Brio, that bright beacon of Italy tucked into your local shopping plaza. Ah, there you are, basking in the rustic, villa-inspired décor, that snappy yet charming waiter with a quirked brow and a ready quip, the tantalizing array of dishes that spark off the menu and dance a tarantella in your mind.

From heaping plates of pasta pomodoro to tender, lemon-kissed chicken piccata, every choice seems more mouthwatering than the last. But, darling, I can see that look in your eyes.

You’re a tad overwhelmed, aren’t you? Fear not! Here are some delicious ways to navigate the culinary extravaganza that is Brio.

Brio Southlake is my ‘Ground Zero’ for This Diatribe

I’ve been there, you know. One moment you’re driving down Southlake Boulevard, navigating the maze of suburban Texas, when suddenly, the siren call of mozzarella and tomato sauce serenades your senses. Suddenly, that quaint, familiar scene is transformed by the sight of Brio at the Southlake Town Square.

Oh, the tales I could weave about this oasis of Italian flair amidst cowboy boots, barbecue and the Southlake restaurant scene. You see, I’m a regular patron, a card-carrying member of the happy hour-lovers club if you will.

From the moment you step in, the villa-style ambience hits you harder than a ’96 Chianti. Now, this isn’t your garden-variety, checkered tablecloth sort of place. Brio Southlake is something else entirely, a rustic Italian grille masquerading as an everyday Texan establishment. Its charm? Welcoming. Its menu? A veritable tome of fairly tantalizing options that would make even a Roman gourmand weep for joy (or at least another glass of wine).

But, ah, I can see your eyebrows raising. You’re wondering, “Where do I even begin?” Now that I’ve whet your appetite, let’s slice into the meat of the potato.

THIS is What I’ve Had (Disclaimer)

Let me paint you a picture. You’re sitting there, staring at the menu with the intensity of a seasoned critic. But here’s the thing – you’re not a critic, you’re just a humble enthusiast of good food and drinks. The sheer variety on offer at Brio is enough to make a grown foodie weep with joy and trepidation.

The pasta! The seafood! The cocktails! Where does one even start? You’ve been there, I can tell. Now, as someone who’s been on this rollercoaster ride myself, I’ve taken it upon myself to help navigate these delightful yet daunting gastronomic waters.

Now, let me clarify: I haven’t sampled every dish Brio has to offer. This is what I’ve had, the personal hit list of a devoted Brio-goer. I’ll guide you through the peaks of flavor I’ve scaled and the valleys of decadence I’ve traversed. So, with that little disclaimer out of the way, let’s grab our oversized fork, pop on our bib, and prepare for an epicurean journey through the highlights of my Brio Italian Grille experience.

(Hint: I’m leaving the Brio Happy Hour for last. Just so you know…)

Strawberry Balsamic Chicken Salad: A Sweet Overture to a Symphony of Flavors

Now, let’s be clear about one thing: salads, if done right, can be an absolute masterpiece on a plate. This isn’t about that sad, soggy heap of lettuce that your poor dieting soul has had to endure. No, my friend, we’re talking about Brio’s Strawberry Balsamic Chicken Salad. And oh, what a piece of art it is.

Let the Fruit Meet the Fowl

Picture this: tender slices of grilled chicken, nestled within a garden of mixed greens. You could stop there, and it’d be decent – good even. But why aim for good when you can reach for the stars? Enter the strawberries, an unexpected intruder that makes you question everything you’ve ever known about salads. These sweet, vibrant morsels come waltzing in, hand in hand with the savory chicken like a romantic couple on their first date.

And the Balsamic Makes Three

Now, you’re probably wondering, “What about the balsamic?” Well, dear reader, let’s not forget about this vital player. The balsamic glaze is the unsung hero of the ensemble. It sways between the strawberries and chicken, casting its rich, tangy spell over each bite. Imagine it as the conductor of a grand orchestra, directing the sweet and savory elements into a symphony of flavors.

Grilled Steak Salad: A Hearty Main That Steals the Show

Now, if the Strawberry Balsamic Chicken Salad is the sweet overture, then the Grilled Steak Salad is the gripping crescendo. This isn’t just a salad. It’s a statement piece, a bold declaration that shouts, “Yes, you can have your steak and eat your salad too!”

A Different Kind of Green

First things first. The bed of greens that holds this hearty salad is far from a bystander. Crisp romaine lettuce meets peppery arugula, creating a punchy, flavorful base that stands tall against the weighty steak. It’s like the sturdy foundation of a skyscraper, unassuming but unquestionably essential.

The Star of the Show

And now, the pièce de résistance – the grilled steak. This isn’t any old steak, mind you. It’s tender, juicy, and grilled to perfection, with the smoky char providing a robust counterpart to the freshness of the greens. If the salads were a TV show, this steak would be the charismatic lead actor who has everyone swooning.

An Ensemble of Accents

Of course, no salad is complete without a few carefully chosen supporting characters. Vine-ripened tomatoes, charred red onions, and a sprinkle of gorgonzola provide a trifecta of flavor enhancements, each bringing their unique notes to the composition. It’s like adding a sprinkle of stardust to a night sky, turning an already beautiful scene into a breathtaking spectacle.

