Tre Mogli

Our server Kamryn provided attentive and friendly service the entire evening. The bar prepared expert cocktails that were enjoyed around the table, I cannot compliment them enough. Each course exceeded expectations from antipasto to dessert. Particularly enjoyed the calimari, meatballs, Cacio de Pepe and Chicken Parm. Please be mindful this is white table cloth Italian.

Decided to try something new and SO glad we did. Dined with friends at this new FW Italian scratch kitchen and all I can say is WOW!! This place is true greatness. From the location in South FW, to the decor (very hip and upscale vibe), to the wonderful knowledgeable staff and of course the food!! Absolutely delicious! We shared family style 4 different dishes and all were amazing!!! We will definitely be return customers.

A new gem on the Near Southside. Everything is house made. Service is top notch. Quality wine list. Great date night spot with valet parking.

Last night Amanda and I celebrated at Fort Worth’s newest addition, Tre Mogli. Chef Stefon Rishel, Kyle Bryson, and their team have smashed the ball out of the park with their newest venture. Stefon is an accomplished chef and honestly, he doesn’t need any help from me. However, at the same time, it would be a shame for me to hide this treasure from others.

Soooo, where do I start….

1. Cocktails and wine…great selection and a very talented crew behind the bar. I got an old fashioned and it was spot on.

2. Appetizers/Shareables

- Foccacia is a MUST! As a baker and pastry chef, I appreciate a good bread, and this bread is truly one of the gems on the whole menu! The texture is soft and melts in your mouth! I wanted to buy more just to snack on at home! 😁.

- Calamari is another rockstar. Rather than going traditional route with lemon to squeeze, there are thin lemon slices that are fried and dispersed throughout dish…also a few fried olive surprises too 😁

- Cacio E Pepe Fritter is another great addition! These are pate choux that have been filled with pecorino and chives and then fried. The vodka sauce is a great accompaniment! What I loved most is how they explode in your mouth when you take a bite!

Pasta and Entrees

At Tre Mogli you can get portions individual or as family size. All pastas are made in house. We went with the Rigatoni Alla Vodka and the Vesl Scallopini. Both of these dishes were delightful and we had some leftover to take home.

Desserts

I don’t always get desserts for a couple reasons. One, I’m always around them with my profession, and Two, by the time I get to that part, I’m usually stuffed. Well least night, we did three! And let me say, they are each unique and creative. The Lemon on Lemon was my favorite (lemon sponge soaked with lemoncello, and filled with lemon curd, topped with lemon verbena custard, and lemon honeycomb). This dessert was light and refreshing. The “Don’t Call it a Croughnut” was a spin on Tiramisu (a house puff pastry filled with marscarpone, espresso, and chocolate mousse). This dessert was not light 😁 but nonetheless delightful! Lastly, the Cannoli Panna Cotta (ricotta and mascarpone panna cotta, canolli shell, black cherry fluid gel) was a great mix of textures and was pleasing to the eyes.

So, after all that, if you’re still wondering after all this if you should go, let me help your answer, “Yes, you should go and support this great place!” Take that special someone or someones and enjoy both food and life together!

Tre Mogli’s handmade pastas and from-scratch Italian entrees are nothing short of mind-blowing. The gorgeously designed restaurant is sure to be a show piece for Fort Worth, perfect for local foodies, tourists, families, dates, client meetings… and just about any other occasion you can imagine.

All of the appetizers, from the house-made mozzarella to the fresh Caesar salad, tantalize the tastebuds and leave you wanting more. The calamari, accompanied by fried olives and fried lemon (yes, really), is truly a unique dish that should be on your bucket list. That being said, you haven’t lived until you’ve tried the truffle ricotta dip. I’m ruined. It was amazing.

Every one of the handmade pastas we tried was the best of that particular dish that we’ve ever tasted. The bolognese was not overly saucy, the spaghetti was perfectly cooked, and the pesto was on point. They even make the pesto with pumpkin seeds instead of pine nuts so that it’s more friendly to those with food allergies.

The meat entrees were also phenomenal, with a lightly battered pork chop the size of your head and veal piccata that is complex it’s subtly.

The reverse engineered cannoli didn’t even get a picture because it was gone too fast. We’ll need to come back to try the other desserts.

The specialty drinks are also worth the visit for that alone. The Liberation old fashion was among the best I’ve ever had, with candied figs as a garnish. The Ricco Sfandato martini utilizes caper brine instead of olive for a top-shelf martini that’s unmatched. The Negroni de Fosco is the perfect summer drink. You really can’t go wrong.

Needless to say… I’m sold. We will be going back. Regularly. They may just need to have a cot on standby for us there, because we didn’t want to leave. You won’t want to either.

Welcome to Fort Worth’s new favorite Italian restaurant. As a fellow foodie, I’m excited for you to try it.