Fachini Ristorante 33a Highland Park VLG

Homage to the legendary creation in Venezia: chilled Rosewood tenderloin, aioli, shaved reggiano, radish, and arugula.

Wild-caught Gulf shrimp with cherry pepper and lemon butter sauce.

Served in a savory broth of plum tomato, white wine, oregano, pepperoncini, and housemade fennel sausage.

Thin, tender and delicate Japanese eggplant stuffed with house made mozzarella, rolled and baked. Served over marinara.

Little ravioli stuffed with Maine lobster and butter, baked with spicy tomato sauce and reggiano.

Crispy Rhode Island squid and jalapeños served with lemon and a duo of sauces.

Warm asparagus, vinaigrette with poached farm egg, frisée, and reggiano.

Roman-style semolina gnocchi with brown butter, lemon, sage, and parmigiano.

The prized jewel of all prosciutti from the Po River Valley in Emilia-Romagna served with spuma di parmigiana.

Little gem lettuces, warm sherry-balsamic vinaigrette, slow-roasted pancetta, avocado, and parmigiano.

Our Caesar salad is heavily inspired by Judy Rodgers’ GOAT recipe, made with the world’s finest ingredients.

Chilled iceberg, Castelvetrano olives, pepperoncini, Locatelli pecorino, and oregano. Grazie Signore Campisi.

Reminiscent of a wedge but much more delicious: roasted beets, gorgonzola crema, iceberg, arugula, chopped egg, crispy smoked prosciutto, and avocado.

Tri-color lettuces, salami, mozzarella, chickpeas, pepperoncini, red onion, and red wine-oregano vinaigrette.

Hand cut pasta ribbons with the world’s most nostalgic, legendary meat sauce of Bologna.

A tangle of crispy and delicate angel hair pasta Texas hunter-style: quail braised with shiitakes, tomato, wine, and smoky Alto Adige ham.

A true labor of love: somewhere between 99 and 100 layers of thin pasta with Italian-American Sunday ragù and a dollop of silky ricotta.

Ricotta and Reggiano-stuffed piccolo ravioli, buttered and served over my grandma’s smashed meatballs.

Spiraled Sardinian pasta with fennel sausage, mushrooms, baby peas, and brandy cream sauce.

‘Double clammed’ with baby littlenecks from the cold Atlantic. A sacred and ageless classic to both European Italians and Italian Americans.

The Eternal City’s ingenious and simple masterpiece: pecorino and cracked black pepper. We add another Roman obsession — carciofi aka artichokes.

Our signature dish for many. A little spicy unless requested otherwise.

‘Hand-pinched’ lil’ pillows of ravioli stuffed with veal and Parmesan, served in an ethereal emulsion of butter and pasta water.

Little hats of ravioli stuffed with ragu and béchamel, dressed in a buttery plum tomato sauce.

14 oz. New York strip with porcini rub, Parmigiano Reggiano, and colatura.

Whacked and tenderized chicken cutlets glazed with Marsala wine, panna, and beech mushrooms.

Smoked prosciutto-wrapped quail stuffed with sausage and leek risotto, roasted in the wood oven and finished with aged balsamic.

Cast iron broiled lamb chops served with artichokes, goat cheese, and sugo.

Exquisitely tender Wagyu filet crusted with fresh cracked black pepper, served with a cipollini onion and panna-pan sauce.

Wild-caught red snapper with brown butter, pecans, and lump crab. Broiled and pan-roasted.

Gulf flounder filet sautéed with capers and cherry pepper beurre blanc, served with petite insalata.

Veal chop pounded thin and XTRA large with vodka sauce, house-made mozzarella, and basil.

Try our center-cut, bone-in veal chop alla Marsala. It’s the best in the city!

Airline and brined half chicken, roasted in the wood-burning oven with lemon-herb pan jus.

Cast-iron roasted Berkshire pork chop with caramelized onions in a sweet and sour spicy sauce.

Tender broccolini, lightly blanched and tossed in a spicy Calabrian chili–garlic sauce.

Rich butter, bold Parmesan, and unapologetically indulgent.

Nonna’s meatballs made with love.

Delicate artichoke flowers, perfectly fried to golden crispness, served with a tangy caper aioli for dipping.