So there you have it, a sneak peek into the alluring world of Brio’s salad selection. And trust me, this is just the tip of the iceberg. But, as always, experiencing is believing. So go on, treat yourself to a meal at Brio Southlake. You won’t regret it. Next time, we’ll dig deeper into the entrées. But for now, let’s take a moment to appreciate the beauty of a well-crafted salad.

Gorgonzola Lamb Chops: A Dream Team Made Real

Let’s start off strong, shall we? The Gorgonzola Lamb Chops at Brio Southlake. Not just good, not merely delightful. No, my friends, these babies are nothing short of great.

When Meat Met Cheese

Now, if you’ve been under the misconception that lamb and gorgonzola are an odd couple, it’s time to toss that thought out the window. At Brio, this duo comes together like a culinary Romeo and Juliet, proving that sometimes, the most unexpected pairs make the most harmonious unions.

All About That Glaze

The lamb chops, tender and flavorful, are already the stuff of dreams. Then enters the gorgonzola glaze – rich, creamy, with a tangy kick that takes you by surprise. It’s like the final piece of a puzzle, that last, satisfying ‘click’ that completes the picture. Except, in this case, the picture is a mouthwatering plate of food that leaves you yearning for more.

Bruschetta Sampler: A Palette of Pleasure

Next up, let’s talk about the Bruschetta Sampler. Now, I’ll be honest with you – it’s not the star of the show. It doesn’t pack the same punch as the lamb chops, but hey, not every actor needs to be a lead, right? In the grand theater of Brio’s menu, the Bruschetta Sampler is a pretty good supporting act.

A Symphony in Four Parts

This sampler is like a little tour of Italy, with four distinct bruschettas each hailing from a different corner of the culinary map. There’s the classic tomato and mozzarella, the tangy roasted red pepper and fresh basil, the creamy mushroom, and the bold and salty prosciutto.

Not All Heroes Wear Capes

While none of them steals the show individually, together, they create a pretty satisfying symphony of flavors. The crunch of the bread, the burst of tomatoes, the salty prosciutto, red peppers and the earthy mushrooms all come together in a flavorful dance that leaves your taste buds tap-dancing.

So there you have it, a couple of Brio Southlake’s culinary offerings that have crossed my plate and pleased my palate. It’s a wide menu out there, so stay tuned as I continue to navigate the delectable world of Brio’s offerings, one oversized forkful at a time.

Lamb Chops: The Unassuming Showstopper

Now, I’d be remiss if I didn’t give a separate shoutout to Brio Southlake’s unadorned Lamb Chops. You see, even without the gorgonzola glaze, these fellas hold their own. They’re like that sleeper hit movie – the one you didn’t see coming but suddenly find yourself hooked on.

Tenderness Personified

The secret to these chops? It’s all about the tenderness. Expertly grilled to a blushing pink inside, they’re as soft as a down pillow, offering just the right amount of resistance before giving way. You know that feeling of sinking into a plush couch after a long day? That’s what cutting into these lamb chops feels like.

Charred to Perfection

Then there’s the char. Oh, the char. It adds that smoky depth, a certain je ne sais quoi that elevates the whole experience. It’s like a well-placed plot twist in a gripping novel – you didn’t see it coming, but it adds a whole new layer of intrigue.

Pasta Brio: The Classic That Keeps Giving

And now, the dish that Brio is practically synonymous with – Pasta Brio. Much like a beloved pop song that never goes out of style, this dish is a timeless hit that keeps diners coming back for more.

The Comfort in the Familiar

The magic of Pasta Brio lies in its simplicity. Rigatoni, grilled chicken, seared mushrooms herb pasta, and a rosy red pepper sauce come together to create a comforting symphony of flavor and texture. It’s the culinary equivalent of your favorite cozy sweater – familiar, comforting, and always welcome.

Why It Stands Out

But don’t mistake simplicity for blandness. No, this dish is a culinary firecracker in disguise. The grilled chicken adds a smoky undertone pepper cream sauce, the mushrooms lend an earthy nuance, and the red pepper sauce, with its subtle spice, ties it all together. It’s the dish you turn to when you want something reliably good – like that feel-good movie you’ve seen a thousand times but still brings a smile to your face.

So, whether you’re a meat lover or a pasta aficionado, Brio Southlake has you covered. And remember, these are just a couple of dishes off their expansive menu. So stick around, the culinary journey is far from over.

Sausage Rigatoni Arrabbiata: The Pasta That Packs a Punch

Alright, pasta fans, buckle up. It’s time to tackle the Sausage Rigatoni Arrabbiata, a dish that sits firmly in the “solid performer” category on Brio Southlake’s menu. Now, you might be thinking, “It’s pasta. How could they possibly mess it up?” And you know what? You’ve got a point.

Not Just Any Sausage

But let’s not underestimate the significance of the sausage in this equation. This isn’t just any ol’ sausage tossed into the mix. Oh no, it’s packed with spices that ignite a flavor explosion with each bite. Like that standout character in an ensemble cast, this sausage steals the show, adding a fiery zest to the otherwise humble rigatoni.

The Sauce that Sizzles

And let’s not forget about the Arrabbiata sauce, the unsung hero of this pasta story. With a name that translates to “angry” in Italian, it lives up to its moniker, delivering a feisty kick that’ll have your taste buds doing the cha-cha. It’s the pepper to the pasta’s salt, the yin to the sausage’s yang, adding an essential element of piquancy that takes the dish up a notch.

Simplicity Done Right

So, can you mess up pasta? Well, the jury’s still out on that one. But Brio Southlake proves that with the right ingredients and a little culinary flair, you can transform a simple pasta dish into a reliable crowd-pleaser. It’s like a well-executed magic trick – even if you know how it’s done, you can’t help but be impressed.

But don’t just take my word for it. Give the Sausage Rigatoni Arrabbiata a whirl yourself and experience the magic of this humble pasta dish.

Brio Happy Hour: The Oasis of Joy in a Desert of Boredom

Alright, we’ve nibbled on the lamb, twirled the pasta, and now it’s time to quench our thirst. It’s time we chat about a Brio Southlake staple – the legendary Happy Hour. This isn’t just a discount drink and appetizer affair, oh no. This is Brio’s version of an afternoon delight, a daily mini festival of flavor and fun.

Brio Burger: The Nostalgic Nibble

Alright my esteemed co-horts of the culinary cavalcade. Buckle up, because it’s time to dive into a personal favorite of mine – the Brio Burger. Now, I won’t sugarcoat it, this isn’t the same towering titan of taste it used to be, but hey, even legends have their off days.

The Burger of Yore

Once upon a time, the Brio Burger was the heavyweight champion of the Brio Southlake menu. Picture a plump, juicy patty, a symphony of toppings, all cradled in a bun so soft you’d want to use it as a pillow. It was the Michael Jordan of burgers, the culinary equivalent of a home run in the ninth inning.

Changes Over Time

But as the old saying goes, nothing gold can stay. The Brio Burger of today is, dare I say, a shadow of its former glory. The patty, while still tasty, lacks that edge of je ne sais quoi that once made it a standout. It’s like a once-catchy tune that’s been overplayed on the radio – still enjoyable, but not as exciting as it once was.

Still Holding Its Own

Now, don’t get me wrong. Even in its current state, the Brio Burger is a solid performer. It’s like your favorite pair of worn-in jeans – maybe not as pristine as they once were, but still comfortable and familiar.

So, yes, my beloved Brio Burger may not be the showstopper it once was, but it still holds a special place on the menu and in my heart. It’s worth a try if you’re in a burger mood, and remember, it’s just one dish on a menu that’s full of potential surprises.

Sausage, Pepperoni & Ricotta Flatbread: The Culinary Hat Trick

Just when you thought we were done waxing eloquent about Brio Southlake’s offerings, here comes the Sausage, Pepperoni & Ricotta Flatbread, sauntering in like the life of the party it is. This dish isn’t just good, it’s “order a second one for yourself because you’re not sharing” kind of good.

The Holy Trinity of Flavors

This flatbread is a trifecta of joy, featuring sausage, pepperoni, and ricotta – a threesome that makes beautiful music together. It’s like the supergroup of the culinary world, each element bringing its distinct flavor and personality to the table. The result? Harmony, balance, and a whole lot of “mmm” moments.

The Sausage: More Than a Topping

The sausage, robust and full-bodied, is the lead vocalist in this ensemble, serenading your taste buds with its meaty goodness. It’s the MVP of this flatbread show, an edible stand-in for your favorite band’s charismatic frontman.

The Pepperoni: The Unsung Hero

And then there’s the pepperoni. Spicy, smoky, and oh-so-addictive, it’s the guitar riff that keeps the song – in this case, the flatbread – moving. A true unsung hero, working in the background but essential to the overall experience.

The Ricotta: The Perfect Harmony

Last but certainly not least, there’s the ricotta. Creamy, mild, and velvety, it’s the harmony to the sausage and pepperoni’s melody, smoothing out any rough edges and making everything come together. It’s like the backing vocals in your favorite track, not always in the spotlight, but making everything sound richer and more complete.

Wrapping it all up (with a Peach Bellini)

Well, there you have it, my fine-dining comrades – a whirlwind tour through the culinary landscape of Brio Southlake, a place where salads become art forms, lamb chops are stars, and a simple pasta dish can punch way above its weight.

We’ve reminisced about the good old days of the Brio Burger, basked in the euphoria of Happy Hour, and drooled over the divine trinity that is the Sausage, Pepperoni & Ricotta Flatbread. Ah, the memories we’ve created and the calories we’ve consumed… But don’t just sit there living vicariously through my experiences.

Grab that oversized fork, slip on your most forgiving pants, and set out on your own gastronomic adventure at Brio. Who knows? You might just discover a new favorite dish, or at least have a fun tale to tell.

Eat on!

Kenneth Holland

“If you’re the type who’s easily offended or scared off by a bit of cutting opinion, hardcore selling…and onions, do us both a favor and stay clear.”

Kenneth Holland

